Is there anything better than spicy shrimp on the grill? We don’t think so! Especially when there’s only 6 ingredients needed and it takes only minutes to prepare!
Sriracha Shrimp is a spicy and flavorful dish that makes a perfect dinner, appetizer for a party, or a quick high-protein snack.
Shrimp are not only flavorful, they’re packed with nutrients that other protein sources are lacking. They’re low in calories and carbs which makes them a smart choice if you’re watching your weight.
Shrimp also contain lots of selenium. Recent studies are beginning to show that the nutrient can help prevent certain types of cancers.
Shrimp are nutritious any way you cook them. However, they are delicious when grilled. Grilling shrimp makes them ideal for adding a sauce like this sriracha.
Ingredients You’ll Need To Make Sriracha Shrimp…
- shrimp
- sriracha sauce
- butter (dairy free)
- honey
- tamari
- fresh lime
Huy Fong lists their Sriracha sauce as gluten free.
I like Miyoko’s dairy free butter, but you can use regular butter if desired.
Tamari is a gluten free form of soy sauce and can be found at most supermarkets.
How To Make Sriracha Shrimp…
- Thaw shrimp if frozen and pat dry
- Mix together 2 tablespoons sriracha, melted butter, honey and soy sauce
Add shrimp to mixture and cover and let marinate in fridge for 30 minutes - Remove and skewer shrimp with a soaked toothpick if desired for easier handling (discard remaining marinade)Preheat grill to 400 degrees
- Add shrimp and cook for 3-4 minutes on each side until cooked through
- Brush with remaining sriracha and squeeze with fresh lime
- Serve with diced green onion or cilantro if desired
Pro Tips:
Larger shrimp are easier to cook on the grill without overcooking them.
Using a toothpick can help hold shrimp together for easier cooking, but it’s not required that you do so.
You can cook your shrimp on a grill pan, if desired, to keep shrimp from sliding through the grates.
Make your grilled shrimp as spicy as you want! Increase or decrease the amount of sriracha to adjust the spice level.
Serve Sriracha Shrimp with a side of apple slaw or pineapple salsa to cool it off.
Finish off this amazing dinner with some blueberry crumble for dessert.
Sriracha Shrimp
Ingredients
- 1 pound shrimp peeled and deveined
- 3 tablespoons sriracha sauce
- 2 tablespoons melted butter dairy free, cooled
- 2 tablespoons honey
- 2 tablespoons tamari
- 1 fresh lime
Instructions
- Thaw shrimp if frozen and pat dry
- Mix together 2 tablespoons sriracha, melted butter, honey and soy sauce
- Add shrimp to mixture and cover and let marinate in fridge for 30 minutes
- Remove and skewer shrimp with a soaked toothpick if desired for easier handling (discard remaining marinade)
- Preheat grill to 400 degrees
- Add shrimp and cook for 3-4 minutes on each side until cooked through
- Brush with remaining sriracha and squeeze with fresh lime
- Serve with diced green onion or cilantro if desired
Notes
-
Huy Fong lists their Sriracha sauce as gluten free
-
I like Miyoko’s dairy free butter but you can use regular butter if desired
-
Tamari is a gluten free form of soy sauce and can be found at most supermarkets
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