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sriracha shrimp on a platter

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!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
marinate 30 minutes
Total Time 50 minutes
Servings 4
Calories 219kcal


  • 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


  • 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


  • 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


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