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
- Freshly ground black pepper
- 2 pounds large shrimp (16 to 20 count), peeled and deveined
- 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.
- 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.
- 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.