Spicy Shrimp

By Helen, posted about 1 year ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. Helen combined the hot sauce with a few everyday ingredients -- olive oil, Worcestershire sauce, sugar and cilantro -- to create a sublime marinade for shrimp. 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. Buy some beer or Tequila. - A&M

This is dead simple, and totally delicious. I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear... I like them good and spicy, but you can adjust the amount of Sriracha as you'd like. - Helen

Serves a bunch of shrimp

1/3 cup Sriracha
1/3 cup olive oil
1 teaspoon Worcestershire Sauce
3 cloves garlic, crushed
1 handful cilantro, roughly chopped, plus more for garnish
1 teaspoon sugar
Salt
Freshly ground black pepper
2 pounds 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 throw a few toothpicks in a few shrimp. Watch them disappear.

Comments (12)Add yours

cookingintheheights 2 months ago: This is a FANTASTIC recipe. And I love the simplicity, too. I've made it several times now and it was a consistently big hit. Thank you!!!
ellenl 3 months ago: I sauteed smaller fresh shrimp with the marinade. It resulted in a nice sauce. I served the shrimp and sauce over rice--it was DELICIOUS!
lisa schermerhorn 3 months ago: I made this when I had company over Memorial Day weekend. We decided to put the shrimp over mixed greens and make a dinner salad. It was wonderful!!!
Chef Ronaldo 3 months ago: Sriracha is a chili sauce used in Thai, Vietnamese, and other Asian cuisine. It's readily available in most supermarkets, either in the sauce/condiment section or the Asian section. It's also available from many online sources if you don't find it locally. It's wonderful-tasting, and definitely worth looking for. It's not sweet like some chili sauces, but mostly features the flavors of red chiles & garlic, with an overall salty edge. It's absolutely pure, too. The maker is Huy Fong Foods in California. I also love Huy Fong's Sambal Oelek & Chili Garlic products, too.
SaySchwartzAndBeSure 10 months ago: Where do you buy Sriracha?
lacerise 10 months ago: are the shrimp peeled or left in the shell?
lastnightsdinner 10 months ago: I'm still dreaming about these. I wish I had stashed some in my bag for the trip home!
Butternut 10 months ago: Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.
Butternut 10 months ago: Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.
Butternut 10 months ago: Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.
Butternut 10 months ago: Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.
Butternut 10 months ago: Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.
Lunadalutti 11 months ago: Seems really great! Here in Brazil, people cook shrimps in the most varied manners - fried in oil and garlic, steamed, or in recipes with african influences, often in very rich sauces. Curious enough, cillantro is a brazilian favorite in most seafood dishes. I really like the mix of flavors in this marinade, but it's actually a guess: I have no idea of what Sriracha is like (i'll google it, don't worry); not really well known down these parts. Thanks!
Butternut 10 months ago: Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

3 people like this recipe

Spicy Shrimp

Amanda & Merrill's Notes:

Serves a bunch of shrimp

Comments (12)Add yours

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

Right Now in Recipes

You might also like this recipe:

From our shop:

Tags