Spicy Chili Garlic Butter Baked Shrimp
Recipe: #4528
February 06, 2012
Categories: Side Dishes, Appetizers, Onions, Peppers, Mexican, Southwest, Spanish, 5-Minute Prep, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Oven Bake, Lime, more
"This is a simple and quick baked shrimp dish. For me ... this is best served as an appetizer and it is easy and quick to prepare. But one note - the de Arbol chilies is really the key for this dish. Piquin peppers can also be substituted, but not quite the same. Going to a Mexican market might be what you have to do to find these peppers, but it is worth it. Serve with crusty bread to soak up the sauce."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (327.2 g)
- Calories 486.3
- Total Fat - 7.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 0.9 mg
- Sodium - 61.7 mg
- Total Carbohydrate - 99.6 g
- Dietary Fiber - 0.4 g
- Sugars - 11 g
- Protein - 6.2 g
- Calcium - 66.6 mg
- Iron - 2.7 mg
- Vitamin C - 71.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Sauce ... In a small microwave bowl or measuring cup, add the butter, oil, chilies, and garlic - cover with plastic wrap, and cook 1 1/2 minutes on medium heat. Remove and let it set for 10 minutes.
Step 2
Shrimp ... Bring the shrimp to room temperature (to take the chill off) and season lightly with salt and pepper.
Step 3
Bake ... Preheat the oven to 400 degrees. Add the shrimp to a shallow baking dish or pie plate and pour the sauce over the shrimp; lightly toss. Bake 10-15 minutes on the middle shelf until the shrimp begin to curl and turn pink.
Step 4
Serve ... Squeeze 1/2 the lime over the shrimp and garnish with diced scallions and remaining lime wedges; but, make sure you have plenty of crusty bread to soak up the sauce. Great served as an appetizer. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for extra-large shrimp to ensure they cook evenly and don't become overcooked.
- If you can't find de Arbol chilies, Piquin peppers can be substituted, but they are not quite the same.
- Substitute Piquin peppers for the de Arbol chilies for a milder heat. The benefit of this substitution is that it allows for the dish to be tailored to personal preferences for spiciness.
- Substitute olive oil for the vegetable oil for a more flavorful dish. The benefit of this substitution is that olive oil adds a richer flavor to the dish, enhancing the overall flavor profile.
Lemon and Parsley Baked Shrimp Replace the lime with a lemon, and the chilies with 1 teaspoon of dried parsley. Omit the scallions and garnish with chopped fresh parsley. Bake the shrimp for 8-10 minutes until they turn pink.
Garlic and Paprika Baked Shrimp Replace the lime with a lemon, and the chilies with 1 teaspoon of paprika. Omit the scallions and garnish with chopped fresh parsley. Bake the shrimp for 8-10 minutes until they turn pink.
Cilantro Lime Rice - This flavorful rice dish is the perfect accompaniment to the Spicy Chili Garlic Butter Baked Shrimp. The zesty lime and fresh cilantro will balance out the heat of the chili peppers and the richness of the butter. It's a great way to round out the meal!
Grilled Corn with Chipotle Aioli: This smoky side dish is the perfect complement to the Cilantro Lime Rice. The sweetness of the corn will balance the spiciness of the chili peppers, while the creamy chipotle aioli will add a hint of richness. It's an easy and delicious way to round out the meal!
FAQ
Q: What type of pepper should I use for this recipe?
A: For this recipe, you should use de Arbol chilies or Piquin peppers. You may need to go to a Mexican market to find these peppers, but it is worth it.
Q: What is the best way to store peppers?
A: The best way to store peppers is to place them in a paper bag in the refrigerator. This will help them stay fresh and retain their flavor for longer.
1 Reviews
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Fun facts:
The chili peppers used in this recipe, De Arbol chilies, were used by Aztec warriors to give them energy and strength in battle.
The use of butter in this recipe is a tribute to French chef, Auguste Escoffier, who popularized the use of butter in French cooking and is considered the father of modern French cuisine.