Florida Citrus Marinated Jumbo Salt Brick Shrimp

Florida Citrus Marinated Jumbo Salt Brick Shrimp
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We found this recipe at Florida Department of Citrus and fell in love with the idea of trying a new shrimp recipe.  It’s a great protein option to red meat and fantastic in all climates, all year long.  Using this recipe featuring Indian River Select® Brand Orange Juice.  This would be a great time to try this as an appetizer for your Valentines meal!

Florida Citrus Marinated Jumbo Salt Brick Shrimp


  • 18 head-on Shrimp, U-7
  • 1 ½ cups Indian River Select® Brand orange juice
  • ½ cup rice wine vinegar
  • ½ cup sweet soy sauce
  • 2 tablespoons sugar
  • 1 bunch Thai basil, coarsely chopped
  • 4 Thai chiles, seeded, minced
  • 2 shallots, minced
  • 1 stalk lemongrass, minced
  • 18 Florida orange slices, if desired
  • 9 stalks lemongrass, cut in half, if desired
  • 18 dill sprigs, if desired
  • 6 salt bricks*


  • Lay shrimp on their back; score the shell between the fins with a paring knife. Combine remaining ingredients and place in a zipper-sealed plastic bag. Add shrimp to orange juice mixture; seal tightly and refrigerate overnight. Place salt bricks on rack in oven. Preheat oven to 350° F. Remove shrimp from orange juice mixture. Place shrimp on salt brick and cook for 6 to 8 minutes or until done, turning over while cooking. Note: Salt bricks will become very hot; handle very carefully.
  • Serving Suggestion: Remove head from shrimp. Place orange slices on serving plates. Cut lemon grass stalks in half; skewer cooked shrimp with lemon grass. Garnish with dill sprigs, if desired.
  • *Salt bricks can be purchased online.

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