Spice up your seafood from our friends at Whole Foods


  • 1/8 cup Sriracha chili sauce
  • 1/8 cup extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 3 Knoblauchzehen, crushed
  • 1 handful cilantro, roughly chopped, plus mehr zum Garnieren
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 zu 20 count), deveined


Mix together the Sriracha, olive oil, Worcestershire sauce, Knoblauch, cilantro and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in the fridge for 2 zu 4 Stunden, or longer.

Heat a grill. Skewer the shrimp (4 zu 6 shrimp per skewer) and grill until pink and delicious, 2 zu 3 Minuten pro Seite. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp. Watch them disappear.


Pro Portion: Portionsgröße: 3 large shrimp, 170 Kalorien (40 aus Fett), 4.5g Fett insgesamt, 1g gesättigte Fettsäuren, 270mg Cholesterin, 610mg Natrium, 2g Kohlenhydrate (0g Ballaststoffe, 1g Zucker), 29g Eiweiß