These sriracha shrimp are served in no time. With half an hour of marinating and 10 minutes of grilling, it could hardly be faster. So if you like shrimps that are on the hotter side and don’t want to put in much work, then these are for you.
The marinating is most of the work. We are stem ginger instead of fresh ginger. It is easier to portion and has a longer shelf life. The taste is a lot sweeter, but that is perfect for this recipe.
For the sriracha, we have taken the smokey variety. This one has just that smoky flavor that is so delicious with grilled food.
After marinating, all you have to do is thread the shrimp on skewers. Use flat skewers for this. Then the shrimp will not turn when you turn the skewers. You cook the shrimp until the meat is just no longer transparent. If you cook them further, the meat will become dry and tough.
Serve the shrimp with the remaining marinade and watch how quickly they disappear.
- 500 grams of jumbo shrimps. Without shell but with tail
- 100 ml of honey
- 100 ml of soy sauce
- 4 tbsp sriracha
- 2 balls of stem ginger
- 3 cloves of garlic
- a handful of chopped parsley
- Grate the garlic cloves and the stem ginger and mix this with the rest of the marinade. Keep half of it aside.
- Marinate the shrimps in the sriracha mix for half an hour
- Prepare a barbecue for grilling.
- Thread the shrimp on flat skewers and grill them for a few minutes until the meat is just no longer transparent.
- Sprinkle the shrimps with the parsley and serve with the reserved marinade.