Photo source: Serious Eats
"This is an incredibly quick-cooking bar snack for the times you want to start eating and drinking rather than spending much time in the kitchen prepping and cooking. Shrimp, as is, cook plenty fast, but when thrown into a blazing hot wok, they're ready to eat in hardly any time at all.
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and Sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
Although this recipe calls for head-on shrimp, peeled and deveined shrimp will work just as well too." Comment from Serious Eats
Peeled and deveined shrimp works well for me! Other than the head-on shrimp, this recipe sounds delicious.
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