Sriracha Butter Sauce. Whoever loves seafood should have this no-brainer sriracha butter sauce recipe under their kitchen belt. This is THE best butter sauce for your seafood boil you will ever make. The great thing about this recipe is that it works as basic as it is, but you can also build layers of flavors. But to be honest, the most I would add in here is a couple more aromatics, herbs, or spice: like garlic, onion & paprika.
The Dipping Sauce to ALL YOUR SEAFOOD BOIL
I am not kidding. Crawfish (my seasonal favorite), crab legs, King Crab, Shrimp, Langostino. Lobster. You name it; you can dip all of those in this sauce. Here in Louisiana, the spice sometimes gets to me, but I find that this seafood boil but this Sriracha Butter Sauce tapers off the spices’ heat.
You can call it whatever you want. Seafood boil butter sauce. Crab boil butter sauce. Crawfish butter sauce. King crab butter sauce. Dipping Sauce for king crab legs. But one must not forget that it is THE best seafood boil sauce. Because once you make it, you will never forget how to make it again. It’s so good and easy it will be your default seafood butter sauce.
Enough about me raving about how great this is, let’s proceed onto the ingredients, shall we?
Ingredients for Sriracha Butter Sauce
Sriracha. Butter. Maple Syrup. Ponzu. That’s all you need to remember. I created the perfect ratio for me, with sriracha and butter being the forward flavors. Then, and maple & ponzu (Japanese lime) as the supporting flavors.
You can always replace maple with the sweetener of your choice, like agave, honey, sugar, etc. Ponzu may be replaced with calamansi, lime or lemon, or juice of the citrus of your choice.
The flavor structure you want to build here is a combo of heat, acid, fat, and sweetness. So feel free to adjust according to ingredient availability and taste preference.
Also, add-on flavors can be garlic powder or grated garlic, paprika, onion, or shallots. Add some chopped parsley to make it vibrant.
Process
The microwave is your best friend in this recipe. Fewer dishes to wash, nothing to watch on the stove. Zap it for a minute, and you are ready. Easy peasy.
Storage and Tips for Sriracha Butter Sauce
This recipe is enough to cover 3 lbs of unshelled seafood. So adjust accordingly. You can jar and store this in the fridge and reheat it when needed. This can last for up to two weeks. Although, to be honest, you don’t need to store it because it’s so convenient to make.
A tip. Cube the butter, so it melts quicker. After one minute in the microwave, stir, and do additional increments of 15-second zaps if the butter is not yet melted.
I hope you enjoy this recipe. I love to dip my Peel and Eat Shrimp with this sauce.
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MAY FAITH, FOOD AND LOVE FILL YOUR LIFE.
HAPPY COOKING!
MIA
Sriracha Butter Sauce
The ultimate seafood dipping sauce you will ever want to make. The basic recipe calls for four ingredients, two minutes, and a microwave oven. You can adjust quantities to your liking. And, add more ingredients to have more layers of flavors. You can adjust quantities to your liking.
Equipment
- Microwave Oven or pan and a stovetop
Ingredients
- 2 tbsp butter
- 2 tbsp sriracha
- 1 tbsp maple syrup or honey or sugar
- 1 tbsp ponzu or lemon
Optional: you can add all or combine.
- 1 tsp garlic powder
- 1/2 tsp onion powder 1 tbsp shallots
- 1/2 tsp paprika
- 1 tbsp parsley
Instructions
Microwave
- Microwave 1 minute or until butter is melted.
Stovetop
- Mix everything in a pan over low heat. Remove from heat when butter is melted.
Notes
This recipe yields a little under 1/2 cup and should be enough for 2-3 lbs of meat.
Cut butter into small cubes so it melts quicker.
