This take on the Indonesian dish udang bakar incorporates fish sauce in place of shrimp paste and colossal shrimp in place of prawns, which can be grilled, baked or sautéed.
SERVING SIZE: 5 shrimp (90 grams)
PREP TIME: 2 hours 10 minutes
COOKING TIME: 8 minutes
- 20 raw fresh or frozen colossal shrimp, peeled and deveined, tail on
- 2 tablespoons (33 milliliters) reduced sodium soy sauce
- 1 tablespoon (17 milliliters) fish sauce
- 2 tablespoons (25 milliliters) lime juice
- 4 cloves garlic, minced
- 1 tablespoon (23 milliliters) chili paste
- 1 tablespoon brown sugar
- 1 tablespoon (11 milliliters) olive oil
- Cooking spray
- 6 fresh basil leaves, chopped (optional)
- Preheat oven to 400°F (204°C). If using frozen shrimp, thaw per package instructions and set aside.
- In a medium bowl, combine soy sauce, fish sauce, lime juice, garlic, chili paste, brown sugar and olive oil. Whisk to combine. Remove 1 tablespoon of marinade and set aside.
- Add shrimp to bowl and stir to coat. Cover with lid or plastic wrap and refrigerate for 2 hours.
- Lightly coat a baking sheet with cooking spray and place shrimp evenly across. Bake for 5 to 6 minutes until shrimp is opaque and white or pearly, or to an internal temperature of 145°F (63°C).
- Toss cooked shrimp with reserved sauce and fresh basil, if desired. Serve warm.
NUTRITION PER SERVING: 118 calories, 1g total fat, 0g saturated fat, 163mg cholesterol, 649mg sodium, 0g carbohydrate, 0g fiber, 5g sugar, 21g protein, NA potassium, NA phosphorus