Sriracha is such a well-loved condiment, it has spawned a boatload of merchandise from tees to hoodies, to bags to bumper stickers, and even lip balm (ouch!). It’s worked its way into our hearts and is so popular that the recent shut down of production has been dubbed the Sriracha Apocalypse. So I thought I’d pay homage to it with a recipe that’s slightly on the spicy side for all those Sriracha lovers out there.
I used shrimp with shell and tail on for presentation but if you’re not a fan of peeling shrimp, feel free to substitute with peeled shrimp. The essence of the dish is to combine the flavors of sweet and savory with a touch of heat, which is a pretty addictive combo.
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Sriracha Shrimp
- Yield: 2 1x
Ingredients
Scale
- 1/2 lb. shrimp, deveined
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon Sriracha sauce / chili paste
- 1/2 tablespoon thin soy sauce
- 1 1/2 teaspoons sugar
- 1/2 tablespoon rice vinegar
- 3 tablespoons water
- 1 green onion, sliced
- Pepper to taste
Instructions
- Over medium high heat, pan-fry the shrimp until golden brown. Remove and drain on paper towels. Leave 1 tablespoon oil, removing the excess
- In the same pan, saute garlic, ginger and Sriracha sauce until aromatic
- Add the shrimp and the rest of the ingredients: thin soy sauce, sugar, rice vinegar, water and pepper stirring constantly
- Toss in green onions and stir-fry for 2 minutes, tossing continuously
- Dish and serve hot
Comments & Reviews
Not sure about siracha sauce and I will opt for chili paste for the same topnotch flavors.