Steamed Asian Shrimp with Wasabi Mayonnaise

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup soy sauce

  • 1/4

    cup rice wine vinegar

  • 3

    tablespoons lime juice

  • 3

    tablespoons sesame oil

  • 2

    cloves garlic, minced

  • 1 1/2

    teaspoon Thai red chili paste

  • 1 1/2

    teaspoon freshly grated ginger

  • 2

    tablespoons finely chopped scallions

  • 2

    pounds large shrimp (16-20/lb), peeled, deveined, tails on

  • Wasabi Mayonnaise:

  • 1 1/2

    tablespoon wasabi powder

  • 2

    tablespoons rice wine vinegar

  • 1/2

    cup mayonnaise

Directions

In a large bowl, whisk together all ingredients except shrimp. Add shrimp and toss to thoroughly coat each one. Refrigerate at least 2 hours or overnight. Add 6 cups water to the bottom of a large pot that accommodates a steaming basket (I used a stockpot). Bring water to a boil. Prepare a single layer of shrimp in the bottom of the steaming basket and steam cook for 3-5 minutes or until shrimp become opaque. Transfer immediately to a bowl or other lidded container and place in refrigerator. Repeat steam cooking with remaining shrimp. Alternatively, marinaded shrimp can be grilled using a grill basket or skewers. Serve cold with wasabi mayo. Wasabi Mayonnaise Whisk the wasabi powder and vinegar into a paste. Whisk in mayonnaise. Serve with steamed shrimp–again, I had mine in single servings (aren’t shrimp just asking to be perched on the rim of a glass?) but displaying all the shrimp on a big platter with a mayo served in a bowl alongside would also be lovely.

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