Sweet and Spicy Sriracha Sauce BBQ Shrimp

by Pamela

bbq shrimp, bbq sauce recipe, sriracha sauce, relationship advice
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Sweet, spicy and finger lickin’ good! Did I forget to mention completely addicting? Sriracha sauce is finding its way in to and on to almost everything from your everyday Asian takeout food to that movie snack staple – popcorn. This dish pairs up that fiery red concoction with the sweetness of fresh tangerines for a bbq sauce recipe that makes this bbq shrimp sing.

First of all, I’d like to thank Melissa’s Produce for sending me a beautiful box of Ojai Pixie tangerines (which I used in this recipe…and happily devoured the remaining fruits). I’m guessing that they saw my FB postings about Ballsy the Squirrel. My fuzzy little nemesis. This fat little bastard has been ravaging our tangerine tree. So between what Craig grabs for his margarita’s and the lot that Ballsy has absconded with, I’m left with nothing but the leaves.

squirrel-eating-tangerine

Yes, the collage above is Ballsy at work. If you’re wondering why we call him Ballsy….Last summer, he would come into the kitchen and knock over Rizzo’s peanut butter treats, crawl into the box and run off with one. He wouldn’t touch her food that may have been in her bowl, nor would he take any of her treats that were on the floor – only the one’s in the box. When we got wise to his sneakiness, we left the box right where it was and closed the door. A clear glass door. The following day, we heard a knocking at the door and it was Ballsy, trying to get in to get the box of treats he could see. He got so mad, he actually started jumping up and down and then jumped onto the screen (on the other side) and was running up and down while we stood there laughing at him. So this year, he apparently decided to screw the peanut butter treats and take the tangerines.

BBQ sauce recipe with sriracha sauce

So my lack of tangerines this year has been kind of a bummer. But when I got these Ojai Pixie tangerines, I already knew I was going to make some kind of bbq sauce recipe with them. (It’s been a long, cold winter and I’ve really been missing bbq.) The next day, I was at the market and ran across some head on shrimp and it hit me to make bbq shrimp, instead of just a bbq sauce.

These bbq shrimp are similar to the Cajun bbq shrimp recipe I did last year, but instead of a New Orleans twist…I used Sriracha sauce (along with some other Asian flavors) to make Sriracha sauce bbq shrimp. Just like that recipe, you only need one pan to make this (easy cleanup).

Sririacha sauce bbq shrimp

I used my trusty cast iron skillet when I made these shrimp, but you could use any 12 inch pan. There’s hardly any oil/fat in this recipe, so if your cast iron isn’t well seasoned, you’ll probably want to use a non-stick skillet to make these. You really don’t want to have any of this delicious sauce burn on to your pan. 1 – it sucks having to scrub pans and 2 – this stuff is so good you might just end up licking the last little dribbles of it right out of the pan.

These bbq shrimp take all of 10 minutes to make, so you can have dinner on the table in a hurry. The bbq sauce comes together really quickly and the shrimp cook up almost as fast. This bbq sauce recipe is really good and if you made up a bigger batch, it would go great on chicken too. I think you’re really going to like how the tangerine juice sweetness kind of tempers the spicy kick of the Sriracha sauce.

What are you going to put this Sriracha bbq sauce on?

bbq shrimp

 
Prep time

Cook time

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A sweet and spicy Sriracha sauce bbq shrimp recipe that comes together in 10 minutes, and in one pan.
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 2-4

Ingredients
  • ¼ Cup Low Sodium Soy Sauce
  • ⅓ Cup Tangerine Juice
  • 1 Teaspoon Sesame Oil
  • 2 Tablespoons Palm Sugar
  • 2 Tablespoons Sriracha Sauce
  • 1 Clove Garlic (minced)
  • 1½ Teaspoons Tangerine Zest
  • 1½ Pounds Raw Shrimp (head on or at least shell on)
  • 2 Tangerines (sliced thin)
  • Lime Juice
  • Kosher Salt
  • Chopped Green Onions

Instructions
  1. Add first 7 ingredients to large pan and heat over medium high heat.
  2. Heat, and stir, until the sugar has melted and it begins to boil.
  3. Continue cooking another 2-3 minutes so that the liquid thickens a bit.
  4. Add the shrimp to the hot pan.
  5. Cook, and stir, until shrimp are pink and curled.
  6. Continue to cook until liquid thickens up (about 2-3 more minutes).
  7. Toss in 5 or 6 of the tangerine slices and stir them around so that their juices get added to the pan.
  8. Give a good squirt of lime juice over top of the shrimp and stir to combine.
  9. Taste the sauce add salt, if desired.
  10. Garnish plate with remaining tangerine slices and chopped green onions.
  11. Serve.

Notes
When you add the shrimp, you may think the pan looks a little dry. Don’t panic, the shrimp will add some of their liquid back into the pan. If you really don’t think it’s enough liquid, add 1-2 tablespoons of water to the pan.

 

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8 comments

cindy March 12, 2013 at 3:21 pm

hi, love your recipe posts, i have a question on the sweet and Spicy Sriracha Sauce BBQ Shrimp. in the note part of it recipe you state that, When you add the shrimp, you may think the pan looks a little dry. i thought you are adding the shrimp to the cooked ingredients, how can it look dry. thank you. cindy

Pamela March 12, 2013 at 3:30 pm

Thanks Cindy, glad you like the recipes!

That’s a good question. After reducing the liquid, a bit and adding the shrimp, most of the liquid that was in the pan is now coating the shrimp. So it will look like there’s nothing left in the pan to keep the shrimp from burning. But since there’s a lot of moisture in the shrimp, you’ll soon see liquid again in the pan. It just looks a bit odd when you’re cooking because one minute there’s plenty of liquid in there and the next, the pan looks almost dry. Enjoy the shrimp! :)

Nancy@acommunaltable March 12, 2013 at 9:26 am

I think Ballsy’s cousin lives in my ‘hood – since I don’t have a tangerine tree the pickings are slim but he prefers taunting the cats!!! I honestly wanted to crawl into that skillet – the sauce, the shrimp… all I need is a margarita and I am set!!!

Pamela March 12, 2013 at 9:40 am

Nancy, I think he’s got offspring all over the Southland…he is quite handsome no? These shrimp do taste pretty terrific with an ice cold margarita. ;)

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