Shrimp Louie with Sriracha Aioli is a spicy, creamy and crunchy recipe that you will love noshing on all summer long!
If there’s one thing The Lemonade Cookbook does right, its Southern California comfort food – as evidenced by the tangy, creamy and incredibly satisfying Shrimp Louie recipe that we whipped up this week.
While this summer recipe may not be quite as healthy as you’re usually used to seeing, ingredients like avocado and shrimp boast some impressive health benefits, and make you feel full longer. Lemonade Cookbook authors Alan Jackson and Joann Cianciuli recommend topping a toasted bun with the semi-spicy shrimp mixture for a spin on the New England lobster roll.
This recipe can be time-consuming if prepared all at once, but if you pickle the cucumbers in advance, you can throw it together in less than 30 minutes. Another bonus is that you can refrigerator the leftover shrimp mixture to use for tomorrow’s lunch!
Find out how to make Shrimp Louie with Sriracha Aioli and let us know if you love this recipe in the comments below!
Ingredients for Pickled Cucumbers
- 1 hothouse cucumber, ends trimmed, halved lengthwise, and seeds scooped out with a spoon
- 2 teaspoons coarse salt
- 1/2 cup seasoned rice wine vinegar
- 1/4 cup water
- 2 tablespoons sugar
Ingredients for Sriracha Aioli
- 1/2 cup mayonnaise
- 1 to 2 tablespoons Sriracha hot sauce
- 1/2 teaspoon sesame oil
- Juice of 1/2 lime
- 1 tablespoon finely chopped cilantro
Ingredients for Shrimp Boat
- 1/2 pound cooked small shrimp, such as Rock or Bay
- 4 firm-ripe Hass avocados, halved
- 1 small seedless grapefruit, segmented (note: we skipped this and topped with thinly sliced avocado instead)
Dice the cucumber into small pieces or shred with the large holes of a box grater. Mix the cucumber pieces in a strainer with the salt, and let stand in the sink or over a bowl for about 30 minutes, shaking and turning them a few times to drain their water. In the meantime, prepare the pickling liquid by combining the vinegar, water, and sugar in a small pot over medium heat. Bring the liquid to a boil, stirring to be sure the sugar dissolves, about 3 minutes. Remove from heat and set aside in the refrigerator to chill.
After the cucumbers drain, squeeze the pieces in a dish towel to get out most of the liquid, and transfer them to a large bowl. Pour the chilled pickling liquid over the cucumbers, mixing well so all the pieces are coated. Set aside in the refrigerator for 1 hour. Drain the cucumbers from the liquid before adding to the salad.
To prepare the sriracha aioli, combine the mayonnaise, Sriracha, sesame oil, lime and cilantro in a mixing bowl. Blend well with a small whisk to fully incorporate the ingredients into the mayo.
Add the shrimp and drained cucumbers to the Sriracha aioli; mix really well to coat in the mayo.
To serve, mound the shrimp salad inside the avocado halves. Shingle a couple grapefruit segments on top to garnish.
If you liked this recipe you will love The Lemonade Cookbook by Alan Jackson and Joann Cianciulli, available at amazon.com
Noelle Chehab is the Junior Editor of Spa Week Daily.