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Steamed Asian Shrimp with Wasabi Mayonnaise


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  • Wasabi Mayonnaise:
  • 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
  • 1 1/2 tablespoon wasabi powder
  • 2 tablespoons rice wine vinegar
  • 1/2 cup mayonnaise



Step 1

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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