Honey Sriracha Grilled Shrimp Salad
Honey Sriracha Grilled Shrimp Salad ~ slightly sweet, mostly spicy grilled shrimp plus a sweet corn-avocado salad with a simple 3-ingredient tangy cilantro-lime dressing that pairs perfectly with the sweet corn. Make both the shrimp and salad ~ or either ~ for a great summer dinner, appetizer or light lunch.
Do you remember your hairstyle from the 80’s? Mine involved big hair and lots of spray to achieve the look. I *may* have even carried that look and my giant can of hairspray into the 90’s.
You’re probably wondering where I’m going with all this talk of hair so here it is: not only do hairstyles need updating, but blog posts, too. I didn’t write the original Honey Sriracha Grilled Shrimp Salad recipe as long ago as the 80’s, but you’ll have to trust me when I say while the recipe remains rock solid and unchanged, the photos were in desperate need of a refresh.
I can’t remember how my sriracha obsession started, but it now includes a sriracha t-shirt I wear proudly and more than a few sriracha-laced recipes including this one.
Honey Sriracha Grilled Shrimp Salad starts simply with lightly seasoned fresh peeled and deveined shrimp that grills in just a few minutes and brushed with a homemade sweet-spicy honey sriracha glaze.
No worries if it’s not grilling weather where you are ~ the shrimp can be sautéed in a skillet too and the entire meal made indoors.
Honey Sriracha Grilled Shrimp Salad:
Tip: The salad, dressing and honey-sriracha glaze can all be made ahead of time and refrigerated. Add the avocado and dressing to the salad just before serving.
CORN SALAD:
- 2 cups corn (apprx. 2 fresh ears) ~ can, frozen or fresh corn can be used see **note**
- ¼ cup red onion thinly sliced
- 1 cup grape tomatoes halved
- ½ cup bell pepper (any color) chopped
- 1 cup black beans drained and rinsed
- 1 large avocado diced
**Note** If using fresh corn on the cob, here are 3 methods for cooking it:
- Microwave in the husk for 3 ½ minutes
- Shucked and sautéed in in a skillet in 1 tablespoon of olive oil medium-high heat.
- Grilled
Add the cooked corn (if you’re using frozen or can no cooking is required) to a mixing bowl and once it’s cool, add the onions, tomato, bell pepper and beans.
SALAD DRESSING:
- 3 tablespoons red wine vinegar
- Juice and zest from ½ of one lime
- 3 tablespoons cilantro finely chopped
Whisk the dressing together and just before serving, gently fold in the avocado and pour the dressing over the top. Give everything a good sprinkle of salt and pepper and toss to coat.
HONEY SRIRACHA GRILLED SHRIMP:
- 1 pound large shrimp peeled and deveined
- Juice and zest from half of one lime
- 2 tablespoons honey
- 2 tablespoons sriracha
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- salt and pepper
- 4-5 skewers
Instructions:
Tip: If you’re using wooden skewers, soak them in water for about 20 minutes before threading the shrimp.
To make the honey sriracha glaze, in a small saucepan combine the lime juice, honey, sriracha, olive oil and soy sauce then bring to a boil over medium-high heat and let it reduce to a thick glaze.
Season the shrimp with salt and pepper then thread onto the skewers. Spray or oil the grates then grill the shrimp over medium high heat (375-400 degrees) 5-7 minutes, total time brushing on the glaze as they cook.
You’ve probably already guessed ~ this is actually two recipes in one. The shrimp alone makes a really good summer appetizer perfect for entertaining so you’re not spending a lot of time at the grill. The corn salad is a fresh, seasonal side to almost anything you’re putting the heat to and together they’re the perfect summer meal.
Enjoy!
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
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Honey Sriracha Grilled Shrimp Salad
Ingredients
CORN SALAD:
- 2 cups corn apprx. 2 fresh ears ~ can, frozen or fresh corn can be used see **note**
- ¼ cup red onion thinly sliced
- 1 cup grape tomatoes halved
- ½ cup bell pepper any color chopped
- 1 cup black beans drained and rinsed
- 1 large avocado diced
SALAD DRESSING:
- 3 tablespoons red wine vinegar
- Juice and zest from ½ of one lime
- 3 tablespoons cilantro finely chopped
HONEY SRIRACHA GRILLED SHRIMP:
- 1 pound large shrimp peeled and deveined
- Juice and zest from half of one lime
- 2 tablespoons honey
- 2 tablespoons sriracha
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- salt and pepper
- 4-5 skewers
Instructions
- Add the cooked corn (see body of post for cooking instructions OR if using can or frozen corn no cooking is needed) to a mixing bowl and once it’s cool, add the onions, tomato, bell pepper and beans.
- Whisk the dressing ingredients together and just before serving, gently fold in the avocado and pour the dressing over the top. Season with salt and pepper and toss to coat.
- If you’re using wooden skewers, soak them in water for about 20 minutes before threading the shrimp.
- To make the glaze, in a small saucepan combine the lime juice, honey, sriracha, olive oil and soy sauce. Bring to a boil over medium-high heat and let it reduce to a thick glaze.
- Season the shrimp with salt and pepper then thread onto the skewers. Spray or oil the grates then grill the shrimp over medium high heat (375-400 degrees) 5-7 minutes, total time brushing on the glaze as they cook.
Comments
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Lauren
September 25, 2015
I made this recipe over the summer and LOVED it! It’s the perfect blend of sweet honey, spicy sriracha, creamy avocado, with that infamous hint of cilantro. This has officially made it into my meal rotation.
Thanks for making a salad to get excited about!
Bernie
September 25, 2015
You’re very welcome — thank YOU for trying it. . . and loving it! 🙂
Lauren D.
June 29, 2018
I make a similar corn salad and eat it with chips, I’ll have to try your shrimp recipe to have with it next time I make some. Thanks for sharing!
Bernie
June 30, 2018
What a great appetizer with the chips – perfect for these hot days too – no mayo! Let me know if you try it – it’s a favorite around here. Thanks for stopping by – enjoy the weekend!