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Spicy Vietnamese-Style Salted Pepper Shrimp

By: Morton Salt

"Shrimp cooked in the shell are more flavorful, and in this recipe jumbo shrimp are coated in a delicious marinade, allowing even more flavors to be absorbed before they are briefly baked and served."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons Morton® Sea Salt, Coarse or Fine, divided
4 garlic cloves
1 pound jumbo shrimp in shells (21-25 per lb.)
1/4 cup dry sherry OR unsalted beef broth
3 tablespoons nuoc cham (Vietnamese fish sauce)
3 tablespoons fresh lime juice
1 tablespoon mixed peppercorns (any combination)
1 tablespoon sugar

Directions

Sprinkle 1 teaspoon Morton® Sea Salt over garlic cloves. Chop garlic with Morton® Sea Salt until minced.
In a glass bowl, combine the Morton® Sea Salt/garlic mixture, remaining 1 tablespoon and 2 teaspoons Morton® Sea Salt and remaining ingredients. Mix well. Cover and refrigerate to marinate for 30 minutes to 1 hour.
Preheat oven to 450 degrees F. Transfer the shrimp and the marinade to a baking pan. Bake for 5 minutes. Remove from oven and serve shrimp immediately with stir-fried vegetables.

Footnotes

Tips
Shrimp should be cooked in the shells. If shells are removed before cooking reduce spices according to taste.
Nuoc cham is usually in the oriental section of supermarkets or in specialty Asian markets. If not available, substitute clam juice.
The marinade ingredients reduce cooking time.