Jake and I are in the midst of a two week Tour de East Coast to regroup with our loved ones. We’re currently in Southern Maryland to visit Jake’s family and thus far, the trip has been filled with Maryland crabs, our Godson’s sweet giggles, and much needed R&R. Oh, and humidity…lots and lots of humidity.
A trip to Southern Maryland wouldn’t be complete without a stop at The Front Porch, my brother-in-law’s restaurant. The Porch, as the restaurant has been lovingly dubbed by locals, offers an array of creative Southern cooking with a coastal flare. My must have menu item? The Porch’s sweet chili Sriracha shrimp salad. It’s the perfect summer salad— fresh seafood and a little zing to put a pep in your step.
I asked my brother-in-law if he’d be willing to share his recipe and fortunately for all of you Sriracha lovers, he happily agreed. Enjoy and if you’re ever in Southern Maryland, make sure you stop by the Porch!
The Porch’s Sweet Chili Sriracha Shrimp Salad
Prep time: 20 minutes
Cook time: 20 minutes
Grill or grill pan for all you city dwellers like me
Medium stock pot
Sharp utility or chef’s knife (check out this handy guide on knives and cutting)
For the sweet chili sauce:
½ cup water
½ cup sugar
¼ cup apple cider vinegar
¾ tbsp cornstarch
1 tbsp ketchup
1 tbsp minced garlic
¼ tsp crushed red pepper flakes
For the sweet chili Sriracha sauce:
1 cup homemade sweet chili sauce
3 tbsp Sriracha sauce (this is for a mild version— add more sauce if you want more spice)
¾ cup mayo
For the salad:
2 heads of fresh romaine (maybe 3 depending on how hungry you are)
2 fresh plum or beefsteak tomatoes
1 red pepper
1 cup chopped green onions
¼-½ cup chopped bacon (I prefer without bacon, but up to you!)
1-1 ½ cup of crumbled feta cheese
2 ripe avocados
20-24 (5-6 shrimp per salad) fresh jumbo raw shrimp peeled, deveined, and tails off
Directions for the sauce:
1. Add all ingredients for the sweet chili sauce to a medium stock pot and reduce by half
2. Combine sweet chili sauce with the Sriracha sauce and mayo in a bowl
Directions for the salad:
1. Prep the ingredients for the salad and place on a large plate.
2. Cook the shrimp. Jeff’s preferred method is to bread the shrimp in cornstarch and then flash fry for 30-45 seconds in oil or you can grill the shrimp (my preferred method). If grilling, prep an outdoor grill or grill pan over medium-high heat. Spray the pan or grates with non-stick spray, then grill the shrimp until just cooked through and opaque, about 2 minutes per side. Transfer to a large bowl to cool or refrigerate.
3. Toss the shrimp in half of the chili sauce and place on the prepared salad. Use the other half of the chili sauce to drizzle over the salad as dressing.
Looking for a quick and easy way to satisfy your sushi craving? You don’t want to miss the recipe for ahi tuna sushi cups and homemade soy sauce!