Sriracha-Honey Shrimp Salad
This Sriracha-Honey shrimp salad is a little bit spicy and sweet.
No matter how you look at it, spicy and sweet flavors taste so good together in sauces and marinades.
An easy way to make a spicy and sweet sauce is to mix just two ingredients…
…Sriracha sauce and honey.
The spicy sauce is easy to make and tastes really good.
The flavor can be adjusted by adding more or less Sriracha and honey.
If the sauce is too spicy for your liking, add more honey, or if the sauce isn’t spicy enough, add more Sriracha.
About the Shrimp
In this recipe, shrimp is lightly sautéed in butter along with the spicy and sweet sauce.
And wella, that’s really it for the shrimp.
Serve this as a side or main dish.
About Serving
Just top a salad with this flavorful shrimp and you have a wonderful meal.
And for more flavor, top the salad with crumbled blue cheese and roasted pepita (pumpkin) seeds.
Let’s check out the ingredients.
Spicy and Sweet Sauce – honey and Sriracha sauce
Shrimp – peeled and deveined large shrimp (the tails can be left on as an option), spicy and sweet sauce, granulated garlic, and ground black pepper
Salad – cooked shrimp, spicy and sweet sauce, romaine lettuce, cucumber, celery, crumbled blue cheese, roasted, salted and shelled pepita (pumpkin) seeds, lime juice, and your favorite Caesar or blue cheese salad dressing
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Spicy and Sweet Sauce:
In a small bowl add honey,
and Sriracha sauce.
Mix and do a taste test to see if it’s too spicy for your liking.
Add more honey if needed.
Mix together and set aside.
For the Shrimp:
Heat a medium size skillet on medium heat and add butter.
Add the shrimp…
…granulated garlic,
…and ground black pepper.
Stir the spices in with the shrimp…
…and then add the spicy and sweet sauce.
Stir and cook for another 2 minutes or until the shrimp is cooked.
Remove the skillet from the heat and set aside for a moment.
For the Salad:
Chop the lettuce in fairly large pieces,
cut the cucumber in fairly thick pieces (about 1/2 an inch thick).
Chop the celery in fairly large pieces.
To a large serving platter or single serving dishes, add a layer of the lettuce.
Add the cucumber and celery.
Next, top with about half of the crumbled blue cheese.
add the shrimp (reserve the sauce that’s left in the pan and set the pan aside for a moment).
Squeeze fresh lime juice on the salad.
Add the remaining crumbled blue cheese on top of the shrimp.
Top with pepita seeds,
the remaining spicy and sweet sauce from the pan,
and drizzles of Caesar or blue cheese dressing.
Serve this shrimp salad with garlic bread or rolls with butter.
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Sriracha-Honey Shrimp Salad
Ingredients
For the Spicy and Sweet Sauce:
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup Sriracha sauce
For the Shrimp:
- 1 tablespoon butter
- 12 large raw shrimp peeled and deveined Shrimp (tails on optional)
- 3 dashes granulated garlic
- 3 dashes ground black pepper
For the Salad:
- 4 cups cut romaine lettuce cut in fairly large pieces
- 3/4 cup cut cucumbers cut in about 1/2 inch thick pieces
- 3/4 cup chopped celery cut in fairly large pieces
- 3 tablespoons crumbled blue cheese
- 1/2 lime juiced (for the salad)
- 2 tablespoons roasted, salted and shelled pepita (pumpkin) seeds a topping for the salad
- 1/4 cup plus about 2 tablespoons of Caesar or blue cheese salad dressing
- 1/2 lime cut into 4 wedges (for garnish)
Instructions
For the Spicy and Sweet Sauce:
- In a small bowl add honey and Sriracha sauce. Mix together and do a taste test; if it's too spicy for your liking, add more honey.
- Mix together and set aside.
For the Shrimp:
- Heat a medium size skillet on medium heat and add butter.
- When the butter starts to melt, add the shrimp, granulated garlic, ground black pepper, and the spicy and sweet sauce.
- Stir in the spices with the shrimp. Cook for another 2 more minutes or until the shrimp are done. Remove the skillet from the heat and set aside for a moment.
For the Salad:
- To a large serving platter or single serving plates, add a layer of the lettuce. Top with cucumber and celery.
- Next, top with half of the crumbled blue cheese, and the shrimp (reserve the sauce that’s left in the shrimp pan).
- Squeeze the juice of 1/2 of a lime on the salad. Add the remaining crumbled blue cheese on top of the shrimp.
- Top with pepita seeds and the remaining spicy and sweet sauce from the pan.
- Serve right away with drizzles of Caesar or blue cheese dressing on top. Serve with garlic bread or rolls and butter.
This recipe was originally posted on June 5, 2013.
Garlic Bread Recipes
Here are garlic bread recipes you may like “Cheesy Roasted Garlic Bread with Tomato” and “Cream Cheese Garlic Bread“.
Recipes with Shrimp
Here are more recipes with shrimp you may like “Mango and Orange Honey Walnut Shrimp“, “Chipotle Shrimp Guacamole” and “Shrimp and Fried Rice“.
Salad Recipes
More Salad Recipes You May Like:
Salami Caprese Pasta Salad with Homemade Dressing
Spinach and Nectarine Salad with Orange Citrus Vinaigrette
Just FYI, you’re cooking your shrimp too long. They should turn out “C” shaped, not “O” shaped. Overlooking leads to tough shrimpies.
Hi There, thank you so much for letting me know. Looking forward to the next time I make shrimp and cooking them a bit less. Have a great week!
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.
Hi There, thank you for letting me know about this site. I’ll be sure to come by and check it out. Have a nice weekend!
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Hi There, thank you very much for letting me know. I’m looking forward to visiting your site. Have a great rest of the week!
This is so gorgeous and summery! I love all the flavors in this salad, thanks for sharing!
Hi Georgia, and thank you very much for stopping by. Have a wonderful weekend!