This recipe was a big hit tonight! Make exactly, with exception that I omitted salt. Will definitely make again. Guest ask for the recipe.
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.
Marinate: 2 Hours
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- 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
- Freshly ground black pepper
- 2 pound(s) large shrimp (16 to 20 count), deveined
- 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.
- 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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