The Recipes

Sriracha Sauteed Shrimp

Have I mentioned my obscene love of Sriracha, an Asian hot sauce?  It definitely isn't for the faint of heart.  My coworker and I keep a bottle in the office to put on just about everything and have a fond spot in our hearts for the "Sriracha sniffles."  At some point while eating something with the hot sauce in it, you will start to get sniffles.

Sriracha Sauteed Shrimp


- 5-6 shrimp, peeled and deveined, heads and tales intact
- 1/4 c. of rice, prepared to package instructions
- 1/4 c. Sriracha
- 2 T. honey
- 1/2 lime, zested and juiced
- 2 T. of olive oil
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- tiny drizzle of sesame oil
- 1 tsp. rice wine vinegar
- 2 T. soy sauce
- 3/4 c. seafood, chicken or vegetable stock.
- handful of cilantro and mint, chopped

Start the rice cooking.  I used brown rice, so it took about 40 minutes, using 2 parts liquid to 1 part rice.  Bring it to a boil, then reduce the heat, cover, and simmer for about 40 minutes.

In a sautee pan large enough to accommodate all of the shrimp, heat the oils.  As it is warming, stir in the garlic and ginger, letting it become fragrant.  Add in the Sriracha, honey, lime zest, lime juice, vinegar, and soy.  Whisk together all of the ingredients.  Let them simmer for 3-4 minutes, then add in the stock.  Once it is bubbling, lay the shrimp in the sauce.  Let them cook for approximately 2 minutes on each side; they will turn pink and start to curl up.

To plate today, I packed the rice into a round cookie cutter and topped it with the chopped herbs.  After removing the cookie cutter, I arranged the shrimp around the rice.  I poured some of the sauce into the bottom of the shallow dish to soak into the rice.