I love recreating the legendary Bonefish Grill appetizer in my own kitchen. My 5-Ingredient Creamy Sriracha Shrimp delivers that exact restaurant magic.
I consider this 5-Ingredient Creamy Sriracha Shrimp as the ultimate "fakeaway" meal. It hits every flavor note for me. It is crunchy, sweet, and tangy. I also make sure it has enough heat to stay interesting.
Best of all, my 5-Ingredient Creamy Sriracha Shrimp uses pantry staples. I can achieve professional results in under 20 minutes. Just watch below:
Why I Love This Recipe
I noticed most home cooks struggle with that signature "glaze" look. I use Thai Sweet Chili Sauce with Sriracha and mayo. This creates a glossy finish to my Creamy Sriracha Shrimp that clings to my shrimp perfectly. Also, those wanting to nail the classic 5-Ingredient Creamy Sriracha Shrimp taste at home will benefit from this approach.
I use a cornstarch coating for a shattering crunch. It never gets soggy when I add the sauce. It is my favorite balance of comfort food and gourmet flair, especially when I crave that creamy sriracha magic with only five ingredients.
How I Clean Shrimp
I prep my protein before I start cooking. If I buy shrimp with shells, I pull the legs off first. The shell then peels away easily for me. Keeping the shrimp clean is essential for any preparation, including Creamy Sriracha Shrimp made with five ingredients.
I use a small paring knife for a shallow slit along the back. I look for the dark vein and lift it out. Then, I rinse the shrimp under cold water.
I always pat them completely dry with paper towels. I know wet shrimp will not crisp up properly, which is crucial for perfect 5-Ingredient Creamy Sriracha Shrimp.
In addition, check the Seafood Watch Sustainable Shrimp Guide to ensure you are buying the best quality, responsibly sourced seafood for your family.
My Preferred Cooking Method for best Creamy Sriracha Shrimp
For the traditional experience, I heat my frying oil to 350°F. This "sweet spot" cooks the shrimp in 2–3 minutes. It protects my delicate cornstarch crust from burning and is ideal for 5-Ingredient Creamy Sriracha Shrimp.
I use my air fryer for a Skinny Version. Spritz the coated shrimp with a little oil spray. I air fry for 4 minutes at 400°F to get the texture that best highlights creamy sriracha flavor with just five ingredients.
Then, I give the tray a good toss for even browning. I add 3 more minutes until they are golden and firm.
My Pro-Tips for Success
- The Double Toss: I either dunk the shrimp in sauce or do a light drizzle. I prefer drizzling right before serving to keep the crunch. That extra touch makes every 5-ingredient creamy sriracha shrimp batch irresistible.
- Temperature Check: I dip a wooden spoon handle into the oil if I lack a thermometer. Steady bubbles mean I am ready to fry.
- Small Batches: I never crowd my pan or air fryer basket. This prevents the temperature from dropping so my shrimp stays crispy.
My Favorite Substitutions for variations of the 5-ingredient Creamy Sriracha Shrimp
- The Mayo: I swap regular mayo for Kewpie mayo for a tangier kick. I use Greek yogurt if I want a lighter version. Any substitution can add a twist to your own five ingredient creamy sriracha shrimp.
- The Heat: I adjust the Sriracha based on my mood. One tablespoon is mild, but I often double it for more burn.
- The Coating: I use potato starch or arrowroot powder if I run out of cornstarch.
- The Greens: I love sliced jalapeños for a fresh, spicy crunch. I also suggest scallions or cilantro for a bright finish. Extra greens can take 5-Ingredient Creamy Sriracha Shrimp to the next level.
Frequently Asked Questions
I recommend prepping the sauce up to three days in advance and storing it in a sealed jar in the fridge. I also suggest peeling and deveining the shrimp ahead of time so they are ready to coat. For the best texture, wait to apply the cornstarch and fry until just before you plan to serve.
If I have leftovers, I place the cooled shrimp in an airtight container for up to two days. If possible, I store the sauce and the fried shrimp in separate containers to prevent the breading from getting soggy. I avoid stacking the shrimp to keep the coating from compressing.
I never use the microwave because it makes the shrimp rubbery and the breading soft. Instead, I use my air fryer at 350°F (175°C) for 2–3 minutes until they sizzle and crisp up again. If I am using a standard oven, I bake them at 400°F (200°C) on a wire rack for 5 minutes to allow hot air to circulate.
Ginger-Lime Slaw: I love a crunchy cabbage slaw with a tangy vinaigrette to cut through the creamy sauce.
Jasmine Rice: I serve the shrimp over a fluffy bed of rice to soak up every drop of the extra sweet chili glaze. Here is the recipe.
Crispy Lettuce Cups: I use large butter lettuce or romaine leaves to make low-carb "tacos" for a light lunch.
Air Fryer Broccolini: A healthy side dish or appetizer that you can cook with 5 ingredients in just 5-6 minutes. Get the recipe here.
Cilantro-Lime Quinoa: I use this for a high-protein base that complements the zesty Sriracha kick.
5-Ingredient Creamy Sriracha Shrimp (Video)
Equipment
- 1 Heavy-Bottomed Pot Holds heat steadily for frying
- 1 Air Fryer (Optional) Perfect for the "skinny" version
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ cup cornstarch
- 1 cup avocado oil for frying
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 teaspoon Sriracha
- 1 count Jalapeño pepper (optional) to garnish
Instructions
- Heat the Oil: Bring the oil to 350°F (175°C) in a heavy pot.
- Coat the Shrimp: Place the cornstarch in a shallow bowl. I take each dry shrimp and dip it firmly into the starch. I flip it to coat the other side, ensuring even coverage. I shake off any excess before setting it on a plate.
- Fry the Batch: Carefully drop the shrimp into the hot oil. Fry for 3 minutes until they look crispy.
- Drain the Oil: Lift the shrimp out and place them immediately onto a plate lined with paper towels to remove any excess oil.
- Whisk the Sauce: Mix the mayo, chili sauce, and Sriracha in a large bowl.
- Finish and Serve: I toss the hot shrimp with my sauce. I garnish with jalapeño or my favorite greens and serve immediately.
Recipe Video
Nutrition
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Wow! Can’t believe how good this sauce was.
Thank you so much, Katherine —so glad you loved it!
The sauce really is the star—creamy, a little spicy from the sriracha, and perfectly balanced with a touch of sweetness. It coats the shrimp beautifully and gives it that bold, restaurant-style flavor, just like Bonefish Grill at home!
Made this with my boyfriend, the directions were easy to follow and the result was delicious!!!
That sounds like such a fun experience—cooking it together makes it even better!
I’m really glad the steps were clear and that you both enjoyed the final result. The creamy sriracha sauce definitely brings everything together in the best way.
Hope this becomes one of your favorite recipes to make again!