Sriracha Shrimp On Cucumber

Prep Time
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"As always season to your taste. A gluten free appy that is spicy."

Original is 6 servings
  • Sauce


  • Serving Size: 1 (116.6 g)
  • Calories 143.7
  • Total Fat - 3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 167.7 mg
  • Sodium - 1122.3 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 4.7 g
  • Protein - 19.9 g
  • Calcium - 76.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Mix sauce.

Step 2

Dip Shrimp and place on a cucumber chip.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, look for ones that have a vibrant pink color and a mild, sweet smell.
  • When picking cucumbers, look for ones that feel heavy for their size and have a bright, vibrant green color.

  • Substitute the ketchup with barbecue sauce for a smoky flavor. The benefit of this substitution is that it adds a unique smoky flavor that complements the spicy sriracha sauce.
  • Substitute the tamari sauce with soy sauce for a salty flavor. The benefit of this substitution is that it adds a salty flavor that complements the sweetness of the ketchup and the spicy sriracha sauce.

Garlic Sriracha Shrimp Replace the tamari sauce with 2 tablespoons of garlic sauce. Increase the sriracha sauce to 4 tablespoons, and add 1 teaspoon of garlic powder to the sauce.

Coconut Rice: A fragrant and flavorful side dish to complement the spicy Sriracha Shrimp. The creamy coconut milk and nutty rice provide a nice contrast to the heat of the shrimp.

Cucumber Salad: A refreshing and light side dish to balance out the heat of the Sriracha Shrimp. The crunchy cucumbers and zesty lemon juice provide a bright contrast to the shrimp.


Q: How much sriracha should I use?

A: Start with 2 tablespoons of sriracha sauce and adjust to your desired level of spiciness.

Q: How do I store sriracha?

A: Store sriracha in a cool, dry place away from direct sunlight. Refrigerate after opening.

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Fun facts:

The sriracha sauce used in this recipe was invented by David Tran, a Vietnamese refugee who moved to the United States in 1980. It has since become a popular condiment around the world.

The horseradish sauce used in this recipe was originally developed in Germany in the early 1800s. It has become a popular accompaniment to seafood dishes and is often used in cocktail sauces.