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Spicy Cilantro Shrimp Salad

Spicy Cilantro Shrimp Salad

  • Author: Emily Wilson
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Seafood
  • Cuisine: American


A spicy take on shrimp salad, perfect for serving on a bed of baby spinach or crispy corn tortillas, or both!



  • 1/3 cup sliced or crushed almonds
  • 1 Pound of shrimp, peeled and deveined (without tails is easiest)
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup mayonnaise
  • 12 tablespoons sriracha
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons fresh cilantro, roughly chopped
  • 1/4 cup green onion, thinly sliced
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper, to taste

For serving, optional:

  • Baby Spinach
  • Avocado
  • Crispy Corn Tortillas


  1. Preheat oven to 400 degrees.
  2. Place the almonds in a small saute pan and set over medium heat. Toast until fragrant and golden, about 3-5 minutes. Shaking the pan every so often to prevent burning. Once done, transfer to a clean plate and let cool.
  3. Pat shrimp dry with paper towels. If your shrimp have tails, remove them. Arrange shrimp on a sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Set shrimp in preheated oven and bake until pink, about 6-8 minutes. Remove from oven and let cool to room temp.
  5. In a large mixing bowl, stir together the mayo, sriracha, vinegar, chopped cilantro, green onions and ground and cumin. Place in the refrigerator until shrimp and almonds are both cool.
  6. Once shrimp is cool to the touch, chop into small bite-sized pieces. Fold into the mayo mixture along with the toasted almonds. Season with salt and pepper to taste.
  7. Serve with baby spinach and avocado on a crispy corn tortilla, if desired.