Sri Racha Fried Shrimp
I found this recipe here. Only modification I’d make next time: less oil. We cooked the shrimp and had quite a bit of liquid left over, so reduced that for a while. When we were done, there was a thick layer of oil floating on top, so we poured it off. Also: I just left the marinade in the bowl and threw the whole mess in the fridge to marinate - no need to dirty up a ziploc. Otherwise: no complaints. I substituted cilantro for parsley for no reason other than that’s what I had, and the flavor worked great in the dish. We have no leftovers. Winning!
Ingredients:
- ½ cups Olive Oil
- ¼ cups Chopped Fresh Parsley
- 1 whole Lemon, Juiced
- 2 Tablespoons Sriracha (or More To Taste)
- 3 cloves Garlic, Minced
- 1 Tablespoon Tomato Paste
- 2 teaspoons Dry Oregano (don’t Leave This Out!)
- Salt And Pepper
- 1 pound Peeled And Deveined Raw Shrimp (more Or Less Depending On Size)
Methodology:
Add everything but the shrimp to a gallon-sized freezer bag. Seal the bag and shake well to combine. Taste test for spiciness; add sriracha for more heat, and tomato paste and olive oil for less heat. When you’re happy with it, add the shrimp and marinate in the fridge for 45 minutes.
Dump the entire bag, marinade included, into a pre-heated frying pan. Fry the shrimp until they’re curled up and no longer translucent, a couple of minutes on each side. You can also skewer and grill the shrimp.
Serve over rice, pasta, udon, in lettuce wraps with carrot and sprouts, as an appetizer.
