Spicy Sriracha Grilled Shrimp
Spicy Sriracha Grilled Shrimp is the perfect party appetizer. The mild spiciness is tamed with a refreshing glass of Prosecco Superiore.
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
For the rub:
- ½ cup of the Ultimate Dry Rub, or your favorite dry rub for seafood or poultry
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 hours in water prior to grilling (good to do the night before in a plastic bag). If using metal skewers this step isn’t necessary.
Prepare marinade by combining 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).
Set grill for direct grilling.
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.
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 your favorite dipping sauce.
For the Creamy Dipping Sauce, combine all ingredients and serve in a ramekin.