Sriracha Lime Shrimp Salad with Asian Peanut Dressing

I love the Peanut dipping sauce served alongside spring rolls in Asian restaurants so much, it needs to make an appearance on other dishes. And in the summa-summa-summertime, I am always looking for ways to make salads interesting. This Sriracha Lime Shrimp Salad with Asian Peanut Dressing is light, fresh and flavorful, exactly what I want for dinner during a Texas summer.

 

 

Ingredients (serves 3-4):
1 lb. shrimp, peeled and deveined
1 tbsp. canola oil
1 tbsp. honey simple syrup
1 tbsp. chopped cilantro
1 tsp. sriracha
Zest and juice from 1 lime
Salt and pepper

1 head romaine lettuce, sliced
4 oz. sliced red and green cabbage blend
1 cup shredded carrots
¼ red onion, thinly sliced
Asian Peanut Sauce – see recipe

Garnish:
Chopped cilantro
Chopped peanuts

Toss together romaine lettuce, sliced cabbage, shredded carrots and red onion. Pour Asian Peanut Sauce over the top and toss to combine. (Note: this intentionally makes a lightly dressed salad. If you like more dressing on your salad, you might want to make 1.5x or 2x the dressing.)

Peel and devein shrimp, place in a medium bowl and season with salt and pepper. Whisk together canola oil, honey simple syrup, chopped cilantro, sriracha, lime zest and juice (or pulse through a food processor) and pour over shrimp, coating evenly. Preheat grill pan (I love my red Le Creuset Double Burner Grill Pan) on medium low. Grill shrimp 3 minutes per side, until cooked.

Top salad with grilled shrimp, chopped cilantro and chopped peanuts. Enjoy!

Asian Peanut Sauce

Have you ever had spring rolls in Chinese restaurant and thought to yourself “I could eat this peanut sauce with a spoon”? Well I have, and having it over spring rolls is simply not enough for me. This Asian Peanut Sauce is perfect for everything from dressing a salad, drizzled over noodles or for dipping sauce for spring rolls or shrimp kabobs. This recipe is a keeper.

 

 

Ingredients:
2 tbsp. peanut butter
1 tbsp. brown sugar
½ tbsp. soy sauce
2 tbsp. warm water
Zest and juice from ½ lime
1 tsp. sriracha

 

Whisk all ingredients together until fully incorporated. Toss with a green salad or serve as a dipping sauce. Enjoy!

Quick and Easy Homemade Fudge

Fudge 2I recently made a combo of these two recipes with my Dark Chocolate Peanut Butter Fudge, but I made them on a larger scale for a holiday party, and was getting tons of questions about the recipes individually. So, without further ado, here are the recipes for Dark Chocolate Fudge and Peanut Butter Fudge. These are the basic recipes, but make them with your favorites and add chopped nuts, sprinkles, marshmallows, coconut, or swirl them together for my favorite combo!

 

 

Making fudge traditionally can be a bit of a daunting task, involving precise temperatures, candy thermometers, and a bit of culinary finesse. These recipes are only a few ingredients and can be prepped in less than 5 minutes (plus time to set). It’s no wonder why these easy recipes are my go-to for quick and easy desserts and holiday gifts!

Dark Chocolate Fudge

Ingredients:
12 oz. semi-sweet chocolate chips
14 oz. can condensed milk
Pinch sea salt
1 tsp. vanilla

Peanut Butter Fudge

Ingredients:
12 oz. white chocolate chips
14 oz. can condensed milk
⅔ cup peanut butter
Pinch sea salt
1 tsp. vanilla

Fudge 1For both recipes, place ingredients except for vanilla in microwave safe bowl. Microwave for 20 second increments, until chips are melted and no lumps remain, stirring in between each heating. Stir in vanilla and spread into cookie sheet lined with parchment paper. Add toppings and let set in refrigerator, about one hour for dark chocolate fudge, a bit longer for fudge made with white chocolate. Once set, cut into squares and store at room temperature in an airtight container.

Enjoy!

Dark Chocolate Peanut Butter Fudge

Dark Chocolate Peanut Butter FudgeIs there a better combination than chocolate and peanut butter? I don’t think so. One of my favorite treats to make during the holidays is fudge. This recipe is extremely easy, takes less than 5 minutes to prepare, but tastes like you’ve been slaving away for hours. Your friends and family will be impressed!

Ingredients:
14 oz. can sweetened condensed milk, divided equally
6 oz. dark chocolate chips
6 oz. white chocolate chips
⅓ cup peanut butter
Pinch salt
1 tsp. vanilla (divided ½ tsp. in each)

In microwave safe bowls, put half condensed milk and dark chocolate in one bowl and the other half condensed milk, white chocolate and peanut butter in a second bowl. Put a pinch of salt in each bowl. Microwave for 20 second increments, until chips are melted and no lumps remain, stirring each time. Stir 1/2 tsp. vanilla in each bowl and spread into 9×9 container lined with parchment paper, using a toothpick to make swirls in top.  Let set in the refrigerator for 3 hours, then cut into pieces and store at room temperature.

It doesn’t get any easier than that. This recipe can easily be changed to make all chocolate or all peanut butter fudge. Play around with different ingredients like walnuts, pecans, marshmallows, sprinkles… The options are endless!

Enjoy!