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.
Servings: 8 -10 appetizer servings
Ingredients
- 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 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
Tools/Equipment:
- Wood Skewers (or metal)
Instructions
- 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
- Combine all ingredients and serve in a small bowl.
Video
Nutrition
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