Caramelized Chili Shrimp

Quick-to-cook shrimp means you can get this spicy appetizer on the table in just 15 minutes! MORE+ LESS-

By Betty Crocker Kitchens

January 26, 2010

1/2

cup sugar

tablespoon all-purpose flour

teaspoon kosher (coarse) salt

teaspoon chili powder

1/8

teaspoon chipotle chili powder or ground red pepper (cayenne)

clove garlic, finely chopped

lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined

1/4

medium fresh lime

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1

Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2

In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
3

Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.

To keep your guests from getting sticky fingers, serve these shrimp with toothpicks.
Kosher salt has larger grains than ordinary table salt and contains no additives.