Sriracha-Honey Shrimp Salad
A flavor packed salad with spicy and sweet shrimp.
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.