Spicy Shrimp

Photo: psfreeman

We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. The oil and sugar give the marinade some viscosity so it doesn't just season the shrimp but clings to it. But it's the sugar that makes this dish -- on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com. Recipe from the Whole Foods Market website.

Yield: 3 servings ( Serving Size: dozen )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Marinate: 2 Hours


Ingredients

  • 1/8 cup(s) Sriracha chili sauce
  • 1/8 cup(s) extra-virgin olive oil
  • 1 teaspoon(s) Worcestershire sauce
  • 3 clove(s) garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon(s) sugar
  • Salt
  • Freshly ground black pepper
  • 2 pound(s) large shrimp (16 to 20 count), deveined

Preparation

  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in the fridge for 2 to 4 hours, or longer.

  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp. Watch them disappear.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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