It’s Monday of a short week!
So….it’s basically Wednesday today!
That is GREAT news.
Also. It was a great weekend. I tried on my wedding dress 10 minutes after hot yoga (and after a shower, calm down), so now it’s fully prepared for how much I sweat. All the time. The dress survived, so…we’re pretty much set for a nice day of stress and sweat together in August.
I’ll wait a minute while you finish being disgusted.
There are 40 days until our wedding, and Jay got back from his SURPRISE BACHELOR PARTY last night! I’ve been waiting to tell you about that FOREVER, and I promise I will soon.
While Jay was away, I made patriotic food. Seriously. Tons of new recipes that look like a flag or something like that. Dorky? Fine. Delicious? YES.
This shrimp in particular is REALLY good. One of the better things I’ve made recently – even a very hungover fiancee couldn’t stop eating them. They’re super flavorful and healthy and SPICY – a fun alternative to “put some Italian dressing on shrimp and grill it next to steak for people who don’t like beef.” Not that there’s anything wrong with that, but this shrimp is SPECIAL – not just an afterthought.
You need shrimp, lemon, hot sauces (go with two kinds – whatever two you like!), and olive oil. I used Louisiana-style hot sauce (Tobasco) and Sriracha. The two combined gave a great tang and garlicky-ness, so DEFINITELY go with these two if you can handle the heat.
For the shrimp, I went with jumbo because they were on sale and are pretty but you can use any size you like! Smaller ones can be cooked inside or skewered for an outside grill, and they’ll cook even faster. Whatever kind of shrimp you use, peel/devein them first, but leave the tails on.
Now, to marinate the shrimp, which you can do ahead of time, but really isn’t necessary. I let these sit for about 30 minutes once I seasoned them and they were GREAT. I used measurements in the printable recipe below, but mainly you just drizzle and sprinkle over however much shrimp you use until there is a nice coating of hot sauce all over everything. Sorry to be vague but….this is foolproof!
Now, for the hot sauces! This part is up to you – how much heat you can handle, etc. I used equal parts of both hot sauces, and I WENT for it. I wanted the hot sauce to form a thick coating around the shrimp.
When you’re ready to cook, you just….cook the shrimp however you like. They’ll take 5 minutes or less, usually, and you can do them in a hot skillet, grill pan, or outdoor grill. I went the outdoor grill route because it was nice outside - skewer your shrimp if you’re using really small ones!
Over medium heat, grill the shrimp for 3 minutes or so on each side until they have nice marks and are opaque all the way through. You want the shrimp to sizzle when you place them on the grill – turn the heat up if they don’t. Let them sit, only turning them once, so that you get nice grill marks on both sides of the shrimp.
These are SPICY, but the tangy lemon and sweet shrimp work really well with the coating. We’re going to add these to our regular “we’re having folks over, what should we make?” rotation, and we hope you will too. The hot sauce coating gets kind of crunchy on the grill, and the shrimp stays nice and juicy.
Shared with Weekend Potluck!
- 1 pound shrimp, peeled, deveined, tails left on
- 1 tablespoon olive oil
- 1 teaspoon Old Bay or other seasoning blend of your choice
- 2 tablespoons Tabasco or other cayenne pepper sauce
- 2 tablespoons Sriracha
- lemon wedges, for serving
- Toss the shrimp with the olive oil, seasoning, and hot sauces. Cook immediately or let sit for 30 minutes or so to marinate.
- To cook, grill or saute in a skillet over medium-high heat, turning only once to get nice grill marks or crust on the shrimp. Cook for 3 - 6 minutes depending on the size of your shrimp until just opaque and cooked through.
- Serve with lemon wedges.
- Use any hot sauce you like for flavor variations, and skewer small shrimp if grilling so they don't fall through the grates.