by Helen
View
my 10 other recipes »
Photo by Sarah Shatz
A&M's Testing Notes:
Expand CollapseHelen's Notes:
Expand
1/3 cup
Sriracha
Ask the
hotline about
this ingredient!
1/3 cup
olive oil
Ask the
hotline about
this ingredient!
1 teaspoon
Worcestershire Sauce
Ask the
hotline about
this ingredient!
3
cloves garlic, crushed
Ask the
hotline about
this ingredient!
1 handful
cilantro, roughly chopped, plus more for garnish
Ask the
hotline about
this ingredient!
1 teaspoon
sugar
Ask the
hotline about
this ingredient!
Salt
Ask the
hotline about
this ingredient!
Freshly ground black pepper
Ask the
hotline about
this ingredient!
2 pounds
large shrimp (16 to 20 count), peeled and deveined
Ask the
hotline about
this ingredient!
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.
Ask the hotline about this step!Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
Ask the hotline about this step!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.
Ask the hotline about this step!I made this last night -- delicious! Will definitely make it again. The Sriracha packs a serious punch, but in a good way. We didn't have skewers, so we grilled it in a grill pan, which worked great (next time I would finely chop the garlic so that it melts into the sauce).
I've made this a bunch of times. If you want finger food for a party, it is hard to find a better recipe. I've found that serving a yogurt and cucumber dipping sauce on the side will allow even the people who shy away from spicy food to enjoy the dish.
This was fantastic!! Massive crowd pleaser, easy, and will definitely do again!
Hi Helen, I must also let you know that this is a favorite recipe of ours as well. I just can't seem to get enough of it. So simple, yet so delicious. We have also used it as a marinade for steak - which was also a hit with our family! Thank you for such a wonderful recipe.
Hello Helen. I'm a bit late to the comments party, but I have to say that this is one of my favorite recipes on Food52. In fact, it is good that I am not a jealous type because this is the only thing I have ever made that my non-culinary boyfriend remembers both by name and enough to be able to stop at the store and get shrimp and cilantro when he wants it. Thanks for the great dish!
Can someone give me the Nutrional Info with this recipe, family members and friends are diabetic, so monitor added sugar, salt and fat. The Sriracha and Worcestershire both contain sugar, and sodium, are they both necessary for this recipe to be a success?
I would love to make this for a dinner party with some creamy polenta. I don't have access to a grill though, do you think broiling would work?
i just pan sauted 'em recently when i didn't have access to a grill...and served with rice...and they were still a hit
we love love love this recipe. My husband cannot get enough of it. I did think it needed 2x more sugar, and I used brown rather than white because that's what I use for anything on the grill. It's so simple and delicious.
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!!!
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!
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!!!
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.
Where do you buy Sriracha?
I'm still dreaming about these. I wish I had stashed some in my bag for the trip home!
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: 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: 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: 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: 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.
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!
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.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
photo 1 of 14
We forgot garlic in the recipe (and while we were making it!) but it should be there.
photo 2 of 14
photo 3 of 14
As always, Amanda seasons aggressively. Merrill chops the cilantro, and for the marinade, it really only has to be a rough chop.
photo 4 of 14
It doesn't look like a lot of marinade, but it packs quite a punch.
photo 5 of 14
photo 6 of 14
Back to the garlic! The recipe called for garlic that's been crushed, minced, or put through a garlic press. Amanda had an ingenious technique, though, using a heavy meat tenderizer to thoroughly crush the cloves. It worked beautifully.
photo 7 of 14
Merrill makes sure the marinade is truly coating each shrimp.
photo 8 of 14
photo 9 of 14
We used long skewers, and ended up with 6 shrimp per skewer. It's a good idea to soak the skewers for 30 minutes in water before grilling, but we forgot to, and it worked just fine.
photo 10 of 14
The heat should be high, but not impossibly so- you want to cook the shrimp without too much charring.
photo 11 of 14
Notice the empty skewer -- we had to taste just as they were coming off the grill. And we weren't disappointed.
photo 12 of 14
photo 13 of 14
Notice Merrill using a mezzaluna to chop the cilantro. Effective, yes, but used here out of laziness -- we were out of clean knives!
photo 14 of 14
Delicious!
I am making this my third time. Delicious. Make sure grill is very hot and get the shrimP to sear. I have also made tacos with the leftover and spread some sriracha and the marinade on the taco. Served with some grillled onions and squeezed with some lime.