Sriracha-Honey Shrimp Salad

Packed with incredible flavors.

No matter how you look at it, spicy and sweet flavors taste so good together in sauces and marinades.

A super easy way to make a spicy and sweet sauce is to mix just two ingredients…

…that are…well…spicy and sweet; Sriracha sauce and honey.

It’s so easy and tastes really good.

And the great thing about this spicy and sweet sauce is that the flavor can be adjusted.

If the sauce is too spicy for your liking, add more honey, or if the sauce isn’t spicy enough, add more Sriracha.

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.

All you have to do is top a salad with this flavorful shrimp and you have a wonderful meal.  It would be delicious served over rice too.

Just before serving, the shrimp is topped with crumbled blue cheese and for a slight crunch, roasted and salted pepita (pumpkin) seeds.

And it may be a good idea to make some extra shrimp so that the chef gets to try it out first, for taste test purposes of course.

Here are more recipes with shrimp you may like “Mango and Orange Honey Walnut Shrimp“, “Chipotle Shrimp Guacamole” and “Shrimp and Fried Rice“.

This salad can be served as an appetizer, side dish, or a light main dish and topped with drizzles of Caesar, blue cheese or your favorite salad dressing.

If serving this as a main dish, garlic bread would taste really good with it.

Here’s a super simple recipe I love and have been making for years “Easy Homemade Garlic Bread“.

For a heartier garlic bread, this one is made with roasted garlic, two kinds of cheese and slices of fresh tomato…”Cheesy Roasted Garlic Bread with Tomato” and here’s another delicious recipe you may like  “Cream Cheese Garlic Bread“.

Let’s check out the ingredients.

For the Spicy and Sweet Sauce – honey and Sriracha sauce

For the 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

For the 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

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

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.

If so, 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,

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.

Then,

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.

Then dig in and enjoy.

Tastes great with garlic bread or rolls and butter.

Thank you so much for stopping by CCC!

More Salad Recipes You May Like:

Salami Caprese Pasta Salad

Spinach and Nectarine Salad with Orange Citrus Vinaigrette

Mango Avocado Shrimp Salad with Toasted Almonds

Antipasto Salad with Salami

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Sriracha-Honey Shrimp Salad

Packed with incredible flavors.

Print Pin

Prep Time: 14 minutes

Cook Time: 6 minutes

Total Time: 20 minutes

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American

Keyword: Shrimp Salad

Servings: 2

Author: [email protected]

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.

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This recipe was originally posted on June 5, 2013.