Spicy Sriracha Shrimp

Spicy Sriracha Grilled Shrimp With Whole Grain Red Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 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


  1. First prepare the rice.
  2. In a large saucepan, heat olive oil over medium heat.
  3. Add onions and sauté until soft.
  4. Add all other ingredients, except rice and bring to a full boil, whisking a few times to mix in the tomato paste.
  5. Add rice, bring to a second boil, then reduce heat to low and cover.
  6. Keep covered, without peeking, and simmer for 20 minutes, until liquid is all absorbed.
  7. Now prepare the shrimp.
  8. Preheat the grill to medium heat.
  9. Place shrimp on skewers and drizzle with a little olive oil and season with salt and pepper.
  10. Set aside to make the sauce.
  11. In a small bowl, whisk together Sriracha, lemon juice, lemon zest, lemongrass paste, 1 tbsp olive oil, garlic salt and mayo until blended.
  12. Separate the sauce into two small bowls.
  13. Grill shrimp 2-3 minutes per side, until bright pink, making sure not to overcook and baste with half of the sauce.
  14. Serve over rice and drizzle skewers with remaining sauce when serving.