The Pioneer Woman Tasty Kitchen
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Firecracker Shrimp

4.78 Mitt(s) 9 Rating(s)9 votes, average: 4.78 out of 59 votes, average: 4.78 out of 59 votes, average: 4.78 out of 59 votes, average: 4.78 out of 59 votes, average: 4.78 out of 5

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Description

This is but one of many versions of Firecracker Shrimp, and uses the delicious Sriracha hot chili sauce, sold in the Asian Foods aisle of most supermarkets. Yum!

Ingredients

  • 1 pound Raw Jumbo Shrimp, Peeled And Deveined
  • 2 Tablespoons Sriracha Hot Chili Sauce
  • 2 Tablespoons Olive Oil
  • ¼ teaspoons Salt
  • 2 teaspoons Sugar
  • 5 cloves Garlic, Pressed

Preparation

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits.

Serve at parties and watch them disappear!

13 Comments

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Kara on 9.11.2011

This is the simple recipe I have been searching for… They made for a perfect compliment to my steak kabobs. This recipe is a KEEPER! Thank you!

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klacy on 6.1.2010

WOW…I’m speechless. My husband and I made these over memorial weekend and they are absoultely fabulous! The heat is unbelievable, yet not overbearing!

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meggygirl on 5.12.2010

We had these alongside Ree’s Asian Noodle Salad and they were delicious! The cool, fresh flavor of the salad complemented the spicy shrimp perfectly, and grilling gave a nice smoky edge to the sweet/hot flavor. We will definitely be adding this to the rotation!

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jrjarmer on 4.25.2010

These are very good. We made them for a birthday dinner. Gone in no time. I will make these often.

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laura wentz on 3.1.2010

These shrimp are great over pasta with a little olive oil if you have leftovers the next day.

9 Reviews

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kender3 on 9.14.2013

Fine but one note. Wouldn’t make again.

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Jenni on 10.30.2011

These are a family favorite!

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MomToOne on 7.28.2011

Mmmmmm….. spicy and shrimpy, delicious.

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julip1882 on 6.19.2011

one of the simplest recipes I’ve made and they are absolutely delicious! gone in 30 seconds!

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Kiss My Whisk on 6.8.2011

These were a perfect addition to a surf and turf dinner. I plan on making them again soon to throw onto a salad for an easy weeknight dinner.

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