Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot

Head on shrimp deliver all the flavor and are super fun to eat. Chili-garlic, brown sugar and shallot coat these delicious shrimp that are served with a refreshing papaya salad drizzled in hot honey and lime juice and fluffy 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.

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Head On Shrimp with Chili-Garlic, Brown Sugar & Shallot

The funnest way to eat shrimp is head on with chili-garlic, brown sugar and shallot.

Course Main Course

Cuisine Asian, Seafood

Keyword 15 minute meals

Prep Time 10 minutes minutes

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.