Sriracha Shrimp is easier and faster than takeout! This easy and delicious shrimp recipe is made with simple ingredients and takes only 20 minutes of prep time.
You're going to want to add this recipe to your meal plan!
Jump to:
If you love our Lemon Garlic Shrimp Scampi and spicy food, then you'll also enjoy this delicious Sriracha Shrimp.
Sriracha Shrimp is the perfect shrimp recipe with minimal ingredients that packs a ton of great flavor! This crispy sriracha shrimp recipe will take spicy shrimp to another level! These are perfect for tacos, wraps, and salads and great for parties or an easy weeknight meal.
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products that will make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
🍲 Storage
To Store: Leftover Sriracha Shrimp should be stored in an airtight container in the fridge. It will keep for about 4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the Sriracha Shrimp recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- You can substitute honey for brown sugar if you prefer a honey sriracha sauce. I also really love garlic chili sauce.
- If you don't have fresh garlic, use 2 teaspoons of garlic powder. You can also use 2 teaspoons of ground ginger if you don't have fresh ginger.
Out of something you need? Check out our free ingredient substitutions printable!
🍴 Serving Suggestions
Garnish with green onions and fresh lemon or lime juice and serve with noodles and steamed or roasted broccoli.
I love making shrimp tacos with corn tortillas and a little bit of extra sauce drizzled on top.
You can also make a rice bowl with your favorite vegetables, which is a great way to make a little shrimp go a long way!
😋 Similar Recipes
Next time, try one of our other delicious recipes like honey garlic chicken, spicy Korean meatballs, or sesame chicken. You'll also love our teriyaki chicken kabobs!
If you're looking for a low carb shrimp recipe, try our garlic butter shrimp instead.
Sriracha Shrimp
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 4 ½ tablespoon olive oil divided
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- ½ tablespoon sriracha sauce
- 1 egg white
- ¾ cup panko
- 2 lb large shrimp peeled and deveined
- 3 tablespoon sesame oil
Instructions
- Add a tablespoon of olive oil to the pan in a large skillet over medium heat.4 ½ tablespoon olive oil
- Next, add the garlic and ginger and cook for one minute, stirring constantly.1 teaspoon fresh garlic, 1 teaspoon fresh ginger
- Add the water, cover, and steam for 2-3 minutes.
- Uncover and sprinkle with ¼ teaspoon of both salt and pepper.¼ teaspoon salt, ¼ teaspoon black pepper
- Whisk together the brown sugar, sriracha sauce, and egg white in a shallow dish.1 tablespoon brown sugar, ½ tablespoon sriracha sauce, 1 egg white
- Dredge your shrimp in the sauce mixture and coat in the panko until coated.¾ cup panko, 2 lb large shrimp
- Heat 3 tablespoons of olive oil and two tablespoons of sesame oil over medium-high heat in a large skillet.4 ½ tablespoon olive oil, 3 tablespoon sesame oil
- Add half of the shrimp and cook for 2-3 minutes on each side until brown.
- Remove from pan and cover to keep warm.
- Repeat by adding 1 ½ tablespoons of olive oil and sesame oil to each batch of shrimp cooked.4 ½ tablespoon olive oil, 3 tablespoon sesame oil
Comments
No Comments