Honey Sriracha Grilled Shrimp Salad
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5 from 1 vote

Honey Sriracha Grilled Shrimp Salad

Grilled shrimp with a sweet-spicy flavor plus sweet corn-avocado salad with a 3-ingredient tangy cilantro lime dressing. 
Course: Main Course
Cuisine: American
Servings: 4



  • 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


  • 3 tablespoons red wine vinegar
  • Juice and zest from ½ of one lime
  • 3 tablespoons cilantro finely chopped


  • 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


  • 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.