Best Asian Shrimp Appetizers Recipes

THAI SHRIMP APPETIZERS

Thai Shrimp Appetizers image

Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/4 cup canola oil
2 green onions, chopped
2 tablespoons rice vinegar
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked medium shrimp, peeled and deveined

Steps:

In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

25 SIMPLE ASIