Sriracha Shrimp

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


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
  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.