Best 4 Crispy Creamy Rock Shrimp With Sweet Chile Aioli And Apple Slaw Recipes

Welcome to the ultimate culinary journey, where flavors intertwine and textures dance on your palate. Embark on a gastronomic adventure as we explore the delectable world of crispy creamy rock shrimp, enveloped in a symphony of sweet chile aioli and the refreshing crunch of apple slaw. Indulge in a step-by-step guide to crafting this extraordinary dish, transforming simple ingredients into a masterpiece that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW

Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw image

Provided by Kerry Simon

Categories Appetizer Super Bowl Mayonnaise Apple Shrimp Tailgating Deep-Fry Pescatarian Peanut Free Tree Nut Free

Yield Makes 6 appetizer servings

Number Of Ingredients 26

Ingredients

For the sweet chile aioli:
1 cup mayonnaise
1 tablespoon white miso (also called shiro miso)
Juice of 1/2 lime
1 tablespoon sambal ulek
2 tablespoons Thai sweet chile sauce
2 teaspoons fresh cilantro, finely chopped
For the apple slaw:
1 medium Fuji apple, peeled, cored, and cut into julienne
1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/2 cup micro greens such as arugula, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
For the shrimp:
About 10 cups vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
16 ounces Asahi Super Dry Beer
3 cups tempura mix*
1/2 pound fresh rock shrimp, peeled and deveined
*Available at Asian markets or in the Asian section of the supermarket
Special Equipment
Deep-fat thermometer

Steps:

Make the sweet chile aioli:
In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Make the apple slaw:
In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
Batter and fry the shrimp:
Line a baking sheet with 2 layers of paper towels.
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
In a small bowl, whisk together flour, salt, and pepper.
In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
To serve:
Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

SWEET AND SPICY SRIRACHA AIOLI

Sweet and Spicy Sriracha Aioli image

Sweet and spicy Sriracha aioli.

Provided by Jake176

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

¾ cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
1 teaspoon sesame oil
kosher salt and ground black pepper to taste

Steps:

Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 2.9 g, Cholesterol 7.8 mg, Fat 17 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 289.1 mg, Sugar 1.5 g

CRISPY CILANTRO-CHILE SHRIMP

Crispy Cilantro-Chile Shrimp image

These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking often features lots of seafood and bright, fresh flavors, like the wallop of cilantro that flavors this dish. (Puréeing cilantro, as in this recipe, changes the enzyme that makes it taste soapy to some people, and reveals a deeply savory, almost mellow side to the herb.) A coating of farina, of which Cream of Wheat cereal is made, gives a dramatically craggy, crunchy texture; rava or semolina flour also work well. Be sure to pat the farina onto the shrimp before frying to help the coating adhere. Serve the shrimp with flatbreads, like chapatis.

Provided by Sarah DiGregorio

Categories dinner, weeknight, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 ounces cilantro leaves and stems (about 2 medium bunches or 1 large bunch), cut to fit into a blender
5 garlic cloves, peeled
1 serrano chile, stemmed, halved and seeded
2 tablespoons vegetable oil, plus up to ¾ cup for frying
1 heaping tablespoon chopped fresh ginger
1 tablespoon lime juice (from about 1 lime), plus lime wedges for serving
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
Kosher salt (Diamond Crystal)
1 1/2 pounds large or extra-large shrimp, peeled, deveined and tails removed
1 1/4 cups farina, rava or semolina flour

Steps:

Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI

Firecracker Shrimp Roll with Crab Aioli image

Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Provided by Chef John

Categories Seafood Shellfish Crab

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
Remove tails from shrimp and keep chilled until ready to use.
Preheat the oven to 400 degrees F (200 degrees C).
Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
Soak shrimp in the buttermilk mixture for about 5 minutes.
Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

Tips:

To devein the rock shrimp, use a pair of kitchen shears to cut along the back of the shrimp and remove the vein. You can also buy rock shrimp that is already deveined.
To make the sweet chile aioli, simply whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl.
To make the apple slaw, combine shredded cabbage, shredded carrots, chopped apple, and chopped cilantro in a large bowl. Dress the slaw with a mixture of mayonnaise, vinegar, sugar, and salt and pepper to taste.
To fry the rock shrimp, heat a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until the shrimp are pink and crispy, about 3-4 minutes.
Serve the crispy rock shrimp with the sweet chile aioli and apple slaw. You can also serve the shrimp over rice or noodles.

Conclusion:

This recipe for crispy creamy rock shrimp with sweet chile aioli and apple slaw is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, the aioli is creamy and tangy, and the slaw is refreshing and crunchy. This dish is sure to be a hit at your next party or gathering.