Garlic Sriracha Butter Shrimp: Quick & Easy Recipe

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When you're craving a quick and delicious meal, my Garlic Sriracha Butter Shrimp is the perfect go-to dish. The rich, savory butter melds beautifully with the sweet, succulent shrimp, while garlic adds an irresistible depth of flavor. A hint of red chili flakes brings just the right amount of heat, making this dish a standout.

This dish is perfect for a quick weeknight dinner or as an impressive appetizer. The balance of rich butter, spicy garlic, and the tang from lemon juice makes these shrimp truly irresistible and finger licking good.

I like to use shell on shrimps because it gives the sauce a deeper and more savory taste and it also prevents the shrimps from being over cooked. You can of course sub with clean and peeled shrimps. Just don’t use the pre-cooked shrimps because it won’t be as flavorful.

TIP: I prefer using shell-on shrimp because they help infuse the sauce with a deeper, more savory flavor while also preventing the shrimp from overcooking. The shells trap the heat, allowing the shrimp to cook evenly without drying out. However, if you prefer, you can use cleaned and peeled shrimp instead. Just be sure to avoid pre-cooked shrimp, as they won’t absorb the flavors as well and can end up less flavorful.

Ingredients:

• Shrimp: About a dozen jumbo shrimp, deveined, shell on (I use Florida Hopper shrimp)

• Neutral oil: 2-3 tbsp (I like using a LIGHT olive oil not EVOO)

• Butter: 4 tbsp

• Garlic: 1/4 cup, minced

• Red chili flakes: A big pinch

• Sriracha or chili sauce: To taste (I use about 1-2 tbs but it depends on the brand and how much heat you want)

• Lemon juice: Squeeze of fresh juice

• Garnish: Green scallions and optional fresh red chilis to garnish for more color and heat

Directions:

1. Prep the Shrimp:

   • Rinse, devein and then season your shrimp with a pinch of salt and pepper and set them aside to rest while you prepare the other ingredients.

2. Cook the Garlic Butter:

   • Heat 2-3 tbsp of neutral oil in a non-stick pan over medium heat until it shimmers.

   • Add 4 tbsp of butter and allow it to melt slightly before adding 1/4 cup of minced garlic. Stir continuously for about a minute to avoid burning the garlic (if you tend to burn garlic you can add shrimp first then add garlic before flipping the shrimp to the other side).

3. Add the Heat:

   • Sprinkle in a nice 3 finger pinch of red chili flakes and let them sizzle with the garlic, releasing their flavors into the butter.

4. Cook the Shrimp:

   • Add the seasoned shrimp to the pan and cook for 1-2 minutes on one side until they turn a vibrant orange color.

   • Flip the shrimp to cook evenly, basting them in the flavorful garlic butter sauce as they cook.

5. Finish with Flavor:

   • Once the shrimp are cooked through, drizzle in some sriracha for heat and a squeeze of fresh lemon juice for a tangy finish. The lemon juice and sriracha helps emulsify the butter into a nice sauce.

   • Give everything a final toss to coat the shrimp thoroughly.

6. Garnish & Serve:

   • Garnish with chopped green scallions and optional red chili slices for an extra pop of color and spice.

   • Serve hot and enjoy!