This dish was only made so that I could try a new creamy and (oh, so) delicious sauce.
Is that wrong?
If so, I don't want to ever be right....
I just threw the marinade for the shrimp together at the last minute. It was the sauce, the sauce I just couldn't wait to dive into. I believe it would be wonderful with chicken too, so don't worry if you aren't into seafood, you can still enjoy this sauce.
Heck, you all know me well enough - you could eat this sauce by itself - I would NEVER judge! (although I might ask for a spoon!!)
Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Sauce recipe adapted from Cooking.com
- Serves 2 -
3/4 lb large or extra large shrimp, peeled and deveined
1 Tablespoon Sriracha
1 teaspoon lime juice
salt and pepper
1/4 cup sour cream
2 teaspoons hoisin
2 teaspoons Sriracha
1/2 teaspoon lime juice
Place the shrimp in a large bowl. Add the sriracha and lime juice, toss to combine. Season with salt and pepper. Cover and let marinate in the refrigerator for 1 hour.
Meanwhile, in a small bowl, combine the sour cream, hoisin, sriracha, and lime juice until well blended. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Oil a grill tray (I used large shrimp and they were a bit too small for my skewers - if you don't have that problem, by all means, use skewers... just remember to soak them in water for 30 minutes if you are using wooded ones). Place the shrimp on the grill tray and grill for 5 minutes or until shrimp is pink and cooked through. I turned mine at least once while on the tray. Remove from grill. Serve over rice with veggies and top with creamy, cooling Asian sauce. Enjoy!
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