Sriracha Grilled Shrimp Recipes
SRIRACHA SHRIMP
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.
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- Soak wood skewers for at least 1 hours in water prior to grilling (good to do the night before in a plastic bag). If using metal skewers this step isn’t necessary.
- Prepare marinade by combining all ingredients in a bowl or plastic bag. Add shrimp to marinade and then refrigerate for 30 minutes, no more than an hour. (The acid from citrus can “cook” shrimp if left too long).
- Remove shrimp from marinade and discard marinade. Skewer the shrimp (we like four shrimp to a skewer) and then apply dry rub to both sides of the shrimp.
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- Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
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- Place all of the marinate ingredients in a resealable bag, shake to mix. Add the shrimp and place in the refrigerator. Marinate for at least one hour, up to 4 hours.
- Heat the grill to medium-high. Place the shrimp skewers on the grill and cook for 3-5 minutes on each side or until shrimp has become pink and firm. Do not overcook. Sprinkle with parsley and serve with lemon wedges if desired.
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