Sriracha Shrimp
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!
Servings 4
Calories 219kcal
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
Nutrition
Calories: 219kcal | Carbohydrates: 15g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1187mg | Potassium: 168mg | Fiber: 1g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 17mg | Calcium: 175mg | Iron: 3mg