Sriracha Shrimp Cocktail Salad
Adjust the spice with using less or more Sriracha and horseradish.
Ingredients
For the Salad:
- 5-6 cups (180-220 g) chopped lettuce (romaine hearts, green leaf, etc.)
- 1 large cucumber , seeded and diced
For the Shrimp Cocktail:
- 1 pound (454 g) cooked shrimp , de-veined and shells removed
- 1/3 cup (80 g) ketchup , or more to taste (or tomato sauce)
- 2 Tablespoons (30 ml) Sriracha sauce or hot sauce, or more to taste
- 1/2 teaspoon (2.5 ml) soy sauce (or use Tamari Soy Sauce for Gluten Free)
- 1/2 teaspoon (2.5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) prepared horseradish
- 1 teaspoon (5 ml) fresh lemon juice
- black pepper to taste
- fresh lemon slices (optional)
Instructions
- In bowl, combine ketchup, sriracha sauce, soy sauce, Worcestershire, horseradish, lemon juice, and black pepper. Stir to combine well. Refrigerate the cocktail sauce for about 30 minutes.
- Cut the shrimp into bite sized pieces and combine with the cocktail sauce.
- When ready to serve, toss together the lettuce, cucumbers, shrimp and cocktail sauce.
- Serve with fresh lemon slices.
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 156kcal, Carbohydrates: 9g, Protein: 24g, Fat: 1g, Cholesterol: 285mg, Sodium: 1294mg, Potassium: 403mg, Fiber: 1g, Sugar: 6g, Vitamin A: 5270IU, Vitamin C: 15.8mg, Calcium: 197mg, Iron: 3.2mg