Spicy Shrimp

By • July 26, 2009 • 65 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.
Jump to Comments (65)

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

Comments (65) Questions (6)

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about 1 month ago De Jong Ballard, WA

Delicious with some grilled peaches to balance the heat!

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about 1 month ago ErinC

This is great for a summer night with chips and guac (the guac cuts the spice of the shrimp nicely)--I used the leftovers as the protein in Vietnamese Rice Noodle Salad (by Food52 contributor MollyandBrandon) and it was perfect! Love it by itself, but it was truly delicious with this summery noodle salad.

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2 months ago Danny

I used these in place of chicken in a cobb salad for dinner recently and it was phenomenal. The heat of the shrimp was buffalo-like and paired really well with the blue cheese, hardboiled egg, avocado, etc. Thanks for sharing such a flavorful and easy recipe. It's a permanent addition to my recipe file.

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3 months ago Mary ann

About how much salt is aggressive?

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4 months ago Hannah

De-lish.
Especially delicious with this: https://food52.com/recipes... , but also amazing on its own.

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4 months ago Olaniyi

Please can you tell me more about Sriracha and where to get one.

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4 months ago Janeths

It's a type of chili sauce. You should be able to find it with the Tabasco and other hot sauces at your grocery.

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4 months ago Lucy's Mom

It's in the Asian foods section of my grocery store.

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4 months ago Manhattan Tart

It's got a rooster on the bottle with a green spout. The exact label reads "Sriracha Hot chili sauce TUONG OT SRIRACHA HUY GONG FOODS, INC." There's some Asian writing on the bottle as well. It looks like catchup or chili sauce. My local Target carries it.

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about 1 year 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!!

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about 1 year 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)

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over 1 year ago Jennifer Ragde92

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

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over 1 year 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.

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over 1 year ago Charles Borkowski

Made these yesterday, big hit! Great Recipe!!

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over 1 year 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.

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over 1 year 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.

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over 1 year ago Angela Rinaldi

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

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over 1 year 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?

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3 months ago AmyRuth

Have you ever tried these with basil instead of cilantro?

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over 1 year 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.

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over 1 year 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!

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over 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."

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over 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!

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over 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.

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over 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.

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almost 2 years 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!

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over 1 year ago FrancineL

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

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almost 2 years ago Miryam Anaya

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

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almost 2 years 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!

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almost 2 years 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!

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about 2 years ago chop chop

Tried the recipe last night and it was a hit.

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about 2 years ago Midge

My husband made this last night without peeling (deveining, yes) the shrimp and it was fantastic. I can't wait to have it again!

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about 2 years ago CarlaCooks

I made this last weekend and it was fantastic! My husband though I was trying to kill him when I put it on the cast iron grill (lots of spicy smoke), but he agreed that it was worth it in the end. I served it with warm bulger and some grilled vegetables, and it made for a perfect, quick, and super delicious weeknight meal. Thanks!

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over 2 years ago Katie

I am making this recipe right now and cannot wait for the shrimp to finish marinating so that I can chow down! I know it's going to be scrumptious!

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over 2 years ago ZiggyPiecrust

Have made this several times now but The Spicy Shrimp stole the show at our Memorial Day Weekend BBQ party yesterday - this recipe just ROCKS!

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over 2 years ago suby

Love this recipe!!! My whole family loves this dish!!!! My grill was broken so I just cooked the shrimps in a pan. And still it turned out extremely delicious and tasty! Love the taste of spicy!!! Totally recommanded! It's an easy dish for beginners like me too! Thanks for this awesome recipe!

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over 2 years ago Incognito

A delicious recipe! Many thanks, Helen!

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over 2 years ago mick-cook

We've made this so many times and it's been a huge hit with everyone we shared them with. Leftover shrimp are delicious thrown into a salad. I usually make kale chips to go with them.

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over 2 years ago chrissyleer

beyond amazing!

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over 2 years ago Records & Grammar

I got this recipe out of the Food52 Cookbook I was gifted during the holidays. Followed the recipe exactly, and it was so delicious we did a little post about it! (www.recordsandgrammar.blogspot...)

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over 2 years ago vivek5

Just made this, and had some fun with the herbs - used a bit of basil and mint that i had on hand with awesome results. Definitely recommend trying different combinations!

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over 3 years ago Sthoppil

I am making this my third time. Delicious. Make sure grill is very hot and get the shrimP to sear. I have also made tacos with the leftover and spread some sriracha and the marinade on the taco. Served with some grillled onions and squeezed with some lime.

