I was in the mood for shrimp and happened to turn to this book, the first cookbook* from the community-based website Food52, of which I am a member. Not a real active member but still, a member. It’s a great book. Reliable. How many cookbooks can you say that about?
I found a recipe simply titled “Spicy Shrimp.”
The ingredient list was short, and I had everything on hand except the shrimp.
By the way, that Weak Knees gochujang Sriracha is the bomb — it’s a cross between Sriacha and the Korean chile paste known as gochujang. Yowzer.
The recipe calls for 16-20-count shrimp. I found some beauties — Mexican wild shrimp — at my local grocery store for about $15 a pound. These were actually closer to 13 pieces per pound, but it worked out.
So here is how dead simple this is: place all the ingredients in a plastic bag.
Marinate for an hour or so. Skewer and grill.
The only pain is peeling and deveining the shrimp (“Who deveins?” asked a good friend who shall remain nameless…. uh, I do, for one.)
And there you have it. Beautiful, spicy-but-not-too-spicy, delicious shrimp. Great as an appetizer, or on top of a salad as a main course… or chopped up the next day for tacos. Brilliant.
*Full disclosure: I have a recipe in this Food52 cookbook, which is a collection of weekly winning recipe contests. I won the cold soup contest way back in 2009 for chilled cantaloupe soup. The link to the book is an affiliate link, which means if you buy the book through the link, Pen & Fork gets a few cents.
Grilled Spicy Shrimp from Food52
This will, from this day forward, be your go-to shrimp recipe. Not kidding.
Here is a link to the original recipe in the Food52 Cookbook. I made modest adjustments, the most significant being reducing the quantity from 2 pounds of shrimp to just one pound, which will serve four as an appetizer. I played with the amounts of the ingredients a little, too, so if you decide to make the full two pounds, get the ingredient amounts from the original recipe. You can’t just double these. I promise this will become a regular thing at your house, too. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4 1x
- Category: Appetizers
- Method: Grilling
1/4 cup Sriracha
1/4 cup olive oil
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 to 2 teaspoons minced garlic (about 2 medium cloves)
1/2 cup lightly chopped cilantro leaves & tender stems (plus more for garnish)
1/2 to 1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1-pound large shrimp (16–20 count) peeled and deveined
Skewers for grilling (metal or wood, soaked in water for 30 minutes)
Wedge of lime
Place first 8 ingredients (Sriracha through black pepper) in a sealable plastic bag. Place the peeled and deveined shrimp in the bag and seal, pushing out most of the air. Squish the bag to cover all the shrimp with the marinade. Place in the fridge for 1 to 4 hours, turning occasionally to keep the shrimp covered in marinade.
Heat grill to medium-high heat. Skewer the shrimp (I use metal skewers to skip the soaking). Discard marinade.
Place the skewers on the grill and grill for about 3 minutes, then flip and grill another 2 minutes on the other side. Do not overcook the shrimp. Best to err on the underdone side. This size shrimp needs anywhere from 4 to barely 5 minutes to cook just through.
Remove skewers from grill and rest for 5 minutes before removing from skewers. Place on a platter and garnish with whole cilantro leaves and a squeeze of a lime wedge. Serve warm, room temp or even chilled.
Plan ahead as these need to marinate for 1 hour, up to 4 hours in the fridge. I’ve listed the prep and cook time as active only, so it doesn’t include the marinating time. Also, if you use wooden skewers, then soak them for about 30 minutes, up to an hour before you grill them. You can also sauté these stovetop.
Keywords: grilled spicy shrimp, shrimp, sriracha, Food52