How cute are these little morsels of sweet and spicy shrimp? They’re like little firecrackers in your mouth bursting with heat and flavor thanks to the chili garlic mayo topping! Mayonnaise is such a versatile condiment that can boost simple ingredients and turn them into something gloriously decadent. Not all mayonnaise are the same tho. A majority of the ones you’ll find at grocery stores and even at your neighborhood health food store is made with canola oil. Sir Kensington’s has been one of my favorite brands since I got hooked on their spiced ketchup and I was really excited when they came out with another variety of their mayonnaise, this time, made with avocado oil! The squeaky clean list of ingredients makes this paleo-friendly and you’d want to get your hands on it if you don’t feel like making your own. This company seriously does not disappoint.
I have two recipes in my cookbook, One-Pot Paleo that liberally uses mayonnaise – a Seafood Dynamite which is similar to what you can order at a Japanese restaurant and a Crab Topped Salmon that is the ultimate seafood dish that you’d want to make again and again.
Inspired by those two, this Firecracker Shrimp is the perfect little appetizer for any potluck or event. The chili garlic mayonnaise adds a touch of heat and tons of flavor to the sweetness of the shrimp you won’t be able to stop yourself from coming back for more!
It only has 5 ingredients and takes less than 10 minutes to bake in the oven. Butterflying and de-veining each shrimp may sound daunting but you can watch my quick how-to video on how to do it. If you’re lucky enough to find butterflied shrimp readily available (or if your fishmonger is nice enough to do it for you!), you can have this Firecracker Shrimp ready in no time.
Check out all that deliciousness in one bite! This is seriously amazing. What are you waiting for? Head over to Whole Foods or your local natural foods retailer and get a jar (or two!) of Sir Kensington’s Avocado Oil Mayonnaise so you can make this recipe. Don’t sweat it if you can’t find it locally. Order online on their website and get free shipping using the code shrimp!
- Preheat oven to 375F.
- Combine mayonnaise and chili garlic paste in a small bowl. Set aside.
- Rinse shrimp and pat dry with paper towels.
- Butterfly and de-vein each shrimp. (Checkout this quick how-to video)
- Arrange shrimp side by side on a baking tray.
- Spoon about ¼ tsp of chili garlic mayo on top of each piece of shrimp.
- Bake in the oven for 8 minutes.
- Sprinkle with chives and sea salt before serving.