Spicy Shrimp

Spicy Shrimp

Serves 10 to 12

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.

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
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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:Serving size: 3 large shrimp, 170 calories (40 from fat), 4.5g total fat, 1g saturated fat, 270mg cholesterol, 610mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 29g protein
Special Diets: 

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. See our Terms of Service.

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