Spicy Shrimp Salad
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Sriracha-Honey Shrimp Salad

Packed with incredible flavors.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Keyword Shrimp Salad
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
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.