Dip a healthy, crispy, baked shrimp into a spicy and full flavored hot sauce similar to Singapore Chili crab. It’s an appetizer your friends will love.
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Pin Crispy Baked Shrimp here.
Many moons ago we use to have a fun night out called “Chiliheads”. We and about 20 other friends would get together at a local restaurant every few months for a special seven course dinner revolving around the hottest and spiciest chilies the Chef could get his hands on from habanero to ghost peppers. He made up a menu especially for us where everything on it was incredibly spicy, even the dessert. The thing was it wasn’t just heat for heats sake, it was blow your mind flavor. So flavorful that even though your mouth was on fire and sweat was pouring down your face, you could not stop eating the food.
Pitchers of beer flowing around the table probably helped. Chef Matt had incredible talent with chiles and would make each dish different in the heat level. Some would burn your lips, others would burn the back of your throat, some would slowly creep up on you, and others you would feel the burn all over. We would all happily look forward to each dish and wonder where and how the flavor and spice of the chile would come from.
The atmosphere was always electric, everyone so happy to be there, laughing at the face each other would make and the groans of pleasure and pain. What always stayed with me was the flavor though. Before Chef Matt’s Chiliheads, I never knew chilies could give so many different flavor. It opened up a whole new world for me.
So when I was approached to try three flavors of El Yucateco Hot Sauce, I was really excited. They weren’t trying to push the heat aspect but the flavor. I found all the delicious flavors at Publix. Then, I put my “Chef Matt” hat on and played with the flavors of these delicious hot sauces. The green habanero sauce was slightly acidic, the red habanero was ever so slightly sweet and the XXXtra was bold in flavor. My husband and I thoroughly enjoyed tasting each one and discussing the flavor profile. It brought back such sweet memories of Chiliheads. I could see my husband salivating over the thought of a spicy meal, really spicy. So I decided I would go with one of his comfort meals, Singapore Chili Crab.
As you probably know, my husband is from India but he spent a lot of his teen years in Singapore and still has family there. In fact Singapore is a food lover’s paradise. Two dishes always come to my mind, Chicken Rice and Singapore Chili Crab. Last time we visited Singapore, my Mother-in-law picked up chili crab for us to eat. It is another one of those dishes that burns your lips and mouth but the flavor is so intoxicating that you can’t stop eating it. Moreover, it doesn’t matter that your eyes are watering, your lips are burning and sweat is dripping down your head.
You cannot resist the flavor and just keep eating. Oh, and don’t touch your eyes. You have to tear the crab out of the shell, so your hands are covered with all that chile deliciousness. Oh, I want some right now! We sat around the table all laughing at each other. We couldn’t stop eating the delicous crab but oh boy did it hurt. While we weren’t downing beer, we went through at least a pitcher of water each.
I’ve made a dip with crab that had all the flavors of Singapore Chili Crab and loved the idea of making it into a sauce for some crispy baked shrimp. In addition I’ve been having such fun playing with making crispy food in the oven and originally thought of a copycat recipe for Bang Bang Shrimp. It was good but wasn’t quite right. The bang bang sauce didn’t showcase the hot sauce to its full potential. Then I thought of chili crab. I knew this was the answer. The XXXtra hot sauce added delicious flavor to the sauce, and I added the red habanero sauce to the shrimp batter to match the sweetness of the baked shrimp.
Oh man, oh man, oh man, this was perfect, crispy baked shrimp with a spicy Singapore sauce. My husband got a dish from his childhood and we had a fabulous dinner. Of course, it wasn’t spicy enough for him. Go figure! You can make it as spicy as you want by adding more or less hot sauce. It will make a delicious appetizer for a party. You can serve it in pretty little single serving dishes or pile the baked shrimp on a plate and pour the Singapore Style Chili Hot Sauce into a bowl. Afterwards You will want to lick the bowl and spoon when you are done.
If you would like more recipe ideas for El Yucateco hot sauce, check on their website. Hot sauce isn’t just for Mexican food, get your #SauceOn. Add some to your favorite comfort food for flavor, too. Stay tuned for Food Done Light’s next recipe, Eggplant Salad with Orange Vinaigrette and Feta. It is perfect for a Labor Day party.
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Crispy Baked Shrimp with Sinagpore Style Chili Hot Sauce
- 1 lb. large shrimp peeled and deveined
- 6 tbsp. rice flour
- 2 tbsp. cornstarch
- 1 tsp. garlic powder
- 1 tsp. ginger powder
- 1 tsp. kosher salt
- ½ cup seltzer water
- ¼ tsp. El Yucateco Red Habanero Hot Sauce
- 1 tbsp. neutral oil such as vegetable or grape seed
- 16 rice crackers crushed
- 6 tbsp. chopped onion
- 3 garlic cloves
- 1 1/4 inch ginger
- 7 or 8 dried red jalapenos seeds removed
- 1 tbsp. vegetable oil
- 6 tbsp. ketchup
- 4 tbsp. sweet chili sauce
- ¼ to 1 tsp. El Yucateco XXXtra Habanero Hot Sauce*
- 1 ½ cups water divided
- 1 1/4 tsp. kosher salt
- 1 tbsp. fresh lemon juice
- 1 tsp. agave or honey
For Sauce: In a small food processor puree onion, garlic, ginger and dried red jalapenos.
Heat oil in a medium saucepan over medium-high heat. Add onion mixture and stir fry for a few minutes, until onion mixture is fragrant.
Add ketchup, sweet chili sauce and hot sauce and stir fry for 1 minute.
Add 1 ¼ cups water and bring to a boil. Reduce to a simmer, and simmer for 5 minutes.
Mix together cornstarch and remaining ¼ cup water.
Stir in cornstarch and bring back to a simmer. Stir frequently until mixture thickens slightly.
Stir in kosher salt, lemon juice and agave.
For Shrimp: Preheat oven to 450° with a baking sheet in the oven. (Baking sheet should not be non-stick)
In a large bowl, whisk together flour, cornstarch, garlic powder, ginger powder and salt.
Whisk in seltzer water and hot sauce.
Drop shrimp into batter and stir to cover shrimp completely.
Dredge in crushed rice crackers.
Pour oil onto hot baking sheet and spread around to fully cover baking sheet.
Bake for 3 minutes.
Flip shrimp over and bake for another 3 minutes.
Serve with shrimp with sauce.
*I liked 1/2 tsp of hot sauce in the chili sauce. My husband preferred 1 tsp. Start with a small amont and add more until it is as spicy as you would like.
Happy Healthy Eating,
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