Description
A spicy and flavorful appetizer featuring large sweet onions stuffed with a fiery shrimp mixture, baked until tender and topped with a zesty sauce.
Ingredients
Scale
For the Crust:
- 4 large sweet onions (such as Vidalia)
- 1 lb raw shrimp, peeled and deveined, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup chopped green onions
- 1/4 cup shredded cheddar cheese
- Salt and black pepper to taste
- 1/2 cup firecracker sauce (mix 1/4 cup sriracha, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Slice off the top 1/2 inch of each onion and remove the outer papery skin. Using a small melon baller or spoon, hollow out the center of each onion, leaving a 1/2-inch thick shell. Reserve the removed onion pieces for another use.
- In a large bowl, combine chopped shrimp, panko, mayonnaise, sriracha, soy sauce, garlic powder, smoked paprika, cayenne, green onions, cheddar cheese, salt, and pepper. Mix until well incorporated.
- Stuff each hollowed onion with the shrimp mixture, packing firmly and mounding slightly on top.
- Place stuffed onions in a baking dish just large enough to hold them upright. Add 1/4 cup water to the bottom of the dish to prevent burning.
- Bake for 25-30 minutes, until onions are tender and the filling is cooked through and golden.
- While onions bake, prepare firecracker sauce by whisking together sriracha, honey, rice vinegar, and sesame oil.
- Remove onions from oven, drizzle with firecracker sauce, and serve hot.
Notes
You can customize the seasonings to taste. For extra heat, add more cayenne or serve with additional sriracha. These can be made ahead and reheated in the oven.