Happy Birthday Little Shrimp And Sriracha Shrimp With Lime Cucumber Slaw

Siracha Shrimp With Lime Cucumber Slaw / My Friend's Bakery

Today is my nephew’s 3rd birthday.  Oh, three is a magical age!  It’s been a long time since my children were three, so I’m enjoying watching my nephew drive my brother and sister-in-law crazy.  Been there, done that.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

My nephew is a wee little guy, less than 30 lbs, but has everyone wrapped around his little finger. Me included. The difference is that I only get him for a few hours at a time. I don’t have to live with the boundless effervescence as if he just had five energy drinks in a row.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

The constant talking, and story telling, and talking some more.  The endless run on sentences that ebb and flow from his tiny imagination. Stories about fire trucks, shopping lists, and swimming with whales. A regular chatter box without a lid and lock.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

I love the way he can turn on the tears as soon as things don’t go his way, and then turn them off again just as quickly. I think I should practice this technique a bit more often. It’s amazing what it will get you!

And yet, we still love the little shrimp. Go figure.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

Sriracha Shrimp With Lime Cucumber Slaw (*Gluten Free)

Prep Time: 20 minutes

Cook Time: 6 minutes

Yield: 4 appetizer servings or 2 dinner servings

This recipe makes a lovely appetizer for four people or a light dinner for two.


    For The Lime Cucumber Slaw
  • 1-1/2 cups finely shredded green cabbage
  • 1/4 cup finely shredded red cabbage
  • 1 cup julienned cucumber
  • 1/4 cup julienned carrots
  • 2 tablespoons finely chopped parsley
  • 1 lime, juice (about 2 tablespoons) and zest
  • 1-1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • For The Sriracha Shrimp
  • 12 large shrimp, raw, peeled and deveined, with tails on
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon olive oil
  • 1/2 tablespoon liquid honey or maple syrup
  • 1/2 teaspoon salt
  • 1 clove garlic, pressed or minced


For The Lime Cucumber Slaw

Finely shred the green cabbage and red cabbage and add them to a bowl. Add the julienned cucumber, julienned carrots, and chopped parsley.

In a small bowl, stir together the olive oil, lime juice, lime zest, and salt. Add to the vegetables and toss to coat. Place a mound of slaw into the center of each serving plate. Set aside.

For The Sriracha Shrimp

In a bowl, stir together the Sriracha hot sauce, olive oil, honey, salt, and garlic. Add the shrimp and stir to coat. Set aside.

Preheat a frying pan over medium-high heat. Once the pan is hot, add the shrimp, including the sauce, to the frying pan. Fry for 2 to 3 minutes, stirring occasionally. Turn the shrimp over, and fry for an additional 2 to 3 minutes or until the shrimp is pink in color and has curled. Remove from the heat. Transfer equal amounts of shrimp to each serving plate. Serve immediately.


Original Recipe by My Friend's Bakery 2015


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Not Just Yet And Warm Potato Salad


OK, here’s the skinny.  I’m not ready for pumpkin lattes, Halloween decorations, cozy sweaters, or shoes that don’t show my pretty pink toenails.

I don’t know what part of the world you live in, but here in Canada, we just got summer a few weeks ago, so quit jumping the gun people!


June was cold. July was wet and rainy. It wasn’t until August when we got the first hint of what summer is supposed to be like, so listen to me when I say “Just back the heck up!”.


We’re finally getting the weather that we’ve been waiting for so forgive me if you don’t see me jumping on the pumpkin and gingerbread bandwagon. We’re still camping, swimming in the lakes, cruising Farmer’s Markets, dining al fresco, and enjoying our extremely short summer.


So, to all of you Pinterest pinners with the fall decorations, leaves, scarves, boots, and recipes designed to heat up my kitchen, please don’t be offended if I don’t join you just yet.

A few weeks from now? Maybe.

Warm Potato Salad (*Vegetarian)

Prep Time: 10 minutes

Cook Time: 25 minutes

This is a great recipe if you want to use up some leftover potatoes. Simply toss them on the grill for 5 minutes or heat them slightly in the microwave before adding them to the pan.
There is a lot of saltiness in this recipe from the pickles and pickled jalepenos, so additional salt is not needed, but feel free to add some if you want.


  • 2 lbs mini or new potatoes (I used a combination of tri-colored potatoes by The Little Potato Company )
  • 1 large sweet onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon dried thyme or 2 tbsp fresh thyme leaves
  • 2 dill pickles, finely chopped
  • 2 tablespoons pickled jalepeno peppers, finely chopped
  • 1/3 cup fresh or frozen dill, finely chopped (if using dried, use less)
  • 1 tablespoon pickled jalepeno juice
  • 1/3 cup mayonnaise
  • 1/2 teaspoon black pepper


Place the potatoes in a large pot and add enough water to cover the potatoes. Bring the potatoes to a rapid boil, reduce the heat and cook until they are fork tender. Drain the potatoes and let them cool slightly. Cut each potato in half.

While the potatoes are boiling, saute the onion in olive oil and butter over medium heat until they are translucent. Reduce the heat to low and continue to saute until the onions are lightly caramelized (about 10 minutes). Add the thyme and saute for an additional minute.

In a small bowl mix together the mayonnaise, jalepeno juice, dill, and black pepper.

Add the potatoes, pickles, and jalepenos to the pan and stir with the onions, cooking for a few minutes until the potatoes are heated through. Add the mayonnaise mixture and stir to coat the potatoes. Cook for an additional minute to warm the sauce. Serve immediately.


Recipe adapted from At Home With Lynn Crawford


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