Grilled Shrimp with Sriracha-Chili Greek Yogurt Dipping Sauce

Serve this shrimp as an appetizer at your party and you’ll hardly be able to keep up with the requests for “more shrimp, please!” The dipping sauce is excellent and you can make it ahead of time for a no-sweat summer dish.  
  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes


  • ¼ cup plain Greek yogurt
  • ¼ cup sweet chili sauce
  • ½ tablespoon sriracha sauce, or more to taste
  • 3 tablespoons chopped scallions
  • 1 pound shrimp, uncooked, shelled, and deveined
  • Salt and pepper
  • 1 tablespoon olive oil Juice of ½ lemon
  • Lemon wedges, for serving


1. In a small bowl, combine the Greek yogurt, sweet chili sauce, and sriracha sauce. Stir well to combine. Taste and add more sriracha if desired. Pour into a small serving dish and top with the scallions. Set aside.
2. Meanwhile, in a large bowl, mix the shrimp with salt, pepper, olive oil, and lemon juice. Stir to combine and allow to sit at room temperature for 5 minutes.
3. Preheat a grill to high. Alternatively, heat a grill pan on the stovetop over medium-high heat.
4. Add the shrimp to the grill or pan. Cook for about 2 minutes and then turn the shrimp. Cook for another 2 minutes. The shrimp will turn pink and begin to curl. Remove from the heat to a serving platter.
5. Serve with the spicy dipping sauce and lemon wedges.

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