- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
