**Disclaimer: I was compensated to create this recipe for Eat Shrimp and was generously provided the Q 1200 Portable Gas Grill mentioned below by Weber. All opinions expressed are completely my own, as usual 🙂
My husband is still on his secluded beach vacation also known as “army training” which means all the food I’ve made these last 3 weeks has been shared amongst 1 less person.
More for me! MORE FOR MEEEEEEEE!
Usually, I’m good about my portion control, but ever since I hit the 16 week mark of pregnancy, it’s been like my brain has a direct link to my stomach saying “givemeallthefoodimmediately”. So I oblige and constantly have a happy tummy.
It’s amazing how happy I am with a full stomach and brand new air conditioning pumping through my house.
But, I digress.
Today I’m sharing a sweet and spicy shrimp recipe that will blow your minds! Sriracha Brown Sugar Garlic Shrimp, you guys. It’s the most lovely, fast, flavorful appetizer or light dinner there ever was. And, you can customize the heat, sweet and garlic levels to your liking. It’s really a no-brainer kind of recipe that will actually make you addicted to these little red devils.
Here’s how to make them:
In a large bowl, stir together brown sugar, sriracha sauce, oil, salt, pepper and minced garlic. Again, change the amounts based on how sweet, spicy or garlicky you want your shrimp to be.
Stir this together to combine.
Add in peeled and deveined shrimp. Let these marinate for 30 minutes or so in the fridge while you putz around watching Netflix…or something like that.
Now we can skewer them up and get ready to BBQ!
The thing about cooking shrimp on any kind of grill is there is a method to follow to ensure they don’t come out all grody and rubbery. Since I’m using a Weber Grill, I looked up their tips and tricks and by golly, they are the same kinds of rules you can follow no matter how you’re cooking shrimp. I think out of all of their ‘secrets’ these are the best ones:
>use the freshest shrimp you can find.
>skewer these little suckers so you’re not chasing them around the grill.
>don’t overcook them, unless you really really like grody rubbery shrimp.
Once you’ve marinated the shrimp for as long as you’d like, grill them up until they get lovely grill marks and are completely opaque. I used the Weber Q 1200 Portable Gas Grill and these babies were done after about 5 minutes a side with my grill at about 350. If you cook the shrimp low and slow, they will most likely stay tender which is what we all want.
PS- I don’t think I mentioned this above, but I used peeled and deveined shrimp with the tails left on! Just because I like a handle on them whilst I consume.
Anyways, once the shrimp are done, sprinkle with a few chives and serve. Like I mentioned before, these are a great appetizer and would be awesome for parties, light dinners, salad toppings or even as a tailgating recipe! We all know THAT is right around the corner! Which reminds me: how many of you are tailgaters? I’ve never officially done it because there are no pro football teams in Portland. But maybe I could travel up to Seattle and do a little tailgating with my portable grill before a Seahawks game?! And leave my kids at home. And make these shrimp. And enjoy a football game.
Who are we kidding, that last part ain’t never gonna happen.
But, I’ll let my husband think that someday that might happen.
For now though, I’ll stick with just making these shrimpies at home 🙂
Sriracha Brown Sugar Shrimp
In a small bowl, stir brown sugar, sriracha, oil, salt, pepper and garlic together.
Toss with shrimp to marinate 30 minutes.
Skewer onto kebob sticks and grill about 3 minutes per side or until completely opaque.
Remove from grill and sprinkle with chopped chives. Serve immediately.