Spicy Grilled Shrimp with Sriracha is the perfect party appetizer. The mild spiciness is tamed with a refreshing glass of Prosecco. Find out why this pairing works, and why you should serve it at your next dinner party or backyard BBQ.
Whether you’re looking for a fantastic holiday appetizer or snack for your next outdoor BBQ, these spicy grilled shrimp can be elevated for the fanciest dinner party, or most casual neighborhood gathering. Don’t let the sriracha in the title scare you. It has the perfect amount of heat (not overwhelming at all!). And it’s a perfect pairing for some bubbly to help cool your palate after each bite.
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Spicy Sriracha Grilled Shrimp
Shrimp is one of the seafood dishes we grill the most around here (next to salmon). It’s great as an appetizer or used in tacos or pasta.
Shrimp has a natural sweetness to it, making it great with a touch of heat to balance it out. But we like to go big with our flavors when it comes to shrimp.
This recipe calls for a spicy marinade. But don’t worry, it’s not over the top. There’s lots of balancing flavors. We’ve got some sweet and citrus from the orange juice to balance out the spiciness of the sriracha. If sriracha isn’t your thing you can substitute your favorite hot sauce (but we don’t recommend leaving it out entirely, as it’s balanced out by sweeter elements.
After the marinade we’re going to give it a coating in our ultimate dry rub (which has a balance of umami and sweet flavors).
Everything is in balance here. And it’s going to be ridiculous with a glass of refreshing and slightly sweet Prosecco.
Spicy Shrimp Marinade
Place all of the marinade ingredients in a large bowl or gallon size food bag, add the shrimp, mix together, and place in the refrigerator for a half hour (no more than 1 hour, as the acid from citrus can “cook” shrimp if left too long).
Don’t have sriracha? Use your favorite hot sauce, or be brave and add a tablespoon of chipotle in adobo sauce!
The Dry Rub
After the marinade time, remove the shrimp from the marinade (and discard the liquid). Skewer the shrimp onto pre-soaked wood skewers (or metal skewers; no need to soak metal ones). Then coat with the dry rub. This is going to give your shrimp even more flavor as the marinade caramelizes while grilling hot and fast. We use our Ultimate Dry Rub for this recipe (but feel free to use whatever you typically use for seafood or chicken).
How to Grill Spicy Shrimp
Set up your grill for direct heat and place your shrimp over direct heat for up to 3 minutes per side. The ideal internal temperature for shrimp is 120 degrees Fahrenheit using a good instant read thermometer like the Thermoworks Thermapen One. If the shrimp constricts, that is the sign they are overcooked and can get rubbery.
- Soak Wood Skewers: For at least 1 hour in water prior to grilling. If using metal skewers this step isn’t necessary.
- Marinate Shrimp: Combine all ingredients in a bowl or plastic bag. Add shrimp to marinade and then refrigerate for 30 minutes, no more than an hour. (The acid from citrus can “cook” shrimp if left too long).
- Preheat Grill: Set it up for direct grilling.
- Season Shrimp: Remove shrimp from marinade and discard marinade. Skewer the shrimp (we like four shrimp to a skewer) and then apply dry rub to both sides of the shrimp.
- Grill Shrimp: Place shrimp over direct heat for up to 3 minutes per side. The ideal internal temperature for shrimp is 120 degrees F. If the shrimp constrict, that is the sign they are overcooked and can get rubbery.
- Remove from heat and serve with our creamy dipping sauce.
Serve to guests on the skewers, or remove from the skewer and serve as a finger food. Serve with the creamy dipping sauce to balance any heat.
Wine Pairing for Spicy Grilled Shrimp
I love a “Dry” style of Prosecco for this because it has just enough sweetness and fruity flavors to balance out that hint of heat from the shrimp, while creating great balance. The fruitiness compliments the grilled shrimp, while bringing out some of that natural sweetness from the meat. The wine also acts as a fantastic palate cleanser between bites. Alternatively you can pair with a semi-dry Riesling.
The idea is to create balance between the spicy flavors, the umami, and the sweet finished with the creamy coolness of the dipping sauce. The semi-sweet wine will bring everything together for an epic finale!
This is going to be a hit at your next party!
More Grilled Shrimp Recipes
- Cilantro Lime Shrimp
- Shrimp with Garlic Wine Butter Sauce
- Grilled Shrimp with Chimichurri
- Shrimp Tacos with Lime Crema
- Grilled Shrimp Cocktail
Nina Javez says
I had this wine once paired with a creamy soup and it was wonderful
Bella Marin says
This is a wonderful pairing. The smoky notes from the shrimp will pair wonderfully with the chosen wine
Sean Martin says
Thank you and we agree!
Bella Marin says
Superior pairing! Thanks for sharing
Ashley Hoober says
This prosecco would also go well with smoked vegetables. Also the shrimp of course haha
Catherine @ To & Fro Fam says
I love that you paired this dish with prosecco! I am a giant fan of bubbly but struggle to actually drink it with food or at dinner. Well, what I mean is that I struggle to pair it well. If I’m being honest I’ll drink prosecco with anything. 😉
Lindsay Cotter says
This is the perfect appetizer for any special occasion! Definitely a party hit!
Toni says
It looks and sounds really good! I will definitely try this for our holiday parties!
Alyssa Brantley says
Yes!! These look so delicious! They’re perfect as a holiday party appetizer!
Liren | Kitchen Confidante says
These skewers are the perfect pairing for prosecco!