Although this recipe calls for head-on shrimp, peeled and deveined shrimp will work just as well too.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
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- Yield:Serves 2 to 4 as an appetizer
- Active time: 10 minutes
- Total time:10 minutes
- 1 tablespoon juice from 1 lime
- 1 tablespoon Sriracha sauce
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 small shallot, minced (about 2 tablespoons)
- 1 pound large head-on shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons roughly chopped cilantro
In a small bowl, whisk together the lime juice, Sriracha, and sugar and set aside.
Heat the oil in a large wok over high heat until shimmering. Add the garlic and shallots and stir-fry until the garlic just begins to brown, 30 seconds to 1 minute. Add the shrimp to the wok and cook and toss just until the shrimp begins to turn pink on all sides, 1 to 2 minutes.
Swirl the Sriracha mixture into the wok and toss to combine. Season with salt and black pepper. Continue cooking until the shrimp are coated in the sauce and cooked through, 2 to 3 minutes longer. Transfer the shrimp to a platter, garnish with cilantro, and serve immediately.