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. 🙂
- 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.