An easy and easily addicting appetizer. Think of hot wings for seafood lovers. Recipe and slideshow is below.

sriracha-shrimp

Sriracha Shrimp

The amount of shrimp, butter, and sriracha will depend on how many you'll be feeding, and how hot you like your sauce. The butter will help to temper the hot sauce and when it melts during tossing, creates a thick sauce with the sriracha sauce.

Ingredients

  • Head on shrimp
  • Whole butter in pats
  • Sriracha sauce

Instructions

  1. Clean whole shrimp and pat dry removing excess water.
  2. Preheat a deep fat fryer to 375 degrees F. Cook the shrimp until golden brown, crispy, and cooked through, taking care not to overcook them.
  3. While they are cooking, place butter and sriracha in a large mixing bowl. When the shrimp are done, drain, and add the hot shrimp to the mixing bowl. Toss until the butter is melted and creates a sauce with the sriracha, and the sauce completely coats the shrimp.
  4. Serve while still warm.

Notes

Don't overcook the shrimp or they will end up tough.

Check out How to Make Sriracha Shrimp by Dana Point Fish Company on Snapguide.

John’s motto is ‘release it unharmed or do it justice on the plate.’ Executive Chef, photographer, and surfer, John photographs ocean marine life when he’s out fishing, and creates masterpieces in the kitchen with what he keeps on deck. His photo works have been used in OEHHA Fish Advisories, National Geographic presentations, and nonprofit marine life groups. When he’s not fishing, he’s making great BBQ. Visit him at johnsheltondesigns.com, and send him a message using the contact form using the link above.