Stir-Fried Garlic and Sriracha Shrimp

Head-on shrimp lend a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers.

Portions 4

Difficulté Moyen

Ingrédients

1 tablespoon juice from 1 whole lime
1 tablespoon sriracha sauce
1 teaspoon brown sugar
1 tablespoon canola oil
4 medium cloves garlic , minced (about 4 teaspoons)
1 small shallot , minced (about 2 tablespoons)
1 pound large head-on shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons roughly chopped cilantro

Instructions

1

In a small bowl, whisk together the lime juice, Sriracha, and sugar and set aside.
2

Heat the oil in a large wok over high heat until shimmering. Add the garlic and shallots and stir-fry until the garlic just begins to brown, 30 seconds to 1 minute. Add the shrimp to the wok and cook and toss just until the shrimp begins to turn pink on all sides, 1 to 2 minutes.
3

Swirl the Sriracha mixture into the wok and toss to combine. Season with salt and black pepper. Continue cooking until the shrimp are coated in the sauce and cooked through, 2 to 3 minutes longer. Transfer the shrimp to a platter, garnish with cilantro, and serve immediately.
4

Carbon steel wok