Florida Citrus Marinated Jumbo Salt Brick Shrimp

Florida Citrus Marinated Jumbo Salt Brick Shrimp


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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