Spicy and Sweet Shrimp Salad

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 your own spicy and sweet sauce is to mix just two ingredients…

…Sriracha sauce and honey.

It’s so easy and amazingly tasty.

In this recipe, shrimp is lightly sautéed in butter along with this spicy and sweet sauce.

And wella, that’s really it for the shrimp.

All you have to do is top a salad with this delish shrimp and you have a wonderful meal.

A word of caution though, you’ll need to make extra shrimp for the cook because here’s what will happen….

….as you’re cooking the shrimp it smells and looks so good that your mouth will start to water.

Then as soon as the shrimp is done without any notice, your hand will reach into the skillet and it will grab a piece of shrimp and put it right into your mouth.

And this will continue to happen so don’t forget to make extra.

I think the hardest thing about this recipe is spelling “Sriracha” correctly.

So let’s check out the ingredients.

For the spicy and sweet sauce – honey and Sriracha sauce
For the shrimp – peeled and deveined shrimp, garlic powder, and ground black pepper
For the salad – romaine lettuce, cucumber, celery, crumbled blue cheese, pepita seeds, lime juice, and your favorite Caesar or blue cheese salad dressing

Here’s how to make it.

For the Sauce:

In a small bowl add the honey,

and the Sriracha sauce.

Give the sauce a quick taste and if it’s too hot, add a bit more honey.  Mix together and set aside.

For the Shrimp:

Heat a medium size skillet on medium heat and add the butter.

When the butter starts to melt, add the shrimp,

garlic powder,

and ground black pepper.

Stir in the spices with the shrimp….

….and then add the spicy and sweet sauce.

Stir and cook for about another 2 minutes (or until the shrimp is cooked) then remove the skillet from the heat and set aside.

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.

Then add the lettuce on to a large platter or single serving dishes.  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).

Squeeze the lime juice on the salad.

Add the remaining crumbled blue cheese on top of the shrimp.

Top with the pepita seeds,

the remaining spicy and sweet sauce from the pan,

and the Caesar or blue cheese dressing.

Then dig in and enjoy!  Goes great with garlic bread or rolls and butter.

More salad recipes you may like:

Salami Caprese pasta salad
Spinach and nectarine sales with orange citrus vinaigrette
Mango avocado shrimp salad with toasted almonds