I’m a firm believer in the fact that you can make bold flavorful foods with no more than 5 – 10 ingredients. Case in point – this Sriracha and Creole Spiced Shrimp. This recipe is 30 minutes or less from start to finish.
Sriracha and Creole Spiced Shrimp
This is one of those recipes where you should consider the amount of ingredients listed as a guidelines – they suit my tastes – but you can 100% customize it by adding more or less to suit how you like it … I like it spicy!
✢ Sart off by thawing the already cooked shrimp – peeled and deveined, tails on or off – it’s up to you. Run cold water over the shrimp for 5 minutes, and then let it sit in water for another 5 minutes to completely thaw.
✢ Drain the water and add Tony ChaChere Creole Seasoning and Huy Fong Sriracha Hot Chili Sauce. Mix it in good – go ahead, use your hands – no fancy kitchen tools required. How much you use depends on how spicy you want it to be.
✢ Finally, sprinkle parsley all over and let the shrimp sit while you get your pan hot and ready.
✢ Heat a large skillet over medium heat and add the Olive Oil to pan, swirling occasionally to coat the bottom (if you have a favorite brand, let me know in the comments).
✢ When it’s hot, add the shrimp mixture and sauté for 5 minutes tossing, flipping and stirring occasionally. When it’s good and ready – the tails will be red and the shrimp plump and juicy looking, remove from heat and you’re all set to serve and eat.
- 12 oz Peeled, Deveined Shrimp
- 1 Tablespoon Olive Oil
- 1 Tablespoon Tony ChaChere Creole Seasoning
- 1 Tablespoon Huy Fong Sriracha Hot Chili Sauce
- 2 teaspoons Chopped Basil
- Thaw shrimp (if frozen) by sitting in cold water for about 10 minutes.
- Add the Tony ChaChere Creole Seasoning to the shrimp and mix together.
- Add the Sriracha sauce the seasoned shrimp and mix that in as well.
- Sprinkle the parsley all over, mix it in and then let the shrimp sit while you continue prepping.
- Heat a large skillet over medium heat. Add the oil to pan; swirling to coat.
- When the pan is hot (sizzling), add all the shrimp to pan and sauté for 5 minutes or until browned, stirring, tossing and flipping occasionally.
- Remove from pan.
This Sriracha and Creole Spiced Shrimp is the business! Just 5 Ingredients and less than 20 minutes with prep and cook time. I don’t know about you, but I like to have a repertoire of quick and easy recipes that I can whip up quickly for the family.