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 are 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!
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 shrimp to cook. Don’t overcrowd the pan so the shrimp don’t 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.
How to store leftovers
- Store leftovers in a resealable bag or airtight container and refrigerate for up to 3 days.
- 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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 pound large 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
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.
Notes
- 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 shrimp to cook. Don’t overcrowd the pan as you don’t want the shrimp 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.
Nutrition Information
“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.”
Rachelle says
You’re recipes really helped me to cook for my family, and they loved it…
Lalaine Manalo says
I am glad you’re enjoying the recipe!
Agnes says
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!
Lalaine says
I am glad you enjoyed the recipe!
maria luigina says
love it! but if i don’t have white wine, any substitute for it?
Lalaine says
You can substitute clam juice 🙂
Marla Tricia Joy Morris says
I’m so excited to try this 🙂
You the best Ms. Lalaine!!
Lalaine says
Awww, I am not sure about being the best but thank you 🙂
Andrea says
Thanks lalaine for sharing ur delicious food…i love it!
Lalaine says
You’re welcome 🙂
Esther says
That looks really delish, easy and quick to cook too. Definitely cooking this one. Thanks, Lalaine.
Lalaine says
You’re welcome, Esther. I hope you give it a try 🙂
DazzaDog says
I am sure to try this on Xmas day as one of the appetizers.
Have a great holiday
Lalaine says
Enjoy!
Merly says
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 🙂
Lalaine says
Thank you, Merly!
R says
Ingredient list does not list any other kind of onions except green onions. What did I miss?
Lalaine says
Hello R,
The recipe doesn’t require onions, just green onions. 🙂