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.
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.
- 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.
- 1 pound colossal shrimp, peeled and deveined with tails
- 1 tablespoon Sriracha chili sauce
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 1 head garlic
- 1/2 cup white wine
- salt and pepper, to taste
- green onions
- 1 tablespoon lemon juice
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”