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Spicy Grilled Shrimp

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.
Course Appetizer
Cuisine American, BBQ, Barbecue
Keyword grilled shrimp, spicy grilled shrimp, spicy shrimp, Spicy Sriracha Grilled Shrimp
Prep Time 10 minutes
Cook Time 6 minutes
Skewer Soaking 1 hour
Total Time 16 minutes
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


  • Wood Skewers (or metal)


  • 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.