This Firecracker Shrimp Salad is so cute for the 4th of July I had to add it to my recipes. I’m switching the cooking method from deep frying to cooking the shrimp in a skillet. Shrimp actually take a few minutes to cook and I think it’s healthier this way. Firecracker is putting it mildly regarding how spicy they are and I’ll give you an alternative to tone them down a bit. Serves 6-10 Total Time: 55 minutes
FOR FIRECRACKER SHRIMP
lb raw deveined medium shrimp
2 tablespoons olive oil
cup sriracha sauce
cup Thai sweet chili sauce
drops hot chili sauce (optional)
Or try a mild buffalo sauce instead
pint blue cheese
ounces mixed greens
mini cucumbers (cubed)
2-3 stalks celery (sliced)
medium purple potatoes (cubed)
olive oil & rice wine vinegar (for mixed greens dressing)
salt and olive oil (for purple potatoes)
Preheat oven to 375F.
To make Firecracker Shrimp: In a skillet heat the olive oil, when hot add shrimp and cook until pink. Remove to a paper towel. Mix the sriracha and sauces in a bowl and add shrimp to coat.
To Prepare Purple Potatoes:
After cubed, coat potatoes with olive oil and salt. Bake for 10-15 minutes on a baking sheet.
To Prepare Greens:
Dress mixed greens, avocados, celery and cucumbers with olive oil and rice wine vinegar.
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. Yum Yum!