Best 3 Asian Boiled Shrimp Spicy Asian Mayonnaise Recipes

With the tantalizing aroma of fragrant spices and the vibrant colors of fresh ingredients, Asian boiled shrimp with spicy Asian mayonnaise is a culinary delight that marries the bold flavors of Asia with the delicate sweetness of seafood. This tantalizing dish is a perfect appetizer or main course for any occasion, offering a unique blend of textures and flavors that will leave your taste buds craving more. Let's embark on a culinary journey to discover the secrets behind creating the ultimate Asian boiled shrimp with spicy Asian mayonnaise.

Here are our top 3 tried and tested recipes!

ASIAN-STYLE SHRIMP SCAMPI

Asian-Style Shrimp Scampi image

Shrimp scampi with an Asian twist.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 (8 ounce) package dry spaghetti
2 tablespoons peanut oil
16 jumbo shrimp, peeled and deveined
½ cup dry sherry
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger paste
½ cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sriracha sauce
1 tablespoon unsalted butter
1 lime, juiced
2 green onions, chopped
1 tablespoon toasted sesame seeds

Steps:

Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.
Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.
Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.
Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 52.5 g, Cholesterol 221.4 mg, Fat 16.4 g, Fiber 3.1 g, Protein 31.7 g, SaturatedFat 4.1 g, Sodium 1000.4 mg, Sugar 2.4 g

ASIAN MAYONNAISE

Asian Mayonnaise image

Another one from the Living kitchen & cooks. Remember to bring ALL INGREDIENTS to room temp to ensure success!

Provided by Debber

Categories Spreads

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt
1/2 cup canola oil
1 1/4 cups canola oil
1/4 cup extra virgin olive oil
2 tablespoons hot water
2 teaspoons lemon juice
1 teaspoon salt
1 pinch cayenne pepper

Steps:

Beat egg yolks on medium speed until slightly thickened.
Add lemon juice, mustard, salt; beat one minute.
Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
Fold in water, lemon juice, salt & cayenne.
Serve at room temp; refrigerate leftovers for up to a week.
REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

Nutrition Facts : Calories 250.4, Fat 28, SaturatedFat 2.4, Cholesterol 35.4, Sodium 293.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.5

ASIAN-STYLE PICKLED SHRIMP

Asian-Style Pickled Shrimp image

Categories Appetizer Shrimp Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 1/4 cups water
3 tablespoons rice vinegar
2 tablespoons minced fresh lemongrass*
1 1/2 tablespoons pickling spice
1 tablespoon salt
1 teaspoon whole black peppercorns
2 pounds uncooked medium shrimp, unpeeled, rinsed
1/2 cup plus 2 tablespoons chopped fresh cilantro
4 small green onions, chopped (about 1/2 cup)
3 tablespoons minced pickled ginger,* 2 tablespoons ginger brine reserved

Steps:

Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.
*Available at Asian markets, specialty foods stores and some supermarkets.

Tips:

Fresh is best: Use the freshest shrimp you can find for the best flavor and texture.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
Make sure the shrimp is fully cooked: To ensure that the shrimp is fully cooked, cook it until it is opaque and pink. You can also check the internal temperature of the shrimp with a meat thermometer. It should read 120 degrees Fahrenheit.
Use a variety of vegetables: This recipe calls for bell peppers, carrots, and snow peas, but you can use any vegetables that you like. Some other good options include broccoli, asparagus, and zucchini.
Adjust the spiciness to your liking: The amount of Sriracha sauce that you add to the mayonnaise will determine how spicy the dipping sauce is. Start with a small amount and add more to taste.

Conclusion:

This Asian boiled shrimp with spicy Asian mayonnaise is a quick and easy appetizer or main course that is sure to please everyone at your table. The shrimp is cooked to perfection and the dipping sauce is flavorful and spicy. Serve this dish with steamed rice or noodles for a complete meal.