Honey Sriracha Grilled Shrimp Salad recipe ~ A Gouda Life (2024)

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:

1. Microwave in the husk for 3 ½ minutes
2. Shucked and sautéed in in a skillet in 1 tablespoon of olive oil medium-high heat.
3. 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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