Sriracha Shrimp Food

SRIRACHA SHRIMP

Steps:

• Thaw shrimp under running water if necessary.
• In a medium bowl, mix together srirach sauce, honey, garlic, soy sauce and vinegar.
• Add shrimp and half of the marinade into a zip-lock bag or container to marinate.
• In a large skillet over medium-high heat, add oil. Once hot add shrimp (discard the marinade) in a single layer and add the rest of the sauce.
• Stir fry 3-4 minutes until pink and opaque (flip half way, about 2 minutes each side).
• Transfer shrimp to a serving plate.
• Thicken the sauce and remove from heat. Add the shrimp back and coat thoroughly.
• Garnish with green onion. Enjoy!

SRIRACHA SHRIMP

Steps:

• Mix sriracha sauce, oyster sauce, teriyaki sauce, five-spice powder, hot sauce, and Sichuan peppercorns in a small bowl and reserve.
• Heat oil in a medium pan over medium heat. Add shrimp and cook until mostly pink on the outside, about 3 minutes. Add the sauce and stir to coat shrimp. Cook until sauce is thick and sticky, 2 to 3 minutes more.

SRIRACHA SHRIMP

Steps:

• Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

JAPANESE EGGPLANTS WITH SRIRACHA SHRIMP

Steps:

• Preheat the oven to 325 degrees F.
• Wash and dry the eggplant, then cut lengthwise in half. With a paring knife, slightly core out some of the seeded area. Drizzle with olive oil. Season with salt and pepper and put on a baking sheet. Bake for 15 minutes.
• While the eggplants are baking, combine the shrimp with the rice vinegar, agave, red bell peppers and snow peas in a large bowl. Set aside.
• In a small bowl, combine the mayonnaise, Sriracha, sweet chili sauce, lime zest and lime juice. Set aside.
• After the eggplants have roasted, carefully fill them with the shrimp mixture. Put them back in the oven until the shrimp are opaque and cooked through, about 15 to 20 minutes.
• Remove the eggplant from the oven to a serving platter. Drizzle with the Sriracha mayonnaise and serve immediately.

SRIRACHA SHRIMP-ENDIVE APPETIZERS

Steps:

• Reserve 1 Tbsp. green onion tops for later use. Combine remaining onions with shrimp, dressing and Sriracha sauce.
• Spoon onto endive leaves.
• Sprinkle with reserved onions.

SHRIMP TACOS WITH SRIRACHA SAUCE

Steps:

• Squeeze juice from 1 lime; toss with cabbage. Set aside.
• Whisk vinaigrette and Sriracha sauce until blended. Add half the vinaigrette mixture to mayo; mix well. Reserve for later use.
• Heat remaining vinaigrette mixture in large nonstick skillet on medium-high heat. Add shrimp; cook 4 to 6 min. or until shrimp turn pink, stirring frequently.
• Top tortillas with cabbage mixture, avocados, cheese and shrimp. Drizzle with reserved mayo mixture; sprinkle with cilantro. Roll up.
• Cut remaining lime into 8 wedges. Serve with the tacos.

ORANGE SRIRACHA SHRIMP

Steps:

• Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.
• Squeeze orange for juice (1/2 cup). Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha sauce, ginger, and 1/4 cup green onions; bring to boil on medium-high. Cook 1 minute; remove pan from heat. Pour sauce into large bowl; stir in remaining 1/4 cup green onions.
• Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.

SRIRACHA SHRIMP TOAST

Steps:

• Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
• Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
• Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!