Caramelized Chili Shrimp

I am so thrilled to have come across this recipe in the new Pillsbury pamphlet book at the grocery checkout. I always have all these ingredients on hand, including shrimp in the freezer, so it's nice to know I can whip up a great appetizer in less than 15 minutes. I made this twice over the weekend & took a batch to my friend Tammy's house. A little bit of sweet & a little bit of spice, these have definitely secured a spot at my Christmas appetizer table & any other gathering.

1/2 cup sugar
1 tblsp all purpose flour
1 tsp kosher (coarse) salt
1 tsp chili powder
1/2 tsp cayenne pepper
2 cloves garlic, minced
1 lb large uncooked shrimp, peeled & deveined, tails on
1/2 lime

Make sure your shrimp are patted dry. Heat oven to 500. Line a baking sheet with foil. Spray foil with cooking spray. In a resealable 1 gallon plastic bag, mix all ingredients except shrimp & lime. Add shrimp; seal bag & shake to coat with shrimp with sugar mixture. Use your fingers to squeeze the bag to make sure the garlic gets evenly dispersed.

Bake 7 minutes. Remove from oven. Using spatula, group the shrimp together & squeeze fresh lime juice over. Place on serving platter.


My Thoughts:

Next time I may use shrimp without the tail so that people can just use their fork to eat the entire shrimp without getting their hands sticky. The baking time says 7-9 minutes but these are perfect at 7 on the dot. A minute longer will produce overcooked shrimp.

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