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.
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.
YOU MAY ALSO LIKE: How to make the best bacon wrapped shrimp with perfectly cooked shrimp and bacon that’s crisp. Jump to the Bacon Wrapped Shrimp Recipe.
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.
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.
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.
YOU MAY ALSO LIKE: With this spicy pasta recipe you can have dinner on the table in under 45 minutes. Jump to the Spicy Shrimp and Clam Pasta Recipe.
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
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.
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
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.
Food Travel: Our Lives Outside the Kitchen
We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…