Spicy Sriracha Shrimp Salad in Brioche Buns
Spicy Sriracha Shrimp Salad in Brioche Buns is a fresh and delicious easy lunch or dinner. My whole family loves this creamy, spicy shrimp salad in the buttery brioche rolls. There are several things I love about this dish. First of all, this recipe calls for frozen shrimp, which I always have in my freezer. Secondly, this dish requires very little hands on time. Thirdly, the shrimp salad can be made hours in advance. And, lastly, the sriracha and shrimp taste really fantastic together. Truly, these sandwiches are incredibly tasty.
The Equipment I Used
- A Saucepan- I used a three quart saucepan to boil my shrimp.
- A Colander- You’ll need a colander to drain your shrimp really well.
- A Big Bowl- Use a big bowl to toss together all the ingredients.
The Ingredients Needed for Spicy Sriracha Shrimp Salad in Brioche Buns
- Gulf Shrimp- I use frozen, peeled and deveined Gulf shrimp. I think Gulf shrimp are the best tasting shrimp. And, I find the frozen shrimp to be fresher tasting than the fresh Gulf shrimp I can get.
- Mayonnaise- Hellman’s brand is my favorite.
- Sriracha- You can find this in the Asian food section of your market.
- Onion- I like to use the sweet Vidalia onions for this recipe.
- Brioche Buns- Use brioche hotdog buns, if you can find them.
How I Made my Shrimp Rolls
- First, I boiled my shrimp with some salt, lemon , and red pepper flakes. Don’t skip these seasonings. They add incredible flavor to the shrimp.
- Next, I mix the cooked shrimp along with the sriracha, mayonnaise, onions, and celery.
- Then, I chill the shrimp salad for at least two hours.
- Finally, I serve the salad in brioche buns.
If you like shrimp, I hope you’ll try this fabulous Spicy Sriracha Shrimp Salad in Brioche Buns.
Spicy Sriracha Shrimp Salad in Brioche Buns
Boiled shrimp in a sriracha mayonnaise dressing, served in brioche buns.
Ingredients
- ½ tsp. kosher salt
- 1 tsp. red pepper flakes
- ½ lemon
- 1 pound frozen, shelled and deveined Gulf shrimp
- ½ cup mayonnaise
- 1 tbsp. sriracha
- ½ cup each minced celery and Vidalia onion
- 4 brioche hot dog buns
Instructions
- Bring a large pot, half full of water, to a boil. Add the salt, red pepper flakes, lemon, and shrimp. Boil the shrimp for five minutes , or until they're pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Remove the tails.
- Chop the shrimp into half inch pieces. Add them to a bowl along with the celery, onions, mayonnaise, and sriracha. Cover the bowl and refrigerate the shrimp salad for two hours.
- Serve the shrimp salad in the brioche buns.
Tried this recipe?Let us know how it was!
