How to make chili baked shrimp. You can use shrimp with or without the head and shell for this 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.
How to Make the Best 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.
Chili Baked Shrimp
- 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.
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
1Heat the oven to 400 degrees F.
2Melt 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.
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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!
Roasted veggies or a salad would be nice. Or, mashed potatoes? You could even try something like our chickpea salad
you should try soaking and rinsing off your shrimp. It helps cut out the salty, dirty taste.
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.
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!
Why do you cook the shrimp at such a high temperture
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.
It’s not fair to make me drool over shrimp at 8:35 in the morning. Your lead photo is stunning.
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
Nice post. The shrimps look so delicious. Would you mind sending me some cause I know i can’t bake my shrimps this good 🙂
I seriously might die right now.
Oh no, please don’t Bev! We will just send you some, how about that?
Joanne
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. 😉
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!