Spicy Shrimp
Serves 10 to 12
Time 2 hr 20 min
Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com. 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.
Special Diets:
Ingredients
- 1/8 cup Sriracha chili sauce
- 1/8 cup extra-virgin 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
Method
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.
Nutritional Info:
Per serving: 3 large shrimp, 170 calories (40 from fat), 4.5g total fat, 1g saturated fat, 270mg cholesterol, 610mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 29g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/8 cup Sriracha chili sauce
- 1/8 cup extra-virgin 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