We love having friends over for food and drinks and merriment, so a summer barbecue for Independence Day was inevitable. As we planned out our spread, we knew we wanted to serve up our copycat Father’s Office burgers, zesty tequila-lime chicken (recipe to come), and shrimp. Hm. Shrimp. Our brains were riddled with question marks as to the marinade and the idea of “Oh, butter, lemon, and herbs will be fine… it’s a classic combination!” relentlessly gripped my train of thought. But with our other two fancified proteins on the menu, we wanted the shrimp to stand out too. Cue, sriracha.
Sriracha. An Asian bottled hot sauce made popular here in the States by David Tran of Huy Fong Foods, sriracha has been a critical household ingredient in my family since before I was born. My parents always had a bottle sitting in the refrigerator, always the Huy Fong one with the rooster and the iconic green cap. Known in Vietnamese as tương ớt (or “pepper sauce”), I only ate sriracha with pho and occasionally to spice up other Asian dishes like fried rice or non-pho noodle soups. It wasn’t until I moved to LA for college that I even saw a bottle of sriracha anywhere other than an Asian restaurant. In fact, it was EVERYWHERE – the dining halls, the Mexican taco trucks, the “international” section of Ralphs. All of my friends, regardless of their ethnicity, slathered sriracha over everything. Have you ever tried sriracha in lieu of ketchup for dipping French fries? IT ROCKS.
Huy Fong Foods sells out of every batch they produce and recently expanded their facilities from Rosemead (near where Martin grew up and would smell the scent of brewing peppers wafting through the neighboring streets) to a 23-acre factory in Irwindale… it warms my heart to see the success of a company with such humble beginnings (the family immigrated during the Vietnam War, just as my parents had). There’s even a sriracha documentary coming out soon; I’m expecting a Jiro Dreams of Sushi of the hot sauce world.
But back to the barbecue. Fortunately, our friends at Foodbeast resurrected this awesome recipe from Helen at Food52, and we found it on our Facebook news feed not a moment too soon. It was a huge hit at the party and definitely a keeper for future cookouts.
1/3 cup sriracha (we added 1 tablespoon extra for more kick)
1/3 cup olive oil (we reduced by 1 tablespoon)
1 1/2 teaspoons Worcestershire sauce
4-5 crushed cloves of garlic (we added a few more cloves)
1 teaspoon sugar
Small bunch of cilantro, coarsely chopped
Salt & pepper
2 pounds large shrimp (21-25 or larger), cleaned, peeled, & deveined
(adapted from Food52)
In small bowl (or measuring cup – I like to minimize dirty dishes), whisk together the first six ingredients, making sure to bruise the garlic pieces as you mix. Let the marinade mixture sit while you work on the shrimp.
Clean the veins from the shrimp and peel them under cold water. Tails on or off – that’s up to you. I preferred them tail-off for ease of devouring these morsels whole.
Transfer the shrimp to a medium glass bowl. Season generously with kosher salt (or garlic salt) and fresh cracked black pepper.
Pour the marinade over (scrape every last drop!) and mix well to combine. Cover and refrigerate for at least 2 hours. The marinade (i.e. the flavor) clings well to the shrimp when it comes time to grilling, so it’s OK if you don’t quite have 2 hours to spare.
About an hour before grill time, soak some bamboo skewers in water; this keeps them from burning to a crisp over the hot coals. I set out a baking sheet on a counter I wasn’t using, spread out the skewers in a single layer, and then poured cold water over them.
When it’s time, set up the grill and get it all nice and hot. Meanwhile, thread the shrimp on the soaked skewers. We have a small grilling surface, so I did 4 per skewer. You may want to wear food-safe gloves… I didn’t and my slightly burning fingertips immediately regretted that decision.
Shrimp are an excellent party food since they cook so quickly. Just 2-3 minutes per side on a hot grill and they will be perfectly opaque and juicy. Serve them up and wait for the satisfying “yums” followed by the telltale “sss” as your guests’ varying levels of tolerance for spiciness are put to the test.
There are plenty of hot sauce marinated shrimp recipes out there, and even ones that also feature the beloved sriracha, but many only call for mere tablespoons of the stuff for the same quantity of shrimp. It’s no surprise then that Helen of Food52 was awarded “Best Shrimp Recipe” for this stellar recipe that dares to really pack a punch. Give it a whirl for your next summer barbecue – it’s sure to be a crowd-pleaser! (And if you liked this recipe, check out her grilled lamb, also a winner on Food52.)