Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Baked Cheese Shrimp
Baked Cheese Shrimp is topped with a mix of shredded cheese and mayonnaise, then baked until golden and bubbly. A popular appetizer that is creamy and satisfying.
Instructions
- Twist the head to remove and discard. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Using a small, sharp knife, make an incision on the length of the shrimps but not cutting through.
- Heat oil in a pan. Brown the meat on each side until golden, then set aside.
- Mix mayonnaise, cheddar cheese, and sugar. Stir together until well-distributed and sugar is dissolved.
- Arrange shrimp in a single layer on a baking sheet. Spoon about a teaspoonful of the cheese-mayo mixture on each shrimp and spread to cover exposed flesh.
- Bake in a 400 F oven for about 8 to 10 minutes or until cooked through and the top is golden and bubbly.
- Remove from heat and Serve it while it's hot.
- If you'd like to switch up the type of cheese, I recommend Monterey Jack, Mexican blend, or processed-filled cheese food (Eden), as they melt quickly and are creamy. DO NOT use mozzarella cheese, as it's very stringy when melted.
- To boost color and flavor, add some herbs or spices such as chives, parsley, and garlic (fresh or powder).
- To keep from overcooking the shrimp, bake at a high temperature of 400 F so the cheese will be golden and bubbly by the time the shrimp are perfectly done.
Kitchen Tools We Recommend
Cook Baked Cheese Shrimp the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment