Posted on Leave a comment

Recipe: Firecracker Shrimp


This recipe comes courtesy of Scott Houghtaling from Team Mike McNeil. This sounds like a great recipe and I hope some folks give this one a try. Thanks for sharing this one, Scott!

Firecracker Shrimp (serves 4)

For the shrimp

1 lbs uncooked shrimp

2 Tbsp Olive Oil

Sriracha Sauce (to taste – up to 1/4 cup)

2 or 3 Tbsp minced garlic

4-8 skewers (depending on size of shrimp)

For the salad

16oz container organic spring mix

2 whole tomatoes, seeded and diced

1 cucumber, thinly sliced

1 medium red onion, thinly sliced

1 whole pineapple, cored, skinned and diced

For the dressing

1 mango, pitted, peeled and diced

1 tsp sriracha

1 Tbsp soy sauce (or wheat free tamari, or coconut aminos)

3 Tbsp rice wine vinegar

1/3-1/2 cup of Olive oil

To prepare the shrimp, place the shrimp, oil, sriracha hot sauce, and the minced garlic in a ziplock bag and let it sit for a couple of hours. Massage and turn the bag every once in awhile. In the meantime, soak some bamboo skewers or use steel skewers

Heat up a grill or broiler. Remove from marinade and put shrimp on the skewers, 3-4 per skewer. Place on hot grill and grill until pink, roughly 2-3 minutes. Turn and grill a few minutes more. (Same with broiling)

While the shrimp is marinating, prepare the salad ingredients and place the dressing ingredients in a blender and blend until smooth. Arrange salad on 4 plates. remove shrimp from skewers and plate over salad. Dress each salad with dressing.

Leave a Reply