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grilled shrimp on skewers over red rice drizzled with Sriracha sauce
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Grilled Sriracha Shrimp With Southern Red Rice

Flavorful grilled shrimp basted in a lemon garlic Sriracha sauce served over a bed of Charleston-style red rice. Delicious and healthy southern eats!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 488kcal
Author Amee

Ingredients

  • For the rice:
  • 4 slices bacon chopped
  • 1 onion finely diced
  • 1 cup long-grain white rice
  • 1 cup crushed tomatoes in the can, undrained
  • 1 tablespoon tomato paste
  • ¾ cup water
  • ½ teaspoon creole seasoning I use Zatarain's creole seasoning
  • For the shrimp:
  • 1 lb shrimp peeled and deveined
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon fresh lemon juice plus extra for squeezing onto shrimp
  • 1 teaspoon lemon zest
  • 1 teaspoon lemongrass paste
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon garlic salt
  • 2 tablespoon mayonnaise

Instructions

  • First prepare the rice.
  • In the same pot in which you're going to prepare the rice, cook the chopped bacon over medium heat until browned and crisp, about 8-10 minutes.
  • Remove the cooked bacon to a paper towel-lined plate, and add the diced onion to the pot and sauté until soft, about 3-4 minutes.
  • Add the rice and stir, coating the rice with the bacon drippings.
  • Stir in the crushed tomatoes, tomato paste, water, and creole seasoning. Bring to a boil, then reduce heat to low and cover.
  • Simmer for 17-20 minutes, until liquid is all absorbed.
  • While rice simmers, 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 tablespoon 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.

Nutrition

Calories: 488kcal | Carbohydrates: 46g | Protein: 31g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 1419mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 314IU | Vitamin C: 18mg | Calcium: 211mg | Iron: 4mg