This is literally the perfect dish for summer. It’s so easy to throw together and can be done equally so with fresh ingredients or frozen. I’ll tell it to you straight. This is not a dish for the faint-hearted. It is S.P.I.C.Y! But E. and I of course loved it, and made it spicier by throwing in some red pepper flakes as well. I know, you’re all shocked by that addition. I found this recipe in Food52.
It can be tamed though and toned down by adding less Sriracha so don’t shy away just yet! I also love that the shrimp can be made and added into so many dishes. Over dinner, we brainstormed everything from quesadillas and tacos, to pizza topping awesomeness.
Spicy Sriracha Shrimp
- 1/3 cup Sriracha
- 1/3 cup olive oil
- 1 tspn Worcestershire sauce
- 3 garlic gloves crushed
- 1 handful of cilantro, roughly chopped
- 1 teaspoon sugar
- salt and black pepper
- 2 lbs (16-20 shrimp) – I used frozen here.
- red pepper flakes if desired
- combine the Sriracha, oil, Worcestershire sauce, garlic cloves, cilantro and sugar. Season heavily with salt/pepper and add red pepper flakes if adding into a large plastic bag.
- Marinate in fridge for 2-4 hours
- heat a grill or saute pan to medium-high and grill until done
- 8 ears fresh yellow or white corn (or about 2-3 cups of frozen corn)
- 1 quart cherry tomatoes (I also added yellow ones), sliced in halves
- 1 medium red onion, diced
- 1 quart sugar snap peas (I used frozen), cut into thirds
- 1 handful rough chopped basil, cilantro, or parsley
- 3-4 tablespoons high quality balsamic vinegar
- sea salt/black pepper
- combine corn kernels, sliced tomatoes, and diced red onion
- cut sugar snap peas into thirds and add to tomato/corn mixture
- toss all vegetables and herbs in a bowl with the vinegar and salt and pepper to taste