This Pomegranate Sriracha Shrimp is a lightning fast weeknight meal packed with flavor! It's tangy, spicy, and sweet, a true Vietnamese flavor bomb.
Shrimp is one of my favorite kinds of shellfish to cook and eat. Although it requires a bit of time to clean (shelling and deveining), the payoff is worth it especially considering how fast it cooks!
I typically only purchase wild Gulf shrimp, so I know where it's coming from. I'm a bit skeptical about eating shrimp from overseas (they're bottom-feeders after all), but use your judgement, and buy the best shrimp you can afford.
You can sometimes get EZ peel shrimp, which is already deveined, but I prefer to devein and shell the shrimp myself. I've read that the flavor is usually better this way, and I sometimes save the shells to make shrimp stock.
This pomegranate sriracha shrimp is as easy as it gets. It's a spicy, tangy, and sweet derivation of a south Vietnamese classic. This recipe features some of my most beloved ingredients: pomegranate molasses, sriracha, and garlic!
Combine those magic ingredients with water and brown sugar, and your flavoring sauce is ready. A few minutes later, the shrimp is cooked and cloaked in the resulting sticky sauce. This amazing sauce further enhances the plain white rice this easy shrimp is served over.
If you're looking for an easy and quick shrimp recipe that doesn't skimp of flavor, seriously look no further than this Pomegranate Sriracha Shrimp. T
his is one of the easiest recipes I think I've ever shared on Mission Food Adventure! It's incredible what a few really wonderful ingredients like pomegranate molasses and spicy sriracha can do to a simple canvas of plump shrimp.
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Pomegranate Sriracha Shrimp
- 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
- 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.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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