This is an incredibly quick-cooking bar snack for the times you want to start eating and drinking rather than spending much time in the kitchen prepping and cooking. Shrimp, as is, cook plenty fast, but when thrown into a blazing hot wok, they're ready to eat in hardly any time at all.
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and Sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
Although this recipe calls for head-on shrimp, peeled and deveined shrimp will work just as well too.
- 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.