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.

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

Sriracha Shrimp Scampi

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.

Sriracha Shrimp Scampi

How to serve

  1. 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.
  2. Serve as a meal with steamed rice or buttered noodles.

Sriracha Shrimp Scampi

How to store leftovers

  1. Store leftovers in a resealable bag or airtight container and refrigerate for up to 3 days.
  2. 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.

Leave a Reply