Name: Sriracha-Lime Shrimp Salad Sandwiches
Total time: 30 min
Ingredients: 1 1/2 pounds extra-large (21 to 25 per pound) shrimp, peeled, deveined, and tails removed; 1 tablespoon salt; 6 tablespoons mayonnaise; 1 carrot, peeled and shredded; 3 scallions, sliced thin; 1 tablespoon minced fresh mint; 1 tablespoon soy sauce; 1 tablespoon lime juice; 2 teaspoons sriracha sauce; 4 (6-inch) sub rolls, split partially open lengthwise

Why This Recipe Works

We began our shrimp salad with a foolproof poaching method of boiling and shocking the shrimp in ice water to stop the cooking. For a quick, flavorful dressing inspired by Thai salads, we simply combined mayo with fresh carrot, scallions, mint, savory soy sauce, tangy lime juice, and spicy sriracha.

Before You Begin

Sriracha is a hot sauce found in most supermarkets. If you can’t find it, substitute an equal amount of Frank’s RedHot. This dressing also works well with cooked-and-diced chicken breast.

Instructions

Fill large bowl with ice water. Bring 4 quarts water to boil in large pot. Add shrimp and salt and simmer until cooked through, about 2 minutes. Drain shrimp, then transfer to ice bath. Once cool, drain again, and pat dry with paper towels. Cut shrimp into ½-inch pieces.

Combine mayonnaise, carrot, scallions, mint, soy sauce, lime juice, and sriracha in large bowl. Stir in shrimp. Divide shrimp mixture among rolls. Serve.