Sriracha Shrimp

This shrimp recipe was a great appetizer for one our weekly family dinners. It's quick, easy, and delicious. Adapted from Food52.

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What you'll need:

  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire Sauce
  • 4-5 cloves garlic, crushed
  • 1 handful parsley, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined
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  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, parsley, 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 1 to 2 hours.
  2. Pick the shrimp out of the bag and saute in a pan for about 2 to 3 min per side. Heat up the extra sauce and cook thoroughly to remove any possible bacteria from the raw shrimp, then drizzle over cooked shrimp.
  3. Alternate cooking option: Grill! Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink, about 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 parsley.