Chili Baked Shrimp Recipe

How to make chili baked shrimp. You can use shrimp with or without the head and shell for this recipe. Jump to the Chili Baked Shrimp Recipe or read on to see our tips for making them.

Chili Baked Shrimp Recipe

Every once and a while, we find head-on shrimp. When we do, this is the recipe we usually turn to. That doesn’t mean you need to use head-on shrimp for this. Just use the best shrimp you can find.

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How to Make Chili Shrimp in the Oven

A little bit about head-on shrimp – we love it, we bake the shrimp with the head still intact, then eat the shrimp by peeling the shell, ripping the head off and sucking out any juices from the head (it’s delicious). If that really isn’t something you’re in to, just buy shrimp without the head and follow the recipe below, it will still be tasty. For this, we did not devein the shrimp, but we are cool with that, if you want to, add in the step.

How to Make Chili Shrimp in the Oven

To make it,  you will need melted butter, soy sauce and a fresh chili paste. You can usually find a small jar of it in the international aisle of your grocery store and larger jars (like ours) in an Asian or international store. Look for a jar with “Sambal” on the label. Just toss everything with the shrimp and spread on a baking sheet.

Ready to bake

When we did this, our shrimp were cooler than the butter, so the butter solidified — don’t worry if this happens to you, it will melt once you place the shrimp into the oven.

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Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Chili Baked Shrimp Recipe

  • PREP
  • COOK
  • TOTAL

We love head-on shrimp. When we can find them, we bake the shrimp with the head still intact, then eat the shrimp by peeling the shell, ripping the head off and sucking out any juices from the head (it’s delicious). If that really isn’t something you’re in to, just buy shrimp without the head and follow the recipe below, it will still be great. For this, we did not devein the shrimp, but we are cool with that, if you want to, add in the step.

Makes 2 servings

You Will Need

4 tablespoons butter, melted (1/2 stick)

1 tablespoon low sodium soy sauce

1 tablespoon fresh chili paste, look for Sambal on the label

1 pound large shrimp

Directions

    Heat the oven to 400 degrees F.

    Melt the butter then stir in the soy sauce and chili paste. Toss with the shrimp well coated. Bake until shrimp are cooked through, 8 to 10 minutes.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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15 comments… Leave a Comment
  • Ana March 3, 2014, 2:51 pm

    Hi, I love the recipe and am bound to try it out. Can you please suggest what you prepare for side dish? Veggies maybe? What sort? Can you help with a quick fix? I want the shrimp to be the main attraction for dinner, but still need a light side dish…
    Thanks!

    Reply
    • Joanne March 17, 2014, 5:05 pm

      Roasted veggies or a salad would be nice. Or, mashed potatoes? You could even try something like our chickpea salad

      Reply
  • sean October 29, 2013, 6:57 pm

    you should try soaking and rinsing off your shrimp. It helps cut out the salty, dirty taste.

    Reply
  • Nancy Long July 3, 2012, 8:38 am

    love me some head-on shrimp – when we lived in New Orleans, they were readily available and used to make hubby’s fav New Orleans style BBQ Shrimp (no bbq sauce) all the time. For some reason, here on the Gulf coast of FL they are much hardier to come by. Will def try this as soon as I can.

    Reply
  • Beds&Beyond May 23, 2012, 10:40 pm

    Have you tried cooking in sous vide at 122,
    Then coating the shells with your marinade, that should help with the millaird reaction also.
    Then fry at very high temperture.

    you should end up with softer more delicate and complex texture to the flesh.
    Crispier and by far mroe flavoursome shell.

    Reply
    • Joanne May 26, 2012, 1:27 pm

      We have sous-vied chicken, steak and veggies – not shrimp. A bit too much work for our style, but thank you so much for sharing, we’re sure it’s delish!

      Reply
  • Beds&Beyond May 5, 2012, 9:34 pm

    Why do you cook the shrimp at such a high temperture

    Reply
    • Joanne May 6, 2012, 4:42 pm

      The high temp is so the shrimp cook quickly. Also, roasting the shrimp at this temperature actually helps the shrimp caramelize slightly as well as intensify its flavors. You could certainly bake the shrimp at a lower temperature, say 350, but from what we have tasted, the flavors just are not as intense.

      Reply
  • Wendi @ Bon Appetit Hon October 13, 2011, 8:35 am

    It’s not fair to make me drool over shrimp at 8:35 in the morning. Your lead photo is stunning.

    Reply
    • inspiredtaste October 13, 2011, 9:29 am

      Thanks, Wendi — Sorry for the whole drooling thing! Although, we won’t judge if you wanted to eat shrimp so early in the morning, we would!
      -Joanne

      Reply
  • Ali October 13, 2011, 4:06 am

    Nice post. The shrimps look so delicious. Would you mind sending me some cause I know i can’t bake my shrimps this good 🙂

    Reply
  • Bev Weidner October 12, 2011, 6:11 pm

    I seriously might die right now.

    Reply
    • inspiredtaste October 12, 2011, 6:34 pm

      Oh no, please don’t Bev! We will just send you some, how about that?
      Joanne

      Reply
  • JavelinWarrior October 12, 2011, 5:17 pm

    Your shrimp are gorgeous and the recipe is blissfully simple! But yeah, while me and my uptight self would be ok with the heads, I’d have to do something about the vein. 😉

    Reply
  • Cookin' Canuck October 12, 2011, 12:37 pm

    I am always on the lookout for head-on shrimp, too but they are definitely hard to come by. This look like such an easy and flavorful dish. Lovely!

    Reply

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