Pomegranate Sriracha Shrimp

Name: Pomegranate Sriracha Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 teaspoons Sriracha; 2 tablespoons pomegranate molasses; 2 tablespoons fish sauce; 3 ½ tablespoons water; 1 ½ teaspoons to 1 ½ tablespoons packed light or dark brown sugar; 1 teaspoon cornstarch; 2 tablespoons canola or other neutral oil; 1 shallot; 2 garlic cloves; 1 ½ pounds Extra-large or Jumbo shrimp; 3 or 4 sprigs fresh cilantro

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4 servings
Calories
182 kcal
Course
Main Course
Cuisine
Vietnamese

Pomegranate Sriracha Shrimp

Megan Mendez

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This Pomegranate Sriracha Shrimp is a lightning fast weeknight meal packed with flavor! It's tangy, spicy, and sweet, a true Vietnamese flavor bomb.

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Ingredients

Servings

2 teaspoons Sriracha plus more as needed
2 tablespoons pomegranate molasses
2 tablespoons fish sauce
3 ½ tablespoons water
1 ½ teaspoons to 1 ½ tablespoons packed light or dark brown sugar
1 teaspoon cornstarch
2 tablespoons canola or other neutral oil
1 shallot finely chopped
2 garlic cloves finely chopped
1 ½ pounds Extra-large or Jumbo shrimp (21/25 or 16/20 count), peeled and deveined
3 or 4 sprigs fresh cilantro

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Instructions

In a small bowl, combine the sriracha, pomegranate molasses, fish sauce, and 3 tablespoons of the water. Taste and add the brown sugar, starting with 1 ½ teaspoons, to create a tart sweetness; the amount you need depends on the tartness of the pomegranate molasses and your palate. For extra heat, add more sriracha, ½ teaspoon at a time. Aim for a tangy, savory, spicy finish. Set the sauce aside. In a small bowl or cup, stir the cornstarch with the remaining 1 ½ teaspoons water, then set the slurry aside.
In a large skillet over high heat, warm the canola oil until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, until fragrant. Add the shrimp and stir-fry for about 1 minute, until most of them have turned pinkish orange and are slightly curled.
Give the sauce a stir, then add to the pan, stirring to combine. Let the sauce come to a vigorous boil, stirring occasionally to keep things moving. When the shrimp are cooked through, about 2 minutes, give the cornstarch slurry a stir and add to the pan. Cook, stirring, to slightly thicken the sauce and coat the shrimp.
Transfer the shrimp to a deep plate or shallow bowl and garnish with the cilantro. Serve immediately with rice for soaking up the sauce.

Notes

To feature tamarind instead of pomegranate, substitute tamarind liquid, concentrate, or paste for the pomegranate molasses.
Adapted from Vietnamese Food Any Day

Nutrition Information

Show Details

Calories 182kcal (9%) Carbohydrates 9g (3%) Protein 19g (38%) Fat 15g (23%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 356mg (15%) Potassium 3mg (0%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 182 kcal

% Daily Value*

Calories	182kcal	9%
Carbohydrates	9g	3%
Protein	19g	38%
Fat	15g	23%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Sodium	356mg	15%
Potassium	3mg	0%
Sugar	3g	6%