Spicy Baked Yucatán Shrimp
When I was growing up, my family took a few vacations to the Gulf Coast of Florida. At restaurants there, we often ordered shrimp because it was so fresh. One of our favorite shrimp dishes was a spicy Yucatán peel-and-eat version. In this recipe, I recreate the flavors of that dish, but bake already-peeled shrimp to eliminate the mess when eating. The restaurant serves it with crusty bread to soak up the wonderful spicy sauce. I like to serve mine with cauliflower rice which also absorbs all the great flavor.
1/2 cup ghee
2 TBSP minced garlic
3-4 tsp chili garlic sauce (I like Yai’s Thai brand because it doesn’t have any added sugar)
2 tsp salt
1 tsp black pepper
4 large limes juiced
1/4 cup chopped cilantro
2 pounds 21 count peeled and deveined shrimp
1. Preheat the oven to 400.
2. Arrange the shrimp in one layer in an ovenproof baking dish, only tails overlapping.
3. In a medium sauce pan melt the ghee.
4. Add the garlic, chili paste, salt and pepper and simmer for one minute.
5. Pour the seasoned ghee over the shrimp.
6. Bake the shrimp for 12-15 minutes or until pink.
7. Top the baked shrimp with the fresh lime juice and cilantro.
8. Serves 4-6.