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.
- 10 to 20 medium to large shrimp (fresh or thawed from frozen)
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons coconut milk
- 2 tablespoons fish sauce (available in tall bottles at Asian/Chinese food stores)
- 1/2 to 1 1/2 teaspoons cayenne pepper (for mild to spicy)
- 1 1/2 tablespoons brown sugar (heaping)
- 1/3 to 1/2 teaspoon shrimp paste (available by the jar at Asian/Chinese food stores)
- 3 cloves garlic (minced)
- 1 chili (fresh, minced or 1/2 teaspoon dried chili flakes)
- 2 makrut lime leaves (snipped into thin strips with scissors, central stem removed)
- To Garnish: cilantro, lime wedges
Gather the ingredients.
Remove shells from shrimp, 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 a chili-garlic sauce.
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.
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.
Garnish with wedges of lime and a sprinkling of fresh coriander/cilantro.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- If you are having this dish for dinner, you can make extra sauce to serve on the side - it's excellent with rice!
- To double the recipe, use 1 1/2 tablespoons of capers, 6 tablespoons of butter, 1 large clove of garlic, 1/4 cup of lemon juice, and 2 teaspoons of lemon zest.
- 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.