Chili- Garlic Head On Shrimp deliver all the flavor with papaya salad drizzled in hot honey and lime juice and coconut lime rice.
I used to love catching shrimp off the docks. My brother and I would lay on our stomachs with nets and scoop up the shrimp that clung to the piers down at the marina. Once we had a nice bowl full, off we went back to the boat to cook them up (well, my mom cooked them up for us).
Whenever I get the chance to buy local head on shrimp, I jump at the chance. Cooking shrimp with their head on adds a HUGE amount of flavor. You don’t have to eat their heads, just leave them on while cooking. And because this recipe comes together in just 15 minutes, you get all that flavor on the table with quickness. Almost like you’re on vacation in the tropics.
Ingredients in Chili-Garlic Head On Shrimp
- Shrimp – Fresh, head on shrimp found at your local seafood market.
- Chili-Garlic Sauce – Condiment found in the Asian food section at the grocery.
- Orange Juice – Freshly squeezed ifs best.
- Brown Sugar – Just your standard brown sugar.
- White Wine – Any white wine you may have at home or use Mirin.
- Shallot – Thinly sliced shallot.
- Lime – Freshly squeezed lime juice.
- Vegetable Oil – Can use any mild cooking oil.
Related Recipes
Thai Grilled Beef Bowls combines grilled steak marinated in Pad Thai sauce with cabbage, red pepper, sugar snap peas and radish. Sweet and spicy Mango Shrimp Lettuce Bites are topped with fresh mango salsa and wrapped up in delicate butter lettuce. Penn Cove Mussels in Red Curry Broth with hints of lemongrass and coconut milk are a Seattle favorite.
Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot
Ingredients
Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot
- 1 lb head on shrimp deveined and cleaned
- 1 tbsp chili-garlic sauce
- 2 tbsp brown sugar
- 1 tbsp orange juice
- 1/4 cup white wine
- 1 shallot thinly sliced
- 1 tbsp vegetable oil
- 1/2 lime squeezed for juice
Papaya Salad
- 1 medium papaya skin removed, thinly sliced in long strips
- 4-6 sweet mini peppers thinly sliced in strips
- 1/2 lime squeezed for juice
- 1/2 tsp hot honey
- 1 tbsp fresh cilantro chopped
- salt and pepper to taste
Coconut Lime Rice
- 2 cup water
- 1 cup long grain white rice
- 1/2 cup shredded coconut
- 1/2 lime squeezed for juice and zested
Instructions
Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot
- In a large bowl, combine head on shrimp, chili-garlic sauce and brown sugar.
- Heat vegetable oil in a large saute pan over medium-high heat. Add shrimp and sear on one side for about 2 minutes. Add shallot. Flip shrimp over and add orange juice and white wine. Continue cooking for about 5 minutes or until opaque.
Papaya Salad
- Gently toss all ingredients together.
Coconut Lime Rice
- Bring water to a boil over high heat. Add rice and stir. Cover and reduce heat to low. Cook until water has been absorbed. Remove from heat and fold in shredded coconut, lime zest and juice.
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