Name: Chili Butter Head On Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Servings
Cuisine: Indonesian
Ingredients: 4 tablespoons butter, melted; 1 tablespoon low-sodium soy sauce; 1 tablespoon fresh chili paste, like sambal oelek; 1 teaspoon toasted sesame oil; 1 pound large head-on shrimp

Chili Butter Head On Shrimp

PREP 10min
COOK 10min
TOTAL 20min

We love head-on shrimp and get really excited when we can find them. Baking the shrimp in their shells with the head still left on adds more flavor. It also insulates them a little, helping to prevent overcooking. To eat these, rip the head off and suck out any juices from the head (it’s delicious). Then peel the shrimp as usual and enjoy! If you cannot find head-on shrimp or aren’t as much a fan as we are, you can follow this recipe using shrimp without the head. This recipe works well with head-on shrimp and head-on prawns.

2 Servings

You Will Need

4 tablespoons butter, melted

1 tablespoon low-sodium soy sauce

1 tablespoon fresh chili paste, like sambal oelek

1 teaspoon toasted sesame oil

1 pound large head-on shrimp

Directions

Preheat the oven to 400°F (204°C). Set aside a baking sheet. For easier clean-up, line it with parchment paper or foil.

Melt the butter, then stir in the soy sauce, chili paste, and sesame oil.

Toss with the shrimp until well coated. If your shrimp are straight from the fridge, the butter might begin to re-solidify. Don’t worry about this.

Bake until shrimp shells turn bright red and feel firm, 8 to 10 minutes.

Adam and Joanne's Tips

Nutritional information provided are estimates.

NUTRITION PER SERVING: Serving Size 1/2 the recipe / Calories 403 / Total Fat 24.2g / Saturated Fat 14.6g / Cholesterol 426mg / Sodium 654.6mg / Carbohydrate 1.1g / Dietary Fiber 0g / Total Sugars 1.9g / Protein 46.4g

AUTHOR: Adam Gallagher

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/7898/baked-chili-shrimp-recipe/