BBQ Sriracha Shrimp

BBQ Sriracha Shrimp – A Spicy Appetizer

BBQ Sriracha Shrimp is a simple, easy and extremely delicious appetizer to make for any occasion. It’s sure to delight!

Now this is a recipe that I picked up from a friend and I know there are a TON of ways to make this tangy appetizer but this one is my favorite. And, I even have an OPTION below to “mellow” it out a bit if you so choose. But, more on that later.

Quick Nutrition Guide (per 6 shrimp):

150 Calories with the following breakdown.

  • 28g Protein (84% of the calories from protein)
  • 0g Carbohydrates (0% of the calories from carbohydrates)
  • 2g Fats (16% of the calories from fat)

Ingredients & Materials

The ingredient list cannot get too much simpler for this amazing dish.  Just a few spices and some fresh JUMBO shrimp.

  • 14-16 JUMBO SHRIMP – We bought STILL IN THE SHELL shrimp from Sprouts.  But, Costco or any other store should work fine.  Just find the freshest and jumbo’ist ones available in your area!
  • Sriracha Sauce – I use about 1/2 cup.  I think this amount coats the shrimp pretty well.
  • Salt and Pepper – Honestly, I just do 3 cranks on the salt and 3 cranks on the pepper.  I would guess that equates to about 2 Teaspoons each?  Honestly, there is so much going on in this dish, you don’t need much.
  • Fresh Garlic – Using a garlic press, get two medium sized garlic bulbs.  But, do so to taste.
  • Onion Powder – Use 1 Teaspoon.  I think thats plenty.
  • Bamboo BBQ Skewers – You’ll need 6 to 8 of these depending on how you space your shrimp.

Time to Prepare:

As per many dishes, you probably have two options.  Do this WELL ahead of time and let it sit in the fridge to really get that flavor.  And, you can do it MY way which is pretty last minute or just before I throw it on the grill.  I’m sure either would work, both are QUICK.

  • Option 1 “I’m gourmet and don’t have kids” (About 30 minutes).  Between 8 to 24 hours before you cook your shrimp, mix all the ingredients together in a small mixing bowl.  Then, pour the Sriracha sauce mix in a Ziplock bag along with the Jumbo Shrimp.  Seal the bag.  Then, using your hand, make sure that every shrimp is coated.
  • Option 2 “We’re eating in 60 minutes?  Oh crap!” (Still about 30 minutes TOTAL) – While the kids are screaming and run out and start the BBQ.  Then, follow the same process as above.  But, just do so in a hurry. 


Consider doing STEP 4 now!  If you’re in a hurry. 🙂

Step 1:  Soak 6 to 8 of the BBQ skewers in clean water.

Step 2:  Go grab the bag of shrimp and give that bag ONE LAST shimmy to make sure all the shrimp have a good coating of the sauce. 

Step 3: Place 4 to 5 shrimp on each skewer.  I think 4 is perfect, it leaves enough of the skewer on both ends to that I can grab it with my fingers when I’m flipping them on the grill.

Step 4: Heat the grill to 375 (or so) degrees.  These shrimp cook FAST so any hotter than that would probably not be a good idea.

Step 5: On your newly cleaned and hot grill, place the skewers leaving a little space between the shrimp.

Step 6: Cook for 3-4 minutes on each side.  As mentioned, they cook fast so don’t leave them alone.


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