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. 1 tablespoon low sodium soy sauce 1 tablespoon fresh chili paste, look for Sambal on the label 1 pound large shrimp 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.
