Firecracker Shrimp

Chef: The Pioneer Woman


  • 1 pound large 16 to 20 shrimp (peeled and deveined)
  • 2 tablespoons hot chili sauce (Sriracha is the best!)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 4 to 5 pressed garlic cloves


After rinsing shrimp, peel and devein. Mix Sriacha, olive oil salt, sugar, and pressed garlic in a small bowl. Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp (4-5 per skewer). Heat up a grill pan and prep with drizzled olive oil. When the pan is sizzling hot, lay on the skewers. Grill until opaque and brown with black bits on one side and flip them after about 2 1/2 minutes.