Spicy Sriracha Shrimp

Spicy Sriracha Shrimp is definitely something that sounds right up our alley. But this one actually started looking for a Lenten Friday meal besides pizza. Our house is divided when it comes to love of food from the sea. And while I really do enjoy my homemade cauliflower crust, I want to try new options too.

Plan A was actually going to be a gluten free fish fry, but I wasn’t able to get the ingredients I needed as easily as I had hoped – mainly the gluten free pierogies. I know, fish fry doesn’t seem quite as fresh and healthy as most of my meals. One thing I will always advocate for is the importance of balance. So plan B, shrimp.

This was one of my favorite types of cooking experience – disappear into the kitchen and concoct something tasty out of whatever I have. Ok, maybe not technically disappear, we have an open floor plan. But I can find sanctuary in my kitchen retreat while I play. This is such an enjoyable way to spend time, creating fresh and delicious meals. Very relaxing and calming, Topped only by getting to sit and enjoy with my husband.

The shrimp definitely does pack a bit of a kick, but you can of course lessen the amount of sriracha or go for a different recipe altogether. The flavorful spice is part of the glory on this one.

Alternatively, use the shrimp as an appetizer. I would recommend draining the extra sauce for this but a nice change from a simple shrimp cocktail (not that there’s anything wrong with shrimp cocktail) that will surely impress anyone who can handle a little heat.

This was a perfect meal as we start to get into grilling season too. May have to throw these bad boys on some skewers next time!

Ingredients:
For Shrimp:
– Shrimp (1/2 lb)
– Sriracha (3 TBSP)
– Worcestershire (3 TBSP)
– Ghee (2 TBSP)
– Garlic Powder (1/2 tsp)
– Onion Powder (1/2 tsp)
– Chili Powder (1/4 tsp)
– Oregano (1/4 tsp)
– Paprika (1/4 tsp)
– Lime Juice (1 lime)
– Olive Oil
– Salt and Pepper to taste

Additional Ingredients:
– Sweet potato (1 potato)
– Asparagus (1 bundle)
– Cauliflower Rice (1 bag)

Kitchen Items You’ll Need:
– Bowl
– Sauce Pan
– Skillet
– Knife
– Cutting Board
– Air Fryer

Cooking Instructions:               
1. In small sauce pan over medium heat, add all ingredients except shrimp. Heat and stir until well mixed and starts to boil. Turn off heat and let sit for 2-3 minutes.
2. Pour marinade over shrimp and cover with plastic wrap. Place in refrigerator for 1 hour.
3. Wash and chop asparagus. Heat oil in skillet and cook asparagus over medium-high heat until soft.
4. Wash and chop sweet potato. Lightly coat with olive oil and cook in AirFryer at 400 for 15 minutes.
5. Bake shrimp at 400 for 8-10 minutes
6. When asparagus is soft, add cauliflower rice and continue cooking until warm throughout. When sweet potatoes are done, add them to the skillet and mix.
7. Serve rice mixture topped with shrimp. Enjoy!