Spicy Shrimp

By • July 26, 2009 • 55 Comments

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Author Notes: This is dead simple, and totally delicious. I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear... I like them good and spicy, but you can adjust the amount of Sriracha as you'd like. - HelenHelen

Food52 Review: We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. Helen combined the hot sauce with a few everyday ingredients -- olive oil, Worcestershire sauce, sugar and cilantro -- to create a sublime marinade for shrimp. The oil and sugar give the marinade some viscosity so it doesn't just season the shrimp but clings to it. But it's the sugar that makes this dish -- on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha. Buy some beer or Tequila. - A&MA&M

Serves a bunch of shrimp

  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire Sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined
  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

Tags: Appetizers, Asian, can be made ahead, entertaining, quick

Comments (55) Questions (4)


9 months ago rpacheco

I've made these twice-- once for a potluck and once for the 4th of July. Both times, they were gone as soon as I scraped them off the skewers!! They are that delicious, but heads up: you might need to hide some if you want a chance to taste them for yourself. This recipe is definitely a keeper!!


10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On the menu for the Fourth, for the spicy-food eaters in my house. They will love this! ;o)


10 months ago Jennifer Ragde92

This recipe is easy and fabulous! Love it! One of our new favorites.


11 months ago Janeths

These are delicious! We had some huge shrimp that are great on the grill and this marinade was perfect. I didn't marinate it more than 15 minutes because it was a weeknight dinner but they still had a ton of flavour.


11 months ago Charles Borkowski

Made these yesterday, big hit! Great Recipe!!


11 months ago Lucy's Mom

These were a HUGE hit at my weekend cookout! My husband thought I was insane when he saw how much sriracha I was using (I doubled the recipe). Yes, they are spicy, but not blow-your-head-off hot. And yes, they were devoured by everyone, even those who kept saying "wow these are hot"! That's a keeper recipe.


11 months ago Manhattan Tart

My husband and daughter are cilantro-averse so I just eliminated it. We marinated 'em for about 90 minutes and my husband brushed the shrimp while on the grill w/ additional marinade, making them pretty kicky. My daughter (17) ate them but didn't love the spice. My husband & I did -- and thought leftovers would be fabulous in a hangover omelette! Next time, I'll marinate some in more oil and less sriracha for those who prefer less spice. A cooling, mayo-based salad on the side would help, too.


11 months ago Angela Rinaldi

How you make this less spicy for those who can't take the heat?


11 months ago Pimms1967

What's a good side dipping sauce one could make to cut the heat for those that can't eat really spicy, but still want to keep original recipe intact? I know several people who don't like cilantro, can I substitute flat-leaf parsley?


11 months ago shu-jin_rankin

This is a fantastic recipe!! I made it as an app for a dinner party and it was a big hit. Thank you Helen.


12 months ago dancerslikefood

A great recipe - thanks for sharing! It's a refreshing change from the typical lemon/butter/herb shrimp marinade and it has a nice complement of flavors. I only marinated them for 1.5 hours, but they had plenty of flavor and a good amount of spiciness! Easy, fast, and delicious on the grill!


about 1 year ago Pam A

broiled them without skewers -- about 2 minutes each side. worked beautifully. my husband said "this is now our shrimp dish, exactly like this."


about 1 year ago DinnerClubRVA

these were so, so good! every time I make them I get so many compliments. And they are one of the most popular recipes on my blog! (thedinnerclubrva.blogspot.com) thank you so much for the recipe!


about 1 year ago denise&food

This is very tasty but very hot. I took it out of the marinate and sauteed it. I actually liked it better the next day on a salad. It helped to have a dipping sauce to cool down he heat.


about 1 year ago chef lew

I made this recently and it was delicious, quick to put together, and flavorful. I added some oregano and served with mashed potatoes.


over 1 year ago NancyJ

Another way to do this, especially when you don't feel like the grill, or have langoustines instead of shrimp....follow the recipe. Sauté the shrimp in the marinade. Remove the shrimp. Cook down the marinade. Add cream or half and half. Reduce until its as thick as you like. Serve over pasta. A very adaptable recipe, thank you!


about 1 year ago FrancineL

Love this idea! Next time I will make it that way.


over 1 year ago Miryam Anaya

Love them!!!, I already cook them twice...


over 1 year ago Musebe

Didn't have Sriracha on hand so I ended up substituting with 1 tbs of chamorro doni (super spicy) and it turned out delicious! Thank you for sharing!


over 1 year ago Musebe

Didn't have Sriracha on hand so I ended up substituting with 1 tbs of chamorro doni (super spicy) and it turned out delicious! Thank you for sharing!


over 1 year ago chop chop

Tried the recipe last night and it was a hit.