This is but one of many versions of Firecracker Shrimp, and uses the delicious Sriracha hot chili sauce, sold in the Asian Foods aisle of most supermarkets. Yum!
Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits.
Serve at parties and watch them disappear!
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one of the simplest recipes I’ve made and they are absolutely delicious! gone in 30 seconds!
These were a perfect addition to a surf and turf dinner. I plan on making them again soon to throw onto a salad for an easy weeknight dinner.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
13 Comments
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Kara on 9.11.2011
This is the simple recipe I have been searching for… They made for a perfect compliment to my steak kabobs. This recipe is a KEEPER! Thank you!
klacy on 6.1.2010
WOW…I’m speechless. My husband and I made these over memorial weekend and they are absoultely fabulous! The heat is unbelievable, yet not overbearing!
meggygirl on 5.12.2010
We had these alongside Ree’s Asian Noodle Salad and they were delicious! The cool, fresh flavor of the salad complemented the spicy shrimp perfectly, and grilling gave a nice smoky edge to the sweet/hot flavor. We will definitely be adding this to the rotation!
jrjarmer on 4.25.2010
These are very good. We made them for a birthday dinner. Gone in no time. I will make these often.
laura wentz on 3.1.2010
These shrimp are great over pasta with a little olive oil if you have leftovers the next day.