Baked Thai Chili-Garlic Shrimp
Our Thai shrimp recipe is superb for a party. Medium to jumbo shrimp are tossed in a spicy chili-garlic sauce, then broiled in the oven for a few minutes.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 10to 20 medium to large shrimp (fresh or thawed from frozen)
- 2tablespoons vegetable oil
- 1 ½tablespoons coconut milk
- 2tablespoons fish sauce (available in tall bottles at Asian/Chinese food stores)
- ½to 1 1/2 teaspoons cayenne pepper (for mild to spicy)
- 1 ½tablespoons brown sugar (heaping)
- ⅓to 1/2 teaspoon shrimp paste (available by the jar at Asian/Chinese food stores)
- 3cloves garlic (minced)
- 1chili (fresh, minced or 1/2 teaspoon dried chili flakes)
- 2makrut lime leaves (snipped into thin strips with scissors, central stem removed)
- To Garnish: cilantro, lime wedges
Instructions
Step 1
Gather the ingredients.Step 2
Remove shells from shrimp, except for tails. Butterfly shrimp by cutting down the length of the back (shallow cuts).Step 3
Place all other ingredients in a mini-chopper or food processor and process well to form a chili-garlic sauce.Step 4
Pour the sauce over the shrimp in a medium bowl, and gently stir/toss to mix. Allow it to marinate for 5 minutes while your oven heats up. Turn oven to broil setting.Step 5
Lay shrimp on their sides on a baking sheet. Place sheet on the second or top-most rung of your oven under the broiler and cook 3 to 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 to 4 minutes, or until shrimp are plump and opaque.Step 6
Garnish with wedges of lime and a sprinkling of fresh coriander/cilantro.