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over 3 years ago student epicure

I made this last night -- delicious! Will definitely make it again. The Sriracha packs a serious punch, but in a good way. We didn't have skewers, so we grilled it in a grill pan, which worked great (next time I would finely chop the garlic so that it melts into the sauce).

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over 3 years ago Tony S

I've made this a bunch of times. If you want finger food for a party, it is hard to find a better recipe. I've found that serving a yogurt and cucumber dipping sauce on the side will allow even the people who shy away from spicy food to enjoy the dish.

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over 3 years ago eneilson

This was fantastic!! Massive crowd pleaser, easy, and will definitely do again!

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over 3 years ago Cupcake921

Hi Helen, I must also let you know that this is a favorite recipe of ours as well. I just can't seem to get enough of it. So simple, yet so delicious. We have also used it as a marinade for steak - which was also a hit with our family! Thank you for such a wonderful recipe.

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over 3 years ago checker

Hello Helen. I'm a bit late to the comments party, but I have to say that this is one of my favorite recipes on Food52. In fact, it is good that I am not a jealous type because this is the only thing I have ever made that my non-culinary boyfriend remembers both by name and enough to be able to stop at the store and get shrimp and cilantro when he wants it. Thanks for the great dish!

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over 3 years ago LuvLatte

Can someone give me the Nutrional Info with this recipe, family members and friends are diabetic, so monitor added sugar, salt and fat. The Sriracha and Worcestershire both contain sugar, and sodium, are they both necessary for this recipe to be a success?

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almost 4 years ago thebreukelenlife

I would love to make this for a dinner party with some creamy polenta. I don't have access to a grill though, do you think broiling would work?

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almost 4 years ago cookingintheheights

i just pan sauted 'em recently when i didn't have access to a grill...and served with rice...and they were still a hit

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almost 4 years ago katekirk

we love love love this recipe. My husband cannot get enough of it. I did think it needed 2x more sugar, and I used brown rather than white because that's what I use for anything on the grill. It's so simple and delicious.

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over 4 years ago cookingintheheights

This is a FANTASTIC recipe. And I love the simplicity, too. I've made it several times now and it was a consistently big hit. Thank you!!!

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over 4 years ago ellenl

I sauteed smaller fresh shrimp with the marinade. It resulted in a nice sauce. I served the shrimp and sauce over rice--it was DELICIOUS!

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over 4 years ago lisa schermerhorn

I made this when I had company over Memorial Day weekend. We decided to put the shrimp over mixed greens and make a dinner salad. It was wonderful!!!

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over 4 years ago Chef Ronaldo

Sriracha is a chili sauce used in Thai, Vietnamese, and other Asian cuisine. It's readily available in most supermarkets, either in the sauce/condiment section or the Asian section. It's also available from many online sources if you don't find it locally. It's wonderful-tasting, and definitely worth looking for. It's not sweet like some chili sauces, but mostly features the flavors of red chiles & garlic, with an overall salty edge. It's absolutely pure, too. The maker is Huy Fong Foods in California.

I also love Huy Fong's Sambal Oelek & Chili Garlic products, too.

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almost 5 years ago SaySchwartzAndBeSure

Where do you buy Sriracha?

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almost 5 years ago lacerise

are the shrimp peeled or left in the shell?

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almost 5 years ago lastnightsdinner

I'm still dreaming about these. I wish I had stashed some in my bag for the trip home!

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almost 5 years ago Butternut

Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.

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almost 5 years ago Butternut

Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.

Hp_scands_842919525854

almost 5 years ago Butternut

Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.

Hp_scands_842919525854

almost 5 years ago Butternut

Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.

Hp_scands_842919525854

almost 5 years ago Butternut

Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.

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about 5 years ago Lunadalutti

Seems really great! Here in Brazil, people cook shrimps in the most varied manners - fried in oil and garlic, steamed, or in recipes with african influences, often in very rich sauces. Curious enough, cillantro is a brazilian favorite in most seafood dishes.
I really like the mix of flavors in this marinade, but it's actually a guess: I have no idea of what Sriracha is like (i'll google it, don't worry); not really well known down these parts.
Thanks!

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almost 5 years ago Butternut

Lunadalutti: Hope you found yourself some Sriracha! It really is divine - smooth and rich like ketchup, but a brighter shade of red, garlic-y and nice and spicy. Unlike some other hot sauces, it adds flavor (not just burning heat), and the consistency makes it great either as condiment or ingredient.