How to Make Sriracha Shrimp

by Dana Point Fish Company

An addicting appetizer reminiscent of buffalo wings: deep fried whole shrimp tossed with whole butter and sriracha sauce for a unique and fun dish.

Supplies

  • Head On Shrimp
  • Whole Butter, in Pats
  • Sriracha Sauce
  • Oil, enough for deep fryer
  • Instructions

    Step 1

    Use whole, head-on shrimp. The amount will depend on what you and your group can eat.

    Step 2

    Clean the shrimp, and pat dry to remove excess water. Preheat a deep fat fryer to 375 degrees F.

    Step 3

    Deep fry until golden and the shrimp test done. Do not overcook or the shrimp will be tough.

    Step 4

    While the shrimp are cooking, place butter and sriracha in a mixing bowl, large enough to be able to toss everything together. The butter will help temper the spiciness of the hot sauce.

    Step 5

    When the shrimp are finished cooking, drain but do not cool. Add the hot shrimp to the pan with the sauce and butter.

    Step 6

    Toss all the ingredients together until a sauce forms and the shrimp are all coated.

    Step 7

    Serve immediately while the shrimp are still warm. You eat the shrimp by sucking to remove the sauce, and peeling off the shells and eating the meat.