Skip to Content

Sriracha shrimp in coconut milk sauce.

Shrimp marinated in a Sriracha sauce and then cooked in a creamy coconut milk sauce.

Here’s your Sriracha shrimp fix.

With this easy combo of coconut milk and sriracha sauce, you get the spiciness balanced off with the thick sauce made with coconut milk.

A skillet seafood dish for you spicy lovers out there.

A skillet seafood stir-fry for you spicy lovers out there. Shrimp cooked in a Sriracha-coconut milk based sauce. Serve as a side-dish for the pescetarian in your family. It's an easy shrimp dish to make for the whole family. #shrimp #spicy #skillet #easy #sriracha #mealprep #dinner

In a matter of thirty minutes, you can create an easy stir-fry to complement a rice/noodle dish or serve as an appetizer.

If you want to make mixed vegetable seafood stir-fry then add some broccoli, cauliflower, green peas to the mix. better yet try the stir-fried sriracha shrimp noodle recipe I made with this exact recipe.

This sriracha prawn stir-fry will also make a great addition to your weekly meal prep menu.

Have I convinced you enough to make this spicy Sriracha-shrimp recipe?

A skillet seafood stir-fry for you spicy lovers out there. Shrimp cooked in a Sriracha-coconut milk based sauce. Serve as a side-dish for the pescetarian in your family. It's an easy shrimp dish to make for the whole family. #shrimp #spicy #skillet #easy #sriracha #mealprep #dinner

Meal ideas for Sriracha shrimp in coconut milk sauce.

  • Serve as a side dish to your fried rice.
  • Toss with fried noodles and you have dinner sorted.
  • Reduce the coconut milk sauce completely, toast some tortillas and make some tacos.

Save the recipe to your favorite Pinterest board!

A skillet seafood stir-fry for you spicy lovers out there. Shrimp cooked in a Sriracha-coconut milk based sauce. Serve as a side-dish for the pescetarian in your family. It's an easy shrimp dish to make for the whole family. #shrimp #spicy #skillet #easy #sriracha #mealprep #dinner

Utensils and appliances needed.

All you will need is a medium-sized skillet or a wok.

Frequently asked questions about sriracha shrimp recipe.

Can I use a different spicy sauce for this sriracha shrimp recipe?

You can try using a different sauce but I can’t guarantee how it will taste.
If you are worried that the sriracha sauce will be too spicy.
Unless you hate spicy food, it’s not. 

We are using coconut milk to make the sauce which somewhat neutralizes most of the spiciness.   

Can I use frozen shrimp?

Yes,  you can use frozen shrimp.

How do I clean and devein shrimp?

You can check out and learn how to clean and devein shrimp from my seafood blog.

If you want to watch how to devein and peel fresh prawns here’s a video on how to do it.

More easy shrimp(prawn)recipes.

spicy devilled prawns(shrimp).

Sri Lankan jaffna curry powder prawn curry.

pepper prawns(shrimp) curry(Sri Lankan)

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make

sriracha shrimp

in coconut milk sauce.

For the marinade.

500g of cleaned, deveined and shelled shrimp(can use frozen shrimp as well)
1 tablespoon of sriracha sauce(have 1/4 cup of sriracha sauce ready, 1 tablespoon for the marinade, the rest for the sauce).
1 tablespoon sugar

For the coconut milk sauce
4 tablespoons of oil
1 tablespoon ginger-garlic paste
1 medium-sized tomato chopped
1 teaspoon chilli flecks 
Salt to season
1 teaspoon of tamarind juice(substitute with 1/2 a teaspoon of tamarind paste)
1/2 cup thick coconut milk
5 scallions(used for the sauce and as garnish)

Method

Have all the ingredients ready.

Marinating the shrimp in sriracha sauce.

Devein, remove shells fresh shrimp(500g)or use frozen shrimp.

Place shrimp in a bowl, season with salt, sriracha sauce(1 tablespoon), sugar(1 tbsp), combine well.

Cover and let the prawns marinate for 10 minutes.

Cooking the sriracha shrimp.

Once the prawns are marinated, place a frying pan or skillet over medium heat, pour a tablespoon of oil, transfer the prawns to the heated oil and do a quick stir-fry 2-3 minutes, while tossing the shrimp frequently. 

