Shrimp Diablo Salad

I will read anything. Seriously. I have tried every genre. Some I like more than others, but I’m open to anything. Nora Roberts is an author that falls into my guilty pleasures category. These are books that I can read really fast and always end in a feel-good kind of way. There’s romance and conflict and my favorites have a supernatural angle. They are perfect for beach reading. Or before-bed reading. Or plane reading. You get my drift.

Many of Roberts’ books involve food. Not in a big, plot changing way, but as a way to bring her characters together. A couple of characters usually turn out to be great cooks who do it to relax. The rest of the characters enjoy the eating. In the Three Sisters Island trilogy, one of the leading ladies ends up running a small restaurant in the book store of another of the leading ladies. Many dishes get mentioned through the course of the three books, but the Shrimp Diablo Salad was one that really caught my attention.

Diablo indicates spicy to me, so I went with a creamy, sweet-spicy dressing similar to the very popular “Bang Bang Shrimp” that you can find in restaurants or all over Pinterest. I grabbed the Trader Joe’s chili jam that I used in my Sweet Chili O’Mine Burger and then upped the spice with sriracha. Once this is prepared it could be eaten on a sandwich or over lettuce for a true salad. Either way it’s delicious!

Shrimp Diablo Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Inspired by Nora Roberts’ Three Sisters Island Trilogy.


  • 1 pound chilled shrimp, cooked and cleaned
  • 2 TBSP chopped onion
  • 2 stalks celery, chopped
  • 1/2 cup plain greek yogurt
  • 1/2 cup mayonnaise
  • 2 TBSP sweet chili sauce
  • 2 TBSP sriracha
  • 1 TBSP rice wine vinegar
  • 1 TBSP chives


  1. Mix yogurt, mayo, chili sauce, sriracha, vinegar and chives in medium bowl.
  2. Gently fold in shrimp, onions, and celery.
  3. Chill overnight.

*Disclaimer-I claim no ownership to media mentioned in this post. Three Sisters Island and all related items belong to Nora Roberts and respective publishers. Commentary is my own.*

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