I promised to post this recipe ages ago, when I shared my recipe for Asian Coleslaw. However, life–and clearly a failing memory, somehow got in the way. But here it is now, one of my favorite “go to” dishes. It literally takes 5 minutes to make, requires very little time to marinade (and you can always skip the marinating time if needed), and is always a crowd-pleaser.
I like to serve this dish (adapted from Whole Foods Market) with an Asian style coleslaw and “sweet pickles” or sweet potato fries and a simple salad. You can cook the shrimp on the grill or in the oven under the broiler.
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
Freshly ground black pepper
1 pound large, raw shrimp (16 to 20 count), peeled with tails left on and deveined
In a medium-size bowl, mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro and sugar. Season with salt and pepper. Add in the shrimp and toss well to coat. Cover the bowl and marinate in the fridge for 1 to 3 hours.
Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until opaque, approximately 2 to 3 minutes per side. Remove the shrimp from the grill, and serve 1 to 3 skewers per person or slide the shrimp from the skewers using a fork, and pile on a serving platter. I confess my kids won’t eat the shrimp with the marinade, but you can easily make a milder version if your children are sensitive to “heat.”