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!
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