Sriracha Shrimp

Sriracha Shrimp

Sriracha is such a well-loved condiment, it's spawned a boatload of merchandise from tees to hoodies to bags to bumper stickers and even lip balm (ouch!). It's worked its way into our hearts and is so popular that the recent shut down of production has been dubbed the Sriracha Apocalypse. So I thought I'd pay homage to it with a recipe that's slightly on the spicy side for all those Sriracha lovers out there.

Sriracha Shrimp

I have used shrimp with shell and tail on for presentation but if you're not a fan of peeling shrimp, feel free to substitute with peeled shrimp. The essence of the dish is to combine the flavors of sweet and savory with a touch of heat and goes well with a side of rice and stir-fried vegetables.

  • 1/2 lb. shrimp, deveined
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon Sriracha sauce / chili paste
  • 1/2 tablespoon thin soy sauce
  • 1 1/2 teaspoons sugar
  • 1/2 tablespoon rice vinegar
  • 3 tablespoons water
  • 1 green onion, sliced
  • Pepper to taste


  1. Over medium high heat, pan-fry the shrimp until golden brown. Remove and drain on paper towels. Leave 1 tablespoon oil, removing the excess
  2. In the same pan, saute  garlic, ginger and Sriracha sauce until aromatic
  3. Add the shrimp and the rest of the ingredients: thin soy sauce, sugar, rice vinegar, water and pepper stirring constantly
  4. Toss in green onions and stir-fry for 2 minutes, tossing continuously
  5. Dish and serve hot

Sriracha Shrimp


  1. Not sure about siracha sauce and I will opt for chili paste for the same topnotch flavors.



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About Me

I've been cooking for 14 years now since evolving from human-that-can-make-instant-noodles to 'Look Ma! I can cook!' I cannot overstate how much I love food. Some of the recipes you'll find here are from my mother or interpreted recipes from my dining experience. Others are sampled from recipe books and blogs and altered to my tastes, and some are just plain happy accidents in the kitchen.