Thai Lava Shrimp
By Sue Lau | Palatable Pastime
This month for #Fish Friday Foodies the theme is “One Pan Dinners” using fish or seafood. For my part I decided to do Thai Lava Shrimp, which is a take-off of a stir-fry I had for lunch at a local Thai restaurant. And when I had it, the topic had already come up for this event but had not thought of what to make. And I wondered- why can’t I just make this on a sheet pan? So I did.
It’s easy enough, since they basically just used sweet chilli sauce. Theirs had peppers and pineapple as well, but also a few carrots and if I recall right, something like snow peas. I decided to go for asparagus since it is very spring-like, and I do like that veggie with Thai flavors. I also threw in a few limes, since they soften up nicely during the bake, and if you want to balance the sweet of the chilli sauce you can just squeeze it on. Also making an appearance is Thai hot peppers, but it’s not really necessary if you don’t want it spicy.
I do like the baked pineapple. With the chilli sauce it gives an almost Hawaiian feel, and the ambience of lava. I served mine with some rice from the steamer (which isn’t done in the baking pan) so you do have to cook two things. Unless you want it without, but I like the rice.
There is a two stage cooking process, since the veggies take a few minutes longer than the shrimp, but very easy to do. If your shrimp already come p&d, you can have this on the table in thirty minutes. And pretty easy cleanup too. I hope you enjoy!
Thai Lava Shrimp
- 1-1/4 pounds peeled and deveined shrimp
- salt and black pepper
- 1 tablespoon toasted sesame oil
- 1 red bell pepper, sliced
- 1 lime, cut into wedges
- 8 ounces fresh asparagus spears, trimmed
- 12 ounces fresh pineapple chunks
- 6 hot Thai peppers (optional)
- 4 scallions, trimmed
- 1/2 cup Sweet Thai chilli sauce
- 2 tablespoons sriracha (optional)
- 1/4 cup shredded fresh basil
- Preheat oven to 400°F. and line a baking sheet with nonstick foil.
- Toss peeled and deveined shrimp with salt, pepper and sesame oil and set aside in a bowl.
- Steam rice.
- Spread out the bell pepper, lime wedges, asparagus, pineapple, hot peppers, and scallions on the baking sheet.
- Bake vegetables for 12 minutes.
- Pull pan from the oven and scatter the shrimp among the vegetables, then drizzle with the sweet Thai chilli sauce.
- Bake ten minutes more.
- Sprinkle with basil and drizzle with sriracha.
- Serve with rice with a squeeze from a lime wedge.
From the kitchen of palatablepastime.com
Fish Friday Foodies
“One Pan Dinners”
Fish Friday for April is One Pan Dinners. Sheet pans, Dutch ovens, skillets, or casserole dishes. A meal with fish or seafood that can be prepared in just one pan, and perfect for the busy cook.
Hosted by Karen at Karen’s Kitchen Stories
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