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Baked Thai Chili-Garlic Shrimp

User Rating 5 Star Rating (1 Review)

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Chili Garlic Shrimp

Delicious Chili-Garlic Shrimp!

Copyright Darlene A. Schmidt, 03/27/10
This wonderful Thai shrimp recipe is easy to make and superb for a party. Medium to jumbo shrimp are tossed in a spicy chili-garlic sauce, then broiled in the oven for just a few minutes. Add toothpicks and serve as a party food, or enjoy with rice as a main entree. This spicy shrimp recipe will be a hit with your friends and family, and it's ready in less than 30 minutes! Includes make-ahead tips for parties.

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Yield: SERVES 2-3 as a Main Entree

Ingredients:

  • 10-20 medium to large-size shrimp/prawns, fresh or thawed from frozen
  • 2 Tbsp. light vegetable oil
  • 1 + 1/2 Tbsp. coconut milk
  • 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • 1/2 tsp. to 1+1/2 tsp. cayenne pepper (1/2 tsp. for mild, or up to 1.5 for medium-spicy)
  • 1+1/2 heaping Tbsp. brown sugar
  • 1/3 to 1/2 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
  • 3 cloves garlic, minced
  • 1 fresh chili, minced, OR 1/2 tsp. dried chili flakes
  • optional: 2 kaffir lime leaves, snipped into thin strips with scissors, central stem removed

Preparation:

  1. Rinse shrimp and remove shells, except for tails. Butterfly shrimp by cutting down the length of the back (shallow cuts). Place all other ingredients in a mini-chopper or food processor and process well to form to a chili-garlic sauce.
  2. Pour the sauce over the shrimp and gently stir/toss to mix. Allow to marinate 5 minutes while your oven heats up. Turn oven to BROIL setting.
  3. Lay shrimp on their sides on a baking sheet. Place sheet on second or top-most rung of your oven under the broiler and cook 3-4 minutes, or until shrimp are sizzling and steaming, then turn shrimp to cook the other side. If you have any left-over marinade, spoon it over the shrimp. Broil another 3-4 minutes, or until shrimp are plump and succulent.
  4. Slide the shrimp onto a platter and serve with rice. If serving at a party, add a toothpick to each one and serve as a finger food. Garnish with wedges of lemon or lime and sprinkling of fresh coriander/cilantro. Serving Tip: If I'm having this dish for dinner, I usually make extra sauce to serve on the side - it's excellent with rice!

Make-ahead Tip:

  • Prepare the sauce up to a week in advance and keep in an air-tight container in the refrigerator. Take out an hour before you'll be cooking and pour over the shrimp.
  • If you're using fresh shrimp, you can toss them in the sauce and freeze them. Take them out of the freezer an hour before your party, then quickly broil when guests arrive.
User Reviews

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 5 out of 5
Doesn't get any better!!!, Member frankmosher

We love shrimp, from Pernod Shrimp to Lemon Shrimp but this recipe has eluded us somehow along the way. Very simple to make as the recipe name implies, and I just happened to have a dozen collosal-sized shrimp to butterfly. We ate them at the beach, they were very, very good, even if I did accidentally throw away the left over sauce. Simply superb!!! Thanks!!

5 out of 7 people found this helpful.

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