Google sriracha shrimp and you’ll get 20.5 million results. It’s that popular. I think I’ll give some of those recipes a try this winter. I have my own version of Sriracha Shrimp, and I’ll stack mine up against some of the internet’s best reviewed recipes. I’ll have my family vote.
You can vote, too. Try my recipe below and let me know what you and your family think.
1 cup rice
1 lb large shrimp, peeled and deveined
2 tablespoons coconut oil
1 onion, sliced
4 cloves garlic, minced
1 sweet pepper, minced
1 tablespoon sriracha sauce
1 teaspoon sugar
1 green onion top, chopped
Start by cooking rice the way you usually do. Stovetop, steamer, rice cooker, it’s all good.
While the rice is cooking, melt the coconut oil in a large skillet over medium-low heat. Cook the shrimp until pink, then add onion, garlic, and sweet pepper. While all that is cooking, mix together the lime, sriracha sauce, and sugar until sugar is dissolved. Toss the sauce into the pan with the shrimp combination until well incorporated. Serve on a bed of rice. Garnish with green onions.
If you think there’s a better Sriracha Shrimp recipe than mine, comment below. I would enjoy trying it.