Spicy Grilled Shrimp Recipe With Sriracha
Spicy Sriracha Grilled Shrimp is the perfect party appetizer. The mild spiciness is tamed with a refreshing glass of Prosecco Superiore.
Prep Time10 minutes mins
Cook Time6 minutes mins
Skewer Soaking1 hour hr
Total Time16 minutes mins
Course: Appetizer
Cuisine: American, BBQ, Barbecue
Keyword: grilled shrimp, spicy grilled shrimp, spicy shrimp, Spicy Sriracha Grilled Shrimp
Servings: 8 -10 appetizer servings
- 1 pound of shrimp, peeled and deveined (26-30 count)
For The Spicy Sriracha Marinade:
- ¼ cup extra virgin olive oil
- ½ cup orange juice
- 1 lime, juiced
- 3 tablespoons Sriracha
- 2 garlic cloves, diced
- 2 tablespoons shallots, diced
- ½ teaspoon kosher salt
Creamy Dipping Sauce:
- 1 cup Crème fraiche (sour cream works too)
- 1 tablespoon Sriracha (or favorite spicy hot sauce)
- ½ lime, juiced
- ½ teaspoon salt
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.
For the Creamy Dipping Sauce
Calories: 174kcal | Carbohydrates: 8g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 815mg | Potassium: 152mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 2mg