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Firebirds-Style Grilled Shrimp & Strawberry Salad

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Firebirds Wood Fired Grill - Grilled Shrimp & Strawberry Salad

Firebirds-Style Grilled Shrimp & Strawberry Salad

Knock-off of the Firebirds Wood Fired Grill – grilled shrimp & strawberry salad based on published ingredient lists and restaurant demos.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 2 Servings
Course: Entrée, Main Course, Salad
Cuisine: American, Grill Cuisine
Ingredients Equipment Method Video Notes

Ingredients
  

Salad Ingredients (2 large servings)
  • 8–10 Large or jumbo shrimp peeled/deveined
  • 1 tsp Olive oil EVOO
  • Steak seasoning or Cajun seasoning
  • 5-6 cups Spring mix or mixed greens
  • 1 cup sliced, fresh strawberries can substitute with Kiwi or Asian pear
  • 1/2 cup Matchstick cut jicama can substitute with sugar snap peas
  • 1/3 cup Goat cheese crumbles can substitute with Feta or Blue Cheese
  • 1/2 cup Spiced pecans
  • Optionally thin sliced red onion can substitute with Shallot
Quick Spiced Pecans
  • 1/2 cup Pecans
  • 1 tsp Butter melted or room temp
  • 1 tbsp Brown sugar
  • Pinch Ancho chili powder or cayenne can substitute Smoked Paprika
  • Tiny pinch salt
Balsamic Vinaigrette
  • 3 tbsp Balsamic vinegar
  • 1 tsp Honey
  • 1 tsp Dijon mustard
  • 1 Small garlic clove minced
  • 1/4 cup Olive oil EVOO
  • Salt & pepper

Equipment

  • Vinaigrette bottle
  • Sauté Pan
  • Mixing Bowl
  • Gas or Charcoal Grill

Method
 

Prepare the Pecans
  1. Mix ingredients in a bowl, coating the pecans with all ingredients
  2. Toast in a skillet 3–4 minutes until glossy and fragrant.
  3. Set aside and let cool
    4. Instead of making the candied, spiced pecans you can buy them at stores like Trader Joe's or Whole Foods
Mix the Balsamic Vinaigrette
  1. Mix ingredients in a bowl
  2. Whisk until emulsified then transfer to a Vinaigrette bottle
    3. Instead of making the dressing you can use a store bought Raspberry Balsamic Vinaigrette or similar
Prepare the Shrimp
  1. Peel and devein shrimp, leaving tails on or off (your choice).
  2. Pat them very dry with paper towels.
    3. Important: Wet shrimp = steaming, not grilling.
  3. Toss with olive oil and seasonings.
Preheat the grill properly
  1. Heat grill to medium-high (about 400–450°F).
  2. Clean grates thoroughly.
  3. Oil the grates right before cooking (paper towel + tongs + oil).
    4. You want a hot surface so shrimp sear fast and don’t stick.
Grill timing (this is critical)
  1. Place shrimp on hot grill.
  2. Cook 2–3 minutes first side
  3. Flip and cook 1–2 minutes second side
    4. You’re looking for: Pink color turning opaque, Light char marks, Slight curl into a “C” shape. Overcooked shrimp = tight “O” shape and rubber texture.
Optional Firebirds trick – Right at the end:
  1. Brush lightly with a mix of: 1 tsp melted butter, tiny pinch smoked paprika, drop of honey. This gives that slightly glossy, restaurant finish.
Rest the Shrimp (don’t skip)
  1. Remove shrimp immediately to a plate.
  2. Rest 1–2 minutes only (they keep cooking from heat).
Assemble the Salad
  1. Toss greens lightly with vinaigrette. Top with strawberries, jicama, goat cheese, and spiced pecans. Add hot grilled shrimp on top.

Video

Notes

To Get Even Closer to the Restaurant Version:
  • Use a slightly sweet balsamic dressing.
  • Don’t overdress the greens.
  • Grill the shrimp hard and fast for char.
  • Goat cheese is important — feta changes the flavor too much.
  • Candied/spiced pecans are one of the key signature flavors.

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