Sriracha Hot Chili Sauce is the main flavor in this Sriracha soy shrimp recipe. If you've never had the chili sauce before, it's hot (hot pepper kind of hot) and garlicky, and a bright fire engine red.
To get the marinade flavors deep into the shrimp, I marinate them at least 4 hours, and sometimes overnight. And trust me, there's a lot of flavor to be had!
This recipe makes enough marinade for 1 pound of whole de-veined shrimp.
Combine all ingredients, excluding the oil for now. Mix well, making sure the brown sugar is completely dissolved. Whisk in the oil, to emulsify the marinade.
Cover the shrimp with the marinade, and soak for at the very least 2 hours, up to overnight. Remove, drain and grill the shrimp over medium high heat for 2 minutes on the first side, then an additional 1 to 2 minutes on the other, or until just done.