Sriracha Shrimp on Rice Recipe
It only takes four ingredients and 15 minutes to make this incredible sriracha shrimp recipe that will rival any restaurant dish. If you’re looking to heat up your next lunch or dinner with a dose of sriracha – this is the recipe to do it with!
Total Servings: 4
Total Cost: $26.16
Cost Per Serving: $6.54
Table of Contents
Ingredients & Costs*
2 lb large shrimp, peeled and deveined ($12.94)
1 tbsp unsalted butter ($4.26)
4 oz sriracha ranch ($4.98)
17.3 oz jazmine rice ($3.98)
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made for this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com we can update this post.
FAQs About Sriracha Shrimp
What kind of shrimp should I use?
In my opinion, you should use uncooked shrimp instead of cooked shrimp whenever possible. If you can, use fresh, uncooked shrimp. Unfortunately, where I live, finding fresh, unfrozen shrimp is nearly impossible this time of year. So, my best option is to use frozen and thawed uncooked shrimp from Walmart. I use large shrimp, 31-40 count but jumbo shrimp would work as well. I wouldn’t use small, medium or colossal shrimp for this recipe.
What pairs well with sriracha shrimp?
If you’re looking to add a side to your sriracha shrimp on rice, I would recommend one of the following: roasted asparagus or green beans, or mixed veggies such as mushrooms, broccoli, and peppers.
How spicy is sriracha?
This question is so tough to answer, because I love sriracha sauce and may be a bit desensitized to how sauce actually is. And to be fair, I use sriracha ranch sauce more than just straight sriracha, so it may be less hot (but it is amazingly creamy!). In terms of ranking siracha ranch as a hot sauce, I would put it somewhere in the middle of the pack. Somewhere near medium sauce from Buffalo Wild Wings.
What sriracha sauce do you recommend?
A little while ago, I was browsing the sauce isle at Walmart and a bottle of Melinda’s Sriracha Ranch caught my eye. You may have noticed that I’ve used this sauce in a lot of recipes lately. Once I brought it home, tasted it and fell in love, I tried to think of what else I could put it on, and this recipe came to life. I recommend using this sauce on this recipe. (I also love it on rice, so mix it into your rice before adding the shrimp!).
When is shrimp fully cooked?
To the naked eye, shrimp is cooked when its just turned a bit pink and opaque. If you’re using a meat thermometer, shrimp will hit between 135°F and 140°F. Just make sure you remove the shrimp from the skillet before checking it with a meat thermometer.
How should I store leftovers?
I would recommend trying to avoid refrigerating this recipe, as shrimp can be difficult to reheat without turning a bit rubbery. However, this recipe will stay good for three days in the refrigerator when stored in an airtight container. If you do reheat this recipe, I highly recommend reheating it with a little more sriracha sauce in a skillet instead of the microwave, if possible. It should reheat within a minute on the skillet, so don’t let it cook too long or the texture will become tough.
Tips to Make This Recipe Even Better
Add honey: Honey-sriracha would make incredible shrimp. If you happen to have honey on-hand, try mixing the sriracha and honey together in a small bowl. With a 2-to-1 ratio of sriracha sauce to honey. This should allow the seasoning to adhere a little better to the shrimp while adding a nice flavor to the mix.
Remove to the tails: If you don’t remove the tails before cooking, you’ll regret it. Trust me, I know from experience! There are few things worse than tossing shrimp in sauce, then realizing the tails still need to be peeled. Removing the tails prior to cooking will allow you to easily consume them with a fork once cooked.
Use the shrimp in tacos: Disclaimer: I haven’t used sriracha shrimp in a taco yet, but I get the feeling that they would be AMAZING. I will probably give this a go soon (as I love tacos and sriracha shrimp, so why not?). When I do, I’ll probably go with my go-to taco toppings, lettuce, mild diced, tomatoes and cheese. If you try to make sriracha shrimp tacos, please let me know.
Sriracha Shrimp on Rice Recipe
Equipment
- 1 jumbo cooker or skillet
Ingredients
- 2 lb large shrimp peeled and deveined
- 1 tbsp unsalted butter
- 6 oz sriracha ranch
- 17.3 oz jazmine rice
Instructions
- Remove tails from the shrimp.
- Melt butter a large jumbo cooker or skillet over medium-high heat.
- Add shrimp in a single layer (cook in batches if necessary) for approximately 2-3 minutes, stirring occasionally.
- Flip shrimp and cook for an additional 2-3 minutes, stirring occasionally.
- Remove cooked shrimp and set aside.
- Microwave rice as directed.
- Clean jumbo cooker or skillet and return on low-medium heat.
- Microwave rice as directed.
- Pour sriracha ranch in the jumbo cooker or skillet and allow to warm for approximately 30 seconds.
- Return shrimp to skillet and mix with sauce until fully coated.
- Remove shrimp and serve on rice.
