They’ve got some heat, that’s for sure, but they’re also incredibly flavourful. If your dinner guests can handle a little heat, then I’m sure they’ll love these little babies. I took them for a spin on a solo Sunday night dinner date, there wasn’t a single complaint.
Sriracha Shrimp
1/3 cup Sriracha
1/3 cup 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), peeled and deveined
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.
Dump the shrimp and the marinade in a large, hot skillet. Cook until pink and delicious, 2 to 3 minutes per side.
Remove the shrimp from the heat and pile on a serving platter. Drizzle the remaining sauce over top. Sprinkle with finely chopped cilantro.