Savory Shrimp and Masago Baked in the Oven
Savory Shrimp and Masago Baked in the Oven
An Elevated Way to Enjoy Shrimp: Delicious Oven-Baked Shrimp with Masago
Shrimp is always a delight, no matter how you prepare it! While I personally love raw shrimp sashimi the most, my second favorite way to enjoy shrimp is in this ‘Shrimp Masago Oven Bake.’ It offers a wonderfully savory, sweet, and tender flavor profile. This recipe is perfect for a delightful meal that’s both easy to make and impressive.
Ingredients- 6 large shrimp
- Vegetable oil, for greasing
- 1 Tbsp Mirin (sweet rice wine)
- 1 pinch Salt
- A dash of Black Pepper
- 6 tsp Mayonnaise
- 1 Lime
- Sriracha sauce (optional)
- Masago (capelin roe), to taste
- Parsley flakes, for garnish
Cooking Instructions
Step 1
Prepare 6 large, fresh shrimp with their heads still on (you can adjust the quantity as needed). Gently rinse them in saltwater, then drain them well in a colander.
Step 2
Lightly grease a baking sheet or a piece of aluminum foil with vegetable oil. This will prevent the shrimp from sticking.
Step 3
Using scissors or a knife, carefully cut the shrimp lengthwise along the back (top side) of the shell, almost all the way through.
Step 4
Gently insert a thin knife into the slit you just made along the back, and carefully slice the shrimp meat in half, opening it up like a book. This butterfly cut helps it cook evenly and absorb flavors.
Step 5
Using a toothpick, carefully remove the dark digestive tract (the vein) from the back of the shrimp. This step ensures a cleaner eating experience.
Step 6
Arrange the prepared shrimp on the oiled foil. In a small bowl, mix 1 tablespoon of mirin, a pinch of salt, and a dash of black pepper. Brush this mixture evenly over the shrimp meat.
Step 7
Squeeze the juice of 1/2 lime over the shrimp. The fresh citrus notes will enhance the shrimp’s natural sweetness. (If you don’t have lime, lemon juice works as a great substitute.)
Step 8
Spoon about 1 teaspoon of mayonnaise onto the meat of each shrimp. For a hint of spice, you can mix a little Sriracha sauce into the mayonnaise before spreading it. (If you prefer it mild, just use plain mayonnaise.)
Step 9
Now for the star ingredient that makes this dish special: Masago (capelin roe)! Its delightful pop and savory flavor are truly a game-changer. (If you’re concerned about a fishy taste, you can soak the masago in a little mirin for a few minutes before using it.)
Step 10
Generously sprinkle the masago over the mayonnaise-topped shrimp. Don’t be shy – the more masago, the better the burst of flavor!
Step 11
Finally, sprinkle some dried parsley flakes over the shrimp for a touch of color and herbaceousness.
Step 12
Your shrimp are now ready for the oven! The baking process is the final step.
Step 13
Bake in a preheated oven at 200°C (400°F) for approximately 20 minutes. Oven temperatures can vary, so keep an eye on the shrimp through the oven window. You’re looking for them to be cooked through and slightly browned, with the shells becoming crisp.
Step 14
Take a look at these beautifully baked shrimp, perfectly cooked right down to the heads!
Step 15
Transfer the hot, delicious shrimp to a serving plate. Garnish with lime wedges (or lemon) on the side for an extra burst of freshness.
Step 16
Enjoy the satisfying crunch when you bite into the crispy heads! The intense savory flavor is absolutely the best.
Step 17
Savor this delicious way to consume natural calcium and enjoy the rich, savory taste of shrimp.
Step 18
Feel free to eat them however you like! I personally love to start with the crunchy heads for that ultimate savory experience, and then move on to…
Step 19
…the tender, succulent shrimp meat, made wonderfully moist by the mayonnaise. The combination of the plump shrimp and the popping masago is a match made in heaven, resulting in a taste that will have you exclaiming ‘So delicious!’ Prepare for an unforgettable culinary journey. How about hosting a fun shrimp party with your family this weekend with this amazing Shrimp Masago Oven Bake?
