Sriracha Shrimp
August 27, 2013 | Posted by Julz under Asian Influence, Fish/Seafood |
My Adaptation: I LOVE the spice of Sriracha, and most people use it as a condiment. But I wanted to make it the “star” of my sauce. I needed to cut the spice so I added lime and soy and olive oil.
Inspiration: The Chili Lobster at Forgione in TriBeca
Sriracha Shrimp
2013-08-27 18:06:42
Serves 4
Spicy Sriracha Shrimp server with Broccoli and Slivered Almonds
Prep Time
10 min
Cook Time
10 min
Ingredients
2-3 pounds large shrimp (peeled & deveined)
1/3 Cup Low Sodium Soy Sauce
1/3 Cup Lime Juice
1/3 Cup Olive Oil
1/3 Cup Sriracha (just under 1/3 a cup)
1 tsp Agave Nectar
2 Cloves Garlic
2 Limes
Broccoli
Slivered Almonds
Instructions
Combine soy sauce, lime juice, olive oil & sriracha - mix well. TASTE. If it's too spicy, add a squeeze of Agave Nectar or Honey. Marinade shrimp for no more than 30 minutes
In a Wok or Deep Pan, heat up oil and 2 garlic cloves (whole) on medium/high heat
Add shrimp and sauce - cook for about 5-7 minutes or until the shrimp are cooked through. I use a wok so I'm constantly flipping the shrimp.
Serve over Broccoli, Garnish with Slivered Almonds & Lime Wedges to cut the heat. This sauce is delicious so feel free to add rice or bread.
Notes
You can also Grill the shrimp. Just make sure you grill it on foil so you can keep the sauce. Or grill the shrimp directly then boil down the sauce on your side burner for about 10 minutes and continuously baste the shrimp.
Press Worthy Eats http://www.pressworthyeats.com/
Socialize with Me!