Sriracha Lime Shrimp

Sriracha Lime Shrimp
Over the weekend I thought about wearing gloves, but I didn’t. Putting them on again would have felt like I had given up on spring, and at this point in the season I have no idea where they are. Suffering with cold hands was the better choice. My fingers are crossed that sunshine and May-appropriate weather will be back, and we will all forget about this chilly spell.

It’s hard to believe that just a couple weeks ago I was a friend’s place having dinner in his backyard, no coat and not a care in the world. He made the most amazing grilled Sriracha lime shrimp, and I had to try my own version. The shrimp were smoky and spicy with a hit of citrus. It was totally worth braving the unspring-like conditions to tackle these outside.

Sriracha Lime Shrimp
Sriracha Lime Shrimp

Serves 4

1-2 tablespoons Sriracha (depending on desired spiciness)
2 teaspoons honey
Juice of 1 lime
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons chopped fresh cilantro, plus more for serving
1 teaspoon kosher salt
1 pound extra large shrimp, peeled and deveined

Preheat a gas or charcoal grill for medium-high heat

In a small bowl, whisk together the Sriracha, honey, lime juice, oil, ginger, garlic, cilantro and salt.

Thread the shrimp on skewers. (If using wooden skewers, soak them in water for 30 minutes.) Brush the sriracha mixture on the shrimp. Grill until pink, opaque and cooked through, about 2-3 minutes per side. Sprinkle with cilantro before serving.



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