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Home » Recipe Index » Fish and Seafood » Sriracha Shrimp Scampi

Sriracha Shrimp Scampi

Published: Nov 21, 2016 · Modified: Apr 5, 2020 by Lalaine Manalo · This post may contain affiliate links

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This sriracha shrimp scampi is a zesty twist on a classic! Seasoned with chili sauce, white wine, lemon juice, and garlic, it's delicious as an appetizer or main dish.

shrimp scampi with Sriracha on a sizzling skillet
Sriracha Shrimp Scampi

If you love the big, bold taste of sizzling gambas, then this Sriracha shrimp scampi is for you!

Spicy and garlicky, both dishes easy to make and full-on flavor. But while minced Thai chili peppers give the gambas their signature heat, a healthy dose of Sriracha chili sauce along with a generous splash of white wine and lemon juice kick this scampi version up a notch.

Ready in 20 minutes and with just a handful of pantry ingredients, this seafood dish is perfect for weeknight family dinners yet fancy enough for company.  It's the perfect starter for any holiday festivities.

Sriracha Shrimp Scampi on a cast iron skillet

Cooking tips

  • I usually use the colossal U/15 shrimp when I am serving as tapas. Swap with a smaller size if you're serving the dish as a dinner meal and adjust cook time accordingly.
  • To keep from overcooking, take the shrimp off the stove as their color changes. They will continue to cook in their residual heat, especially if you're serving them on a heated sizzling platter.
  • As the recipe requires quick, high-heat cooking, use equal parts of vegetable oil and butter. The butter will impart flavor and the oil will keep it from burning in the high heat.
  • Use a wide pan to allow enough space for the shrimps to cook. Don't overcrowd the pan as you don't the shrimps to overcook in their steam.
  • Garlic is an important component. To draw out the full flavor without burning, add just when the butter begins to melt and the oil is warm (NOT hot!). Cook gently for a minute or two before raising the heat.

How to serve

  • Serve on a sizzling plate with a hefty pile of toasted baguette slices on the side to enjoy bruschetta-style. steamed rice as a main course.
  • Serve as a meal with steamed rice or buttered noodles.
  • Store leftovers in a resealable bags or airtight containers.
  • To reheat, heat a skillet over medium heat until evenly hot. Place shrimp and sauce and cook for about 3 minutes or until heated through.
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5 from 1 vote

Sriracha Shrimp Scampi

This sriracha shrimp scampi is a zesty twist on a classic! Seasoned with chili sauce, white wine, lemon juice, and garlic, it's delicious as an appetizer or main dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 4 people
Calories: 135kcal
Author: Lalaine Manalo

Ingredients

  • 1 pound colossal shrimp, peeled and deveined with tails
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoon butter
  • 2 tablespoon vegetable oil
  • 1 head garlic
  • ½ cup white wine
  • salt and pepper, to taste
  • green onions
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • In a bowl, combine shrimp and Sriracha chili sauce. Marinate for about 10 minutes.
  • In a wide pan over medium heat, add butter and oil. When butter begins to melt, add garlic. Cook, stirring regularly until garlic is lightly browned and aromatic.
  • Increase heat to high, stirring regularly to prevent from burning. Add shrimp and cook for about 30 seconds to 1 minute.
  • Season with salt and pepper to taste. Remove shrimp from pan and keep warm.
  • Add the white wine to the pan and cook until reduced by half.
  • Add shrimp and the green onions and cook, stirring occasionally, for about 2 to 4 minutes or until just cooked.
  • Add the lemon juice and stir to combine. Remove from heat and serve immediately.

Nutrition

Calories: 135kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 21mg | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Rachelle says

    December 20, 2019 at 12:24 am

    5 stars
    You're recipes really helped me to cook for my family, and they loved it...

    Reply
    • Lalaine Manalo says

      January 20, 2020 at 8:03 am

      I am glad you're enjoying the recipe!

      Reply
  2. Agnes says

    December 06, 2016 at 8:36 am

    I tried this and it was very delicious!!! the only white wine i had available was a fruity one, but it still tasted good! had it with pasta. would like to try with Angel hair next time...
    can i use rice wine vinegar instead of white wine?
    will definitely do this again - simple too!

    thanks for sharing this recipe, lalaine! Enjoy your Pasko sa Pinas!

    Reply
    • Lalaine says

      July 04, 2018 at 7:33 pm

      I am glad you enjoyed the recipe!

      Reply
  3. maria luigina says

    November 28, 2016 at 12:28 am

    love it! but if i don't have white wine, any substitute for it?

    Reply
    • Lalaine says

      November 28, 2016 at 12:49 am

      You can substitute clam juice 🙂

      Reply
  4. Marla Tricia Joy Morris says

    November 27, 2016 at 6:49 pm

    I'm so excited to try this 🙂

    You the best Ms. Lalaine!!

    Reply
    • Lalaine says

      December 02, 2016 at 12:31 am

      Awww, I am not sure about being the best but thank you 🙂

      Reply
  5. Andrea says

    November 27, 2016 at 12:36 pm

    Thanks lalaine for sharing ur delicious food...i love it!

    Reply
    • Lalaine says

      November 27, 2016 at 6:47 pm

      You're welcome 🙂

      Reply
  6. Esther says

    November 22, 2016 at 6:18 pm

    That looks really delish, easy and quick to cook too. Definitely cooking this one. Thanks, Lalaine.

    Reply
    • Lalaine says

      November 24, 2016 at 10:30 pm

      You're welcome, Esther. I hope you give it a try 🙂

      Reply
  7. DazzaDog says

    November 22, 2016 at 2:10 pm

    I am sure to try this on Xmas day as one of the appetizers.

    Have a great holiday

    Reply
    • Lalaine says

      December 30, 2016 at 2:11 am

      Enjoy!

      Reply
  8. Merly says

    November 22, 2016 at 12:17 am

    Glad to know that you'll be coming home. I've been a follower for quite some time now and I turn to your blog when planning our weekly meals.
    Please let me know when you're here in Manila. I'll be glad to share my homemade ube jam with you 🙂

    Reply
    • Lalaine says

      April 17, 2018 at 1:00 pm

      Thank you, Merly!

      Reply
  9. R says

    November 21, 2016 at 1:57 pm

    Ingredient list does not list any other kind of onions except green onions. What did I miss?

    Reply
    • Lalaine says

      November 21, 2016 at 2:41 pm

      Hello R,

      The recipe doesn't require onions, just green onions. 🙂

      Reply

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Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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