In the last few years, Sriracha sauce has become very popular. I remember using it in Thai restaurants years ago but now it’s become a popular condiment at home. The spicy sauce is a paste of chile peppers, distilled vinegar, garlic, sugar and salt. It’s really spicy but delicious on just about anything.
I saw a recipe in Bon Appetit magazine that was easy but loaded with flavor. I made a few small tweaks, but this is the basic recipe. It is pretty spicy so you may want to dial back on the amount of Sriracha sauce. This dish makes a great appetizer or serve over a bed of rice with a salad for an easy weeknight dinner.
- 1 lb wild caught gulf shrimp, shelled and deveined
- 2 TBSP unsalted butter
- 5 TBSP Sriracha sauce
- 5 garlic cloves, diced
- 2 TBSP fresh basil leaves, chopped
- 2 TBSP fresh mint leaves, chopped
- 2 TBSP lemon zest
- sea salt
Place butter and Sriracha sauce in a large stainless steel skillet, stir until butter is melted. Add garlic.
Add shrimp and cook for 2-3 minutes until shrimp is almost done.
Add lemon zest (I usually zest it right over the pan), mint and basil leaves. Gently toss to coat shrimp in herbs. Season with salt. Serve immediately.