Sriracha Shrimp Recipes

SRIRACHA SHRIMP

Steps:

• Mix sriracha sauce, oyster sauce, teriyaki sauce, five-spice powder, hot sauce, and Sichuan peppercorns in a small bowl and reserve.
• Heat oil in a medium pan over medium heat. Add shrimp and cook until mostly pink on the outside, about 3 minutes. Add the sauce and stir to coat shrimp. Cook until sauce is thick and sticky, 2 to 3 minutes more.

SRIRACHA SHRIMP SKEWERS

Steps:

• In a small bowl combine Sriracha, honey, lime juice, garlic, and cilantro.
• Prepare the grill for direct cooking over medium-high heat.
• Thread shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before grilling. Brush shrimp all over with Sriarcha mixture and season to taste with salt and pepper. Grill the shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center.

SRIRACHA SHRIMP

Steps:

• Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
• Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
• Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they'll be perfectly cooked in a matter of minutes.
• Add Sriracha (start with a little and add more to taste based on spice preference) and toss shrimp to coat. Enjoy hot!

AIR FRYER SRIRACHA-HONEY SHRIMP

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated.
• Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.

SRIRACHA SHRIMP

Steps:

• Over medium high heat, pan-fry the shrimp until golden brown. Remove and drain on paper towels. Leave 1 tablespoon oil, removing the excess
• In the same pan, saute garlic, ginger and Sriracha sauce until aromatic
• Add the shrimp and the rest of the ingredients: thin soy sauce, sugar, rice vinegar, water and pepper stirring constantly
• Toss in green onions and stir-fry for 2 minutes, tossing continuously
• Dish and serve hot

SRIRACHA SHRIMP

Steps:

• Thaw shrimp under running water if necessary.
• In a medium bowl, mix together srirach sauce, honey, garlic, soy sauce and vinegar.
• Add shrimp and half of the marinade into a zip-lock bag or container to marinate.
• In a large skillet over medium-high heat, add oil. Once hot add shrimp (discard the marinade) in a single layer and add the rest of the sauce.
• Stir fry 3-4 minutes until pink and opaque (flip half way, about 2 minutes each side).
• Transfer shrimp to a serving plate.
• Thicken the sauce and remove from heat. Add the shrimp back and coat thoroughly.
• Garnish with green onion. Enjoy!

SRIRACHA SHRIMP

Steps:

• Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

CRISPY HONEY SRIRACHA SHRIMP STIR FRY RECIPE

Steps:

• Gently pat dry the cleaned shrimp.
• In a small bowl, stir together salt, pepper and flour. Add shrimp and toss to coat.
• In a medium skillet, heat 1 1/2 Tbsp coconut oil. Once hot, cook shrimp for 2 to 3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain.
• In a medium bowl, whisk together ingredients for sauce.
• Heat 1/2 Tbsp coconut oil in a wok or large skillet. Stir fry vegetables once the pan is hot. After 2 minutes, add in sauce. Cook until the sauce is reduced and thickened, approximately 3 to 4 minutes.
• Add in shrimp and cook briefly to coat shrimp in sauce. Once shrimp is warmed through, remove from heat.
• Serve over cooked rice.

SRIRACHA SHRIMP-ENDIVE APPETIZERS

Steps:

• Reserve 1 Tbsp. green onion tops for later use. Combine remaining onions with shrimp, dressing and Sriracha sauce.
• Spoon onto endive leaves.
• Sprinkle with reserved onions.

SRIRACHA LIME SHRIMP

Steps:

• Heat up a cast-iron pan over medium high heat and stir in the olive oil and butter, letting it melt together.
• Add the shrimp. Avoiding moving the shrimp too much - let the shrimp sear on one side before flipping them over and letting the other side sear.
• Add in the Sriracha, lime juice, and salt. Stir the shrimp and make sure the shrimps are all fully coated.
• Once the shrimps are all perfectly seared to your liking/cooked through, remove from heat and serve.

SRIRACHA GRILLED SHRIMP

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Combine all ingredients in a large bowl and toss well. Marinate 30 minutes.
• Thread shrimp on skewers. Preheat grill to medium high heat.
• Grill shrimp 6-8 minutes or until cooked through.

SRIRACHA SHRIMP

Steps:

• Start by peeling and deveining the shrimp. Leave the tails on if you want to eat with your hands or you just like how they look like that.
• Next, cut the woody bottom part of the asparagus
• Peel the garlic
• Cut the lime into wedges so it's easier to squeeze
• Then, in a cup we add the juice of a lime, 2 tablespoons of sake, 2 tablespoons of mirin, 3 tablespoons of sriracha, 2 tablespoons of soy sauce, 2 tablespoons of vinegar and 2 tablespoons of honey. We mix everything until evenly combined
• In a preheated pan at medium heat we add olive oil and the shrimp. We cook them for 2 minutes on each side and in two batches. Then we set them aside on a plate.
• Now, in the same pan, we add 1 tablespoon of olive oil and the crushed garlic. Cook for 30 seconds
• Then add a splash of sake to deglaze the pan. Cook for 1 minute or until the alcohol evaporates
• Next add the sauce mixture and cook for 4 minutes.
• While this is happening, mix 1/2 cup of water and 1 teaspoon of cornstarch in a bowl and add it to the sauce, to help thicken it. Cook for another 2 minutes or until the sauce is thick.
• Once the sauce is ready, add the shrimp and the sesame seeds. Stir and cook for 1 minute or until the shrimp are well glazed with the sauce. Set aside at this point.
• Then, in another preheated pan at high heat add olive oil, the asparagus, salt and pepper. Cook for 3 minutes while stirring from time to time
• Chop some green onions and sprinkle over the shrimp. Serve alongside the asparagus and some lime wedges