Spicy Shrimp

By • July 26, 2009 72 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&MThe Editors

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, shrimp

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Comments (72) Questions (6)

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29 days ago Jo

I jst made it for dinner wow!!! I cannot believe that i made this omg soooo good i used a cast iron

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about 1 month ago Lynn

Is this gluten free?

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about 1 month ago ZiggyPiecrust

Making these for probably the fiftieth time - this is the most requested dish I make and they are perfection every time. I will warn you that when seared inside in my Lodge cast iron pan - the fumes have been known to clear all guests out of the kitchen. Gotta love a dish that sparks a little danger and fear pre eating.

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about 1 month ago Ofthesleeplessvariety

Very delicious! I did not include any salt in the marinade because of my father's high blood pressure and despite that he still loved it. The dish has a nice spice level, it's a bit more than warm but it does not burn. My younger sister found it a bit too hot, but she cooled off with some coconut rice we made to serve on the side.

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2 months ago Riveroaks

I prepared these for the first time the other night and we all loved them. I split some baby romaine lettuce coated them with olive oil and salt and grilled them the same time I was cooking the shrimp. Put the chopped grilled romaine and cilantro on a platter and then put the shrimp on top. The smokiness of the lettuce and the fresh cilantro added to the hot shrimp.

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8 months ago Nela

Could I make this recipe on a skillet? In the oven?

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11 months ago De Jong Ballard, WA

Delicious with some grilled peaches to balance the heat!

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11 months 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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12 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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12 months ago Mary ann

About how much salt is aggressive?

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about 1 year ago Hannah

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

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3 months ago kasia S.

I have that recipe saved as well but I often make this shrimp with a simple cubed English cucumber, fresh corn and greek yoghurt + salt and pepper and touch of cayenne on the side to cool the palate.

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about 1 year ago Olaniyi

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

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about 1 year 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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about 1 year ago Lucy's Mom

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

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about 1 year 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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almost 2 years 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 2 years 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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about 2 years ago Jennifer Ragde92

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

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about 2 years 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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about 2 years ago Charles Borkowski

Made these yesterday, big hit! Great Recipe!!

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about 2 years 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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about 2 years 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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about 2 years ago Angela Rinaldi

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