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Sriracha Mayo with Grilled Shrimp & Veggies

NUCO - NucoconutSriracha Mayo with Grilled Shrimp & Veggies

Sriracha Mayo with Grilled Shrimp & Veggies

Prep Time: 15 minutes/ Cook Time: 20 minutes / Total time: 35 minutes

Ingredients: Makes (2) Servings


  • 2 Tbsp NUCO Premium Coconut Oil
  • ½ Lb shrimp, unshelled
  • 2 Cup broccoli, steamed
  • ½ Cup red bell peppers, diced
  • ½ Cup yellow bell peppers, diced
  • ½ Cup red onion, diced
  • Salt and pepper to taste

Dressing Recipe

  • ¼ Cup of NUCO Vegan Mayo
  • 2 Tsp Sriracha sauce
  • 1/8 Tsp low sodium soy sauce
  • 1 Tsp lime juice


  1. Wash all vegetables thoroughly before cutting
  2. In a bowl add the shrimp, NUCO Premium Coconut Oil, salt, pepper and begin mixing until the all of the shrimps are evenly coated. Set it aside and let it marinate while you begin cooking the vegetables.
  3. Using your pan, set the stove the medium high temperature.
  4. Once the pan is hot combine the broccoli, red bell peppers, yellow bell peppers, and onion. Begin stirring until vegetables are lightly burnt for a nice crisp taste. (You can also roast your vegetables)
  5. Preheat griddle or grill pan over high heat
  6. Grill each shrimp for 2 minutes on each side until the tail is red and the shrimp is opaque

Dressing Directions:

  1. In a small bowl combine the vegan mayo, Sriracha, low sodium soy sauce, and lime juice until smooth and creamy