This 5 Minute Sriracha Shrimp is my rescue meal. I love when things get busy, or I didn’t plan anything for dinner, or I don’t feel like cooking much I can reach in my freezer or pantry and pull together a simple but tasty meal instead of ordering a pizza.
Can you believe it a 5 Minute Sriracha Shrimp Dinner. . . for real!
Shrimp is perfect protein to keep on hand in the freezer. I can be defrosted quickly under cold running water, set in a colander for a little while to drain in the fridge and then patted dry. Or, if you plan ahead of time, defrost in the fridge in a colander until ready to use.
Once defrosted it can be grilled, sautéed, added to a coconut curry, or thai inspired soup, or even cooked and served cold with a salad.
I have been eating a bunch of shrimp scampi lately and really wanted a different flavor and needed to pull from my pantry. So Sriracha Shrimp was born and turn out fantastic! Especially when you keep some fresh stocked in your fridge. Parsley and Cilantro are so cheap and so diverse you never have to worry about them going bad before you use them.
- 1 pound frozen, large, 15-20 count, peeled, tail on, deveined, shrimp
- 2 tablespoons olive oil
- ½ tablespoon Sriracha, or more to taste
- 1 tablespoon butter
- ½ cup cilantro, finely chopped
- Heat olive oil over medium high heat. Add shrimp to pan, flip shrimp until it is pink and cooked through, about 2-3 minutes each side. Shrimp cooks very quickly, usually a minute or two each side. Keep and eye on it, because it will turn rubbery if it is overcooked.
- Once cooked through, take off heat and add Sriracha, butter, and cilantro.
- Feel free to use as much Sriracha as you can tolerate.
- It would be great served with a lime sour cream dipping sauce.
Click Here to find a great slideshow of other wonderful recipe ideas for frozen shrimp, thanks to Bon Appetite!