Grilled Sriracha Shrimp

| August 11, 2015 (Last Updated: April 30, 2021)

A fiery marinade for your favorite grilling shellfish.

Grilled shrimp are one of those perfect marinade foods. Their subtle, yet meaty taste take to new flavors perfectly. That’s especially true when you have a marinade with the fiery heart of Sriracha ready to go. This grilled Sriracha shrimp recipe balances the savory heat with a hint of the tropics from coconut oil and lime juice. Simply tasty, and easy to make too. You’ll find yourself returning to this simple marinade season after season. 

Grilled sriracha shrimp

Grilled Sriracha Shrimp

5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins

Ingredients
  

  • 1 bag frozen shrimp peeled and deveined, approx 1 lb bag (large shrimp)
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons lime juice
  • 1 tablespoon coconut oil melted
  • 1 teaspoon chili powder optional
  • 1 teaspoon grated ginger
  • Dash of salt and pepper

Instructions
 

  • Thaw the shrimp by placing them in a strainer under warm water.
  • Add all of the ingredients to a large mixing bowl, and stir until fully combined.
  • Add the shrimp and toss the shrimp in the marinade to fully cover them. Let the shrimp marinate in this sauce for 1 to 2 hours prior to grilling.
  • Prior to grilling, soak the shrimp skewers in water (to prevent burning), then place the shrimp on the skewers.
  • Place the shrimp on the barbecue grill, and cook – covered – for approximately 3 minutes per side, or until the shrimp are slightly charred on the outside and fully cooked on the inside.
  • Serve with a salad of your choice.

ENVIRONMENTAL INFORMATION

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4 thoughts on “Grilled Sriracha Shrimp”

  1. 5 stars
    Awesome recipe!!! Simple but extremely flavorful. The only thing I did different was to double the amount of marinade. I was only able to marinate it for 45 minutes at room temperature, but it was still scarfed up in a matter of minutes. 😉

    I was skeptical about melting the coconut oil then adding it to the cold liquid (I thought it would coagulate). I almost used liquid coconut oil (that is refined and doesn’t taste like coconut), but I’m really glad I went with the recipe as is. The coconut oil did not coagulate, and the coconut taste it imparts really adds to the depth and complexity of the flavours.

    Thank you for a recipe that will now be on permanent rotation in our house!!

    Reply

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