Toss the shrimp until they just about turn pink.

Place the stir-fried shrimp in a bowl and set aside.

Making the sriracha-coconut milk sauce.

Place the same skillet over medium heat, pour 2 tablespoons of oil.

Add ginger-garlic, cook for a few seconds, add chopped tomatoes, sugar, chilli flecks and tamarind juice to the skillet.

Cook the ingredients over reduced heat while breaking down the chopped tomato.

Pour in 1/4 cup thick coconut milk add half of the scallions spring onions, cook over low heat for exactly 3 minutes.

Once you have a thick sauce, make sure to taste and season with salt.

If you feel you need more heat(add sriracha)or a little more sweetness(add a teaspoon of sugar)and adapt the recipe to your taste buds.

Once the thick coconut sauce is done, immediately transfer the shrimp to the coconut sauce, toss and cook for another three minutes over low heat until the sauce thickens.

Garnish with chopped scallions and serve warm.

Join me on islandsmile you tube channel.

Made this recipe? great!
If you are a regular on the blog and would love to help me grow, here’s how you do it.
*When you make the recipe, please do leave a review and a rating on the recipe card.
*subscribe if possible.
*Catch my mistakes and send me a scolding to correct them.
*Spread the word, share links to my recipes with your friends and family. every little thing you do helps me grow the site.

sriracha shrimp with coconut milk sauce cooked in a skillet

Sriracha spicy shrimp in coconut milk sauce(easy).

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 25 minutes

Shrimp marinated in a Sriracha sauce and then cooked in a creamy coconut milk sauce.

Here’s your Sriracha shrimp fix.

With this easy combo of coconut milk and sriracha sauce, you get the spiciness balanced off with the thick sauce made with coconut milk.

Ingredients

  • For the marinade.
  • 500g of cleaned, deveined and shelled shrimp(can use frozen shrimp as well)
  • 1 tablespoon of sriracha sauce(have 1/4 cup of sriracha sauce ready, 1 tablespoon for the marinade, the rest for the sauce).
  • 1 tablespoon sugar
  • For the coconut milk sauce
  • 4 tablespoons of oil
  • 1 tablespoon ginger-garlic paste
  • 1 medium-sized tomato chopped
  • 1 teaspoon chilli flecks
  • Salt to season
  • 1 teaspoon of tamarind juice(substitute with 1/2 a teaspoon of tamarind paste)
  • 1/2 cup thick coconut milk
  • 5 scallions(used for the sauce and as garnish)

Instructions

Have all the ingredients ready.

Marinating the shrimp in sriracha sauce.

Devein, remove shells fresh shrimp(500g)or use frozen shrimp.

Place shrimp in a bowl, season with salt, sriracha sauce(1 tablespoon), sugar(1 tbsp), combine well.

Cover and let the prawns marinate for 10 minutes.

Cooking the sriracha shrimp.

Once the prawns are marinated, place a frying pan or skillet over medium heat, pour a tablespoon of oil, transfer the prawns to the heated oil and do a quick stir-fry 2-3 minutes, while tossing the shrimp frequently. 

Toss the shrimp until they just about turn pink.

Place the stir-fried shrimp in a bowl and set aside.

Making the sriracha-coconut milk sauce.

Place the same skillet over medium heat, pour 2 tablespoons of oil.

Add ginger-garlic, cook for a few seconds, add chopped tomatoes, sugar, chilli flecks and tamarind juice to the skillet.

Cook the ingredients over reduced heat while breaking down the chopped tomato.

Pour in 1/4 cup thick coconut milk add half of the scallions spring onions, cook over low heat for exactly 3 minutes.

Once you have a thick sauce, make sure to taste and season with salt.

If you feel you need more heat(add sriracha)or a little more sweetness(add a teaspoon of sugar)and adapt the recipe to your taste buds.

Once the thick coconut sauce is done, immediately transfer the shrimp to the coconut sauce, toss and cook for another three minutes over low heat until the sauce thickens.

Garnish with chopped scallions and serve warm.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 499Total Fat: 46gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 4mgSodium: 1734mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe