You know what are really good? Shrimp. Prawns. Langoustines! Know what else is really delicious? Sriracha. Lots of it. I like to use so much Sriracha on my pizza, popcorn, eggs, pasta, or (in this case) shrimp, that it turns a nice bright, peppery, red.
We wanted to find the easiest possible way to get these two ingredients together in an immediate kind of way. Enter the ever-faithful cedar wraps.
Cedar wraps, which are also called cedar papers, are thin sheets of cedar veneer that add smoky, cedar flavor when used on the outdoor barbeque, or cedar flavor when used in the oven.
Cook Time: 20 minutes
Chef's Tip: It’s important to leave the shells on the shrimp or prawns when you grill them. They keep the shrimp from drying and seal in the flavor of the Sriracha sauce.
- 1lb (about 15) Jumbo Prawns. Shell-on, thawed
- 5 Cedar wraps/cedar papers
- 2 Tablespoons of olive oil
- 6 Tablespoons Sriracha
- 2 cloves minced garlic
- 1 bunch fresh Thai Basil
- 1 lime
- Soak the cedar wraps/cedar papers in water (or beer) for 5-10 minuets.
- Preheat the grill to 400ºF.
- Mix olive oil with Sriracha until it has an even consistency. Add garlic.
- Toss shrimp in the garlic, Sriracha and oil sauce.
- Add three or four shrimp and some Thai Basil to each cedar wrap.
- Rolling with the grain of the cedar wrap; wrap the shrimp and tie with butcher’s twine.
- Add cedar wraps to the grill. Grill full cedar wraps for 7-10 minutes, or until shrimp are pink and cooked through.
- Serve in the wraps with a squeeze of lime. Enjoy.
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