Firehouse Shrimp Salad

By Kipp Rix

This meal is perfect for those times when the crew is looking for a generous meal that is healthy as well. The bed of this salad is an Asian-based slaw that I developed some time ago to go with a fish taco recipe I was working on. This is an easy-to-fix salad that works just as well for a supper as it does for a lunch. The slaw is best if prepared and allowed to refrigerate and meld the flavors; at a minimum, allow the slaw to sit for 2 hours, but it is optimal if allowed to marinade for 24 hours prior to making the salad. The slaw will keep well in the refrigerator for a week. Though this recipe only calls for shrimp, you can add any variety of your favorite seafood. I have also topped this salad with a heaping spoonfull of ceviche for supper. You can also add a nice grilled tuna steak on top of the salad.


Ingredients (Serves 4):

1 head green cabbage sliced as thin as possible

¼ cup apple cider vinegar

3 tablespoons seasoned rice vinegar

1 teaspoon sesame seed oil

1 tablespoon ground black pepper

sea salt to taste

¼ cup Mae Ploy Sweet Chilli Sauce

2 large avocados

2 cups cherry tomatoes (quartered)

¾ cup diced roasted red bell pepper (fresh roasted or bottled)

½ cup capers

3 pounds medium cleaned shrimp

3 tablespoons olive oil

¼ cup Sweet Teriyaki Sauce

1 tablespoon granulated garlic



  1. Take the cabbage head and split in half through the core and then remove the core from the halves.
  2. Slice the cabbage as thin as possible; a food processor with the slicing blade does fast work of this job if you have one.
  3. In a bowl, combine the vinegars, sesame oil, black pepper, pinch of sea salt, and the Chilli sauce and whisk together to mix well.
  4. Pour this mixture over the sliced cabbage and mix well to evenly coat the cabbage.
  5. Cover the cabbage and place in the refrigerator to marinate.
  6. Dice tomato, avocado, and roasted peppers, and set aside; spray a little lime juice over the avocado to keep it from turning brown if you are not going to use it right away.
  7. Heat a large skillet to medium-high heat and add the olive oil, garlic, and shrimp. Stir and cook the shrimp until almost done.
  8. Add the teriyaki sauce and continue to cook until the shrimp is warmed through. Remove from the heat and allow the shrimp to cool and rest for 5-10 minutes before adding to the salad.
  9. To the bowl of slaw add the tomato, avocado, roasted peppers, and capers; stir to mix thoroughly, and divide equally between the plates.
  10. Top the salads with equal amounts of the warm shrimp mixture. Drizzle a small amount of the Sweet Teriyaki sauce over the top of the salad and serve.



Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.

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