A simple recipe for grilled Sriracha shrimp drizzled in a homemade spicy Sriracha mayo basting sauce served over flavorful Charleston-style red rice.
From hot wings to jalapeños on your nachos, we all need a little hot and spicy from time to time. This spicy Sriracha shrimp recipe is just the right amount of spice and flavor to get your taste buds popping. If you don’t like a bit of spicy, you may want to bounce to another recipe on my site like the Southwest Bacon Wrapped Grilled Shrimp (who doesn’t love bacon?!).
Everything is better with Sriracha, right?! This grilled shrimp recipe is no exception and is really easy to whip up for a fast, simple meal. I've always loved Charleston-style red rice, it pairs beautifully with seafood and has that delicious red rice flavor we southerners know and love.
Why You'll Love This Recipe
- It’s gluten-free. Perfect for anyone with a gluten intolerance.
- It's quick to prepare. Don’t get hangry preparing the perfect meal. This gourmet meal is done in 35 minutes.
- Ingredients are easy to find. You won’t have to spend an eternity trying to find ingredients at your local grocery store. They are all simple and easy to find.
- It's delicious and nutritious!
Spicy Sriracha Shrimp Ingredients
- Shrimp. Go for the large shrimp so they fit nicely on the skewer.
- Long grain white rice. Most of us have this grain staple on hand in the pantry.
- Onion. You'll need a fresh yellow onion for flavoring the red rice.
- Tomatoes. You'll need canned crushed tomatoes, undrained, and tomato paste for making the Charleston-style red rice.
- Lemon spices. Lemon is the perfect flavor complement to seafood. For this recipe, you will need lemon zest, lemongrass paste, and fresh lemon juice.
- Sriracha sauce. Unless you love sriracha on everything, you probably need to get some of this deliciously spicy sauce. I mean it’s what makes it spicy sriracha shrimp.
- Mayonnaise, olive oil, and seasonings. Make sure that you have Creole seasoning, like Zatarain's, on hand for the red rice. You'll need mayo, olive oil, and garlic salt for whipping-up the Sriracha sauce.
How To Make Grilled Sriracha Shrimp
Follow these simple instructions to have dinner ready in a flash!
Step 1: Saute Bacon and Onions for The Rice
You are transforming plain rice into delicious red rice. First, take out a large saucepan. Heat over medium heat. Add bacon and cook until browned and crisp, about 8-10 minutes. Remove the bacon from the pan and set it aside on a paper towel-lined plate. Add the diced onions to the pan and sauté until soft, about 3-4 minutes.
Step 2: Add the Rice
Next, you will add the rice to the pan and stir, coating the rice with the bacon drippings. Stir in the crushed tomatoes, tomato paste, water, and creole seasoning. Season with freshly cracked pepper, if desired.
Step 3: Cook the Rice
Bring it to a boil. Then, lower the heat to low, cover and simmer it for 17-20 minutes, until the liquid is fully absorbed.
Step 4: Preheat Grill for Shrimp
While your rice is simmering, begin prepping your shrimp. Start by preheating the grill to medium heat.
Step 5: Prep Your Shrimp
Place your shrimp on skewers. You will want to have 5 or 6 shrimp per skewer. Drizzle the shrimp with olive oil and season with salt and pepper. Set aside.
Step 6: Prepare Your Sauce
In a small bowl, whisk together sriracha, lemon juice, lemon zest, lemongrass paste, 1 tablespoon of olive oil, garlic salt, and mayo. Whisk until it is all blended. Separate into two bowls.
Step 7: Grill the Shrimp
Place your shrimp on the grill and grill it for 2 to 3 minutes on each side. While grilling, baste the shrimp with 1 of the bowls of sriracha sauce. Shrimp should be bright pink when done.
Step 8: Serve and Enjoy
Once your shrimp is done, your rice should be done as well. Serve your shrimp over the rice and drizzle with the remaining sauce when serving. Enjoy!
How To Make Grilled Shrimp On A Big Green Egg
It's so easy to convert grilling recipes to the Big Egg. Simply turn it on to medium heat which is 300 degrees Fahrenheit to 400 degrees Fahrenheit. I would recommend going in the middle at 350 degrees Fahrenheit.
- Prep before you start cooking. Cut the onion, open the cans, line your seasonings up, make the sauce, and get everything prepped before you actually start the cooking part.
- Baste your shrimp. While the shrimp is cooking on one side, baste the other side with sriracha sauce. Then, do the same on the other side. This will prevent the shrimp from getting overdone.
- Set a timer for your rice. While the rice is cooking and you are running like a chicken with your head cut off making sauce and grilling shrimp, you may forget about the rice. Set a timer to make sure it doesn’t burn. If you have Alexa in your kitchen, I ask her to set timers for me so I can have more than one timer going at a time.
How To Store Leftover Red Rice and Shrimp
Store leftovers in a sealed container in the refrigerator and eat within 3 days.
Can I Freeze It?
Absolutely! In fact, this recipe would be great as a make ahead meal. I would store the shrimp and rice separately so it's easier to reheat. Place your rice in a freezer bag and lay flat in the freezer. Then, place your shrimp in a separate freezer bag and place in the freezer. It will maintain its deliciousness for 3 to 6 months.
The larger the shrimp, the better. Large shrimp are big enough not to fall through the grill grates, but small enough to be tender and juicy.
Yes, you can use another grain variety, like whole grain rice, but you will need to adjust the amount of liquid and the cooking time recommended for the type of rice that you chose.
Other Shrimp Recipes To Try
If the spice and zest knocked your taste buds out of the park, share this recipe on Pinterest for others to enjoy! 🙂
Grilled Sriracha Shrimp With Southern Red Rice
- For the rice:
- 4 slices bacon chopped
- 1 onion finely diced
- 1 cup long-grain white rice
- 1 cup crushed tomatoes in the can, undrained
- 1 tablespoon tomato paste
- ¾ cup water
- ½ teaspoon creole seasoning I use Zatarain's creole seasoning
- For the shrimp:
- 1 lb shrimp peeled and deveined
- 1 tablespoon Sriracha sauce
- 1 tablespoon fresh lemon juice plus extra for squeezing onto shrimp
- 1 teaspoon lemon zest
- 1 teaspoon lemongrass paste
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic salt
- 2 tablespoon mayonnaise
- First prepare the rice.
- In the same pot in which you're going to prepare the rice, cook the chopped bacon over medium heat until browned and crisp, about 8-10 minutes.
- Remove the cooked bacon to a paper towel-lined plate, and add the diced onion to the pot and sauté until soft, about 3-4 minutes.
- Add the rice and stir, coating the rice with the bacon drippings.
- Stir in the crushed tomatoes, tomato paste, water, and creole seasoning. Bring to a boil, then reduce heat to low and cover.
- Simmer for 17-20 minutes, until liquid is all absorbed.
- While rice simmers, prepare the shrimp.
- Preheat the grill to medium heat.
- Place shrimp on skewers and drizzle with a little olive oil and season with salt and pepper.
- Set aside to make the sauce.
- In a small bowl, whisk together Sriracha, lemon juice, lemon zest, lemongrass paste, 1 tablespoon olive oil, garlic salt and mayo until blended.
- Separate the sauce into two small bowls.
- Grill shrimp 2-3 minutes per side, until bright pink, making sure not to overcook and baste with half of the sauce.
- Serve over rice and drizzle skewers with remaining sauce when serving.