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HAH (Hot as Hell) Shrimp


  • 2 tablespoons olive oil

  • 3-4 cloves garlic, chopped

  • 1 1/2 pounds large shrimp (12-16 count), deveined and tails on

  • 1 tablespoon Old Bay seasoning

  • 1 tablespoon thyme

  • 1/4 cup dry vermouth

  • 2 tablespoons butter

  • 2 tablespoons Sriracha sauce

  • Juice of 1 lemon

  • Sea salt, to taste

  • 2 scallions, thinly sliced, for topping


Heat the oil in a skillet over medium-high heat. Swirl the garlic for a minute, then add the shrimp and season with Old Bay and thyme; toss until firm and pink. Deglaze with the vermouth and melt in the butter. Toss with the hot sauce and lemon juice; season with sea salt, to taste, and top with scallions to serve.