I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Thursday, July 17, 2025

Sriracha Honey Shrimp and Salmon

Fresh and bright meal for a hot summer night. Shrimp, salmon, crisp veggies and grilled cantaloupe. Who knew cantaloupe would be BBQ friendly? 

Ingredients:

2 salmon fillets (200g/7 oz of salmon) cubed 

160g (6 oz) 51-70 size shrimp

1/2 - 1 cup firm cantaloupe, cubed (or pineapple)

1 bell pepper, diced

1 onion, diced

a handful of white mushrooms

2 tbsps olive oil, divided

1 tbsp red wine vinegar

2 tbsps honey

1 tbsp Sriracha sauce

1/2 tsp ginger

1/2 tsp garlic powder

1 tsp low sodium soy sauce

lime and basil leaves to serve 

Prep all the veggies and the cantaloupe and put them in a bowl. So this not very ripe cantaloupe was sitting there and I thought... why not? And you know what? It turned out to be a great addition to this stir fry! Anyways, back to the prep. Clean the shrimp and cut the salmon into 1 X 1/2" pieces so they cook for about the same time as the shrimp. Put the seafood in a separate bowl. Mix the red wine vinegar, honey, Sriracha, ginger and garlic together. Take 2 tbsps of this mix and add 1 tbsp olive oil and 1 tsp soy sauce. Toss with the shrimp and salmon and marinate in the fridge for 30 minutes. Then with the remaining sauce add 1 tbsp of olive oil and toss with the veggies and cantaloupe. Oil a grill basket for the barbecue and heat to 375-400°F. Add the veg/cantaloupe mix and grill 8-9 minutes or until lightly charred. Remove to a bowl. Oil the basket again and add the shrimp and salmon for 6-8 minutes or until the shrimp are pink and the salmon is cooked through. Return the veg/cantaloupe and toss together heating through for 1-2 minutes. Garnish with fresh basil leaves and a wedge of lime for a squeeze that will pop the flavours.

Serves 2-3 

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