Everything is better with Sriracha, right?! This grilled shrimp recipe is no exception and is really easy to whip up for a fast, simple meal. I’ve always loved Charleston-style red rice, it pairs beautifully with seafood, but I wanted to create a whole-grain version, for a healthy recipe makeover. This recipe uses brown rice, but still has that delicious red rice flavor we southerners know and love. This dish is part of a seafood recipe collection created for the Acme Market newsletter, The Weekly Nibble. You can browse the other recipes featured each day this week on the blog. Enjoy. 🙂
Spicy Sriracha Grilled Shrimp With Whole Grain Red Rice
For the shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp Sriracha sauce
- 1 tbsp fresh lemon juice, plus extra for squeezing onto shrimp
- 1 tsp lemon zest
- 1 tsp lemongrass paste
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic salt
- 2 tbsp mayonnaise
For the rice
- 2 onions, finely diced
- 1 (6oz) can tomato paste
- 3 cups water
- 1 1/2 cups whole grain brown rice
- 3 tsp salt
- 2 tsp sugar
- 1 tsp pepper
- 8 tbsp extra virgin olive oil
- First prepare the rice.
- In a large saucepan, heat olive oil over medium heat.
- Add onions and sauté until soft.
- Add all other ingredients, except rice and bring to a full boil, whisking a few times to mix in the tomato paste.
- Add rice, bring to a second boil, then reduce heat to low and cover.
- Keep covered, without peeking, and simmer for 20 minutes, until liquid is all absorbed.
- Now prepare the shrimp.
- Preheat the grill to medium heat.
- Place shrimp on skewers and drizzle with a little olive oil and season with salt and pepper.
- Set aside to make the sauce.
- In a small bowl, whisk together Sriracha, lemon juice, lemon zest, lemongrass paste, 1 tbsp olive oil, garlic salt and mayo until blended.
- Separate the sauce into two small bowls.
- Grill shrimp 2-3 minutes per side, until bright pink, making sure not to overcook and baste with half of the sauce.
- Serve over rice and drizzle skewers with remaining sauce when serving.
by Amee Livingston