Firecracker Shrimp Salad
At a Glance
- Total
- 55 min
- Servings
- 6 servings
Categories
- Salads
- Baking
- Deep Frying
Allergens
- Shellfish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A shrimp salad with spicy sriracha and Thai sweet chili sauce.
Hands-Free Mode Off
Equipment
Deep fryer or heavy pot, baking sheet, large sheet pan, mixing bowls, paper towels
Ingredients
- 1 lb medium shrimp
- 1/2 cup sriracha sauce
- 1/4 cup Thai sweet chili sauce
Instructions
To make Firecracker Shrimp:.
Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce.
To Prepare Purple Potatoes:.
After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes.
To Prepare Greens:.
Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar.
To Assemble:.
In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag.
Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
