Tuesday, January 21, 2014

Grilled Sriracha Shrimp

I make so many variations of grilled shrimp, throwing together whatever spices I am in the mood for. But when I made these as a Christmas appetizer, the consensus was they blew away all the others. Can't go wrong with these babies!

4 tablespoons Sriracha
2 tablespoons honey
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro plus some for garnish
1 lb extra large shrimp, peeled, deveined, with tails on
Sea salt & freshly ground black pepper

Combine Sriracha, honey, lime juice, garlic & cilantro in a bowl. Set aside a few tablespoons for brushing the shrimp after they are grilled. Toss the shrimp with mixture & let marinate for 1/2 hour. If there is no time then no worries. 

Thread shrimp evenly among grilling skewers, pouring marinade all over the skewers. Season to taste with salt & pepper. Grill the shrimp over medium high heat for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with remaining marinade that was set aside. Sprinkle with fresh cilantro.

Food for Thought

I know it's messier but I prefer tossing the shrimp in the marinade before putting them on skewers because the shrimp really gets covered well. If you prefer skewering & then brushing the marinade on that is fine too.  If you don't have fresh cilantro, dried works well, just use 1/3 of the amount.

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