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5.0 from 3 votes

Pomegranate Sriracha Shrimp

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.