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)
- Optional: 2 kaffir lime leaves, snipped into thin strips with scissors, central stem removed
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 a chili-garlic sauce.
Pour the sauce over the shrimp 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 3-4 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.
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 a sprinkling of fresh coriander/cilantro.
- If we are having this dish for dinner, we usually 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.