This was one of the first recipes I tried from the Pioneer Woman. I dare you to click on the link. You’ll be hooked. Her stories, photography and recipes are addictive. I can’t go a day without at least one visit to her site.
I think I need an intervention.
But I digress.
I make these at least once a week. They are easy, quick, sweet, spicy and delicious. The added sugar is a wonderful contrast to the intense heat of the Sri Racha and makes them carmelize beautifully on the grill.
For dinner, I make a side of jasmine rice, a salad and some crusty bread (to put the fire out).
The leftovers (if there are any), taste great on a bed of greens, avocado, homemade croutons and some creamy ranch dressing. This is actually my favorite way to eat these. The creaminess of the avocado and the cool dressing goes nicely with the heat of the shrimp. Amazing.
I throw these in a ziplock baggie and bring them to cookouts. They are always a huge hit. Make sure you make enough, they go fast. Really fast.
Ree’s recipe is the same except I use less garlic and more sugar. But go with your taste. If you haven’t tried Sri Racha, you don’t know what you’ve been missing. You can find it the Asian section of your supermarket. Most of them carry it now. I use it in lots of stuff. Added to mayo, it tasted great on sandwiches. Thrown in stir fries. Lots of possibilities.
1 lb frozen, uncooked shrimp (16 to 20 count)
2 Tbls Sri Racha sauce
2 Tbls Olive Oil
1 clove fresh garlic, pressed
1 Tbls sugar
Thaw and peel shrimp, leaving tail on. Mix all other ingredients in a bowl. Add the shrimp and toss. You can put them in a ziplock bag or cover well and refrigerate a couple of hours or overnight.
Heat a grill (or grill pan) on high. Cook about 2-3 minutes on each side until nice and carmelized and serve. Try not to burn your mouth.