This sriracha shrimp scampi is a refreshing take on a classic. It’s great as an appetizer, main, or side dish.
Both dishes are spicy and garlicky and easy to prepare. The gambas’ signature heat is provided by minced Thai chili peppers. However, Sriracha chili sauce and a generous amount of white wine and lemon juice will elevate this scampi version.
This seafood dish can be prepared in just 20 minutes using a few pantry ingredients. It’s great for family dinners, but also good enough to serve as the main course. This is the perfect appetizer for holiday celebrations!
- When I’m serving tapas, I use the massive U/15 shrimp. If you are serving the dish as dinner, use a smaller portion and adjust the cooking time.
- Keep the shrimp from burning by turning off the heat. If you serve them on a sizzling hot platter, they will continue cooking in the residual heat.
- Use equal amounts of vegetable oil and butter, as the recipe calls for high-heat, quick-cooking. Butter will give the recipe flavor, while oil will prevent it from burning at high heat.
- To allow the shrimp to cook, use a large pan. The shrimp won’t steam if you overcrowd your pan.
- Garlic is an essential component. You want to get the full flavor of the garlic without it burning. Add the butter just as the oil begins to warm. Cook the mixture gently for about a minute before turning up the heat.
How do you serve?
- To enjoy bruschetta-style, serve on a hot plate with plenty of toasted baguette slices. As a main dish, steamed rice is a good choice.
- As the main course, serve with steamed rice and buttered noodles.
- 1 lb large shrimp, deveined with tails and peeled
- 1 tablespoon Sriracha chili sauce
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 head garlic
- 1/2 cup white wine
- Salt and pepper to taste
- Green onions
- 1 tablespoon of lemon juice