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.