Chili Butter Head On Shrimp
This head-on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes! If head-on shrimp scare you, don’t let them! They are really easy to cook at home, and they taste incredible, thanks to the shells being left on. As shrimp cook in their shells, they take on even more of a rich, shrimpy flavor, which is why seafood lovers so highly covet head-on shrimp. Our recipe calls for baking the shrimp in a simple mixture of melted butter, soy sauce, chili paste, and sesame oil. For more shrimp recipes, see our Cajun shrimp with homemade Cajun butter, these cilantro lime shrimp, and my favorite shrimp salad. Key Ingredients Shrimp: If you can find them, use fresh extra-large head-on shrimp (or prawns). If not, use fresh or thawed shrimp without the head. Butter: I use salted butter, but unsalted is fine. If you use unsalted butter, add a pinch of salt to the mixture. Soy Sauce: I use light soy sauce or light tamari. It adds a little funkiness and seasoning. Chili Paste: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives. I also use sambal oelek when making our spicy garlic ginger edamame. Sesame Oil: I love the flavor of toasted sesame oil. You only need a little bit. It just makes the shrimp more interesting. If you do not have it on hand, you can leave it out. Shrimp: If you can find them, use fresh extra-large head-on shrimp (or prawns). If not, use fresh or thawed shrimp without the head. Butter: I use salted butter, but unsalted is fine. If you use unsalted butter, add a pinch of salt to the mixture. Soy Sauce: I use light soy sauce or light tamari. It adds a little funkiness and seasoning. Chili Paste: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives. I also use sambal oelek when making our spicy garlic ginger edamame. Sesame Oil: I love the flavor of toasted sesame oil. You only need a little bit. It just makes the shrimp more interesting. If you do not have it on hand, you can leave it out. How to Make Chili Butter Head On Shrimp This head-on shrimp recipe is ridiculously easy, especially considering how impressive these shrimp look on a table! I suggested that our recipe calls for a pound of shrimp serves two, but that’s as a dinner portion. These also make an incredible appetizer for entertaining or parties! First, you’ll mix melted butter with soy sauce, chili paste, and sesame oil, then toss that with your shrimp. You might find that the butter starts to solidify again (especially if your shrimp are straight from the fridge). Don’t worry too much about it, and spread the shrimp onto a baking sheet. We want to bake our shrimp quickly, so I like to use a high oven temperature, like 400°F. At this temperature, the shrimp will take around 8 minutes. You’ll know when they are done when the shells look bright red and the shrimp feel firm. From there, serve them quickly as they continue to steam in their shells. To eat head-on shrimp, I pull off the heads and suck the juices from inside (it’s really tasty), then I peel the shrimp as usual and eat them as I do peel and eat shrimp. Chili Butter Head On Shrimp PREP 10 mins COOK 10 mins TOTAL 20 mins PREP 10 mins COOK 10 mins TOTAL 20 mins We love head-on shrimp and get really excited when we can find them. Baking the shrimp in their shells with the head still left on adds more flavor. It also insulates them a little, helping to prevent overcooking. To eat these, rip the head off and suck out any juices from the head (it’s delicious). Then peel the shrimp as usual and enjoy! If you cannot find head-on shrimp or aren’t as much a fan as we are, you can follow this recipe using shrimp without the head. This recipe works well with head-on shrimp and head-on prawns. 2 Servings You Will Need 4 tablespoons butter, melted 1 tablespoon low-sodium soy sauce 1 tablespoon fresh chili paste, like sambal oelek 1 teaspoon toasted sesame oil 1 pound large head-on shrimp Directions 1Preheat the oven to 400°F (204°C). Set aside a baking sheet. For easier clean-up, line it with parchment paper or foil. 2Melt the butter, then stir in the soy sauce, chili paste, and sesame oil. 3Toss with the shrimp until well coated. If your shrimp are straight from the fridge, the butter might begin to re-solidify. Don’t worry about this. 4Bake until shrimp shells turn bright red and feel firm, 8 to 10 minutes. 1Preheat the oven to 400°F (204°C). Set aside a baking sheet. For easier clean-up, line it with parchment paper or foil. 2Melt the butter, then stir in the soy sauce, chili paste, and sesame oil. 3Toss with the shrimp until well coated. If your shrimp are straight from the fridge, the butter might begin to re-solidify. Don’t worry about this. 4Bake until shrimp shells turn bright red and feel firm, 8 to 10 minutes. Adam and Joanne's Tips Nutritional information provided are estimates. Nutritional information provided are estimates. Nutrition Per Serving Serving Size 1/2 the recipe / Calories 403 / Total Fat 24.2g / Saturated Fat 14.6g / Cholesterol 426mg / Sodium 654.6mg / Carbohydrate 1.1g / Dietary Fiber 0g / Total Sugars 1.9g / Protein 46.4g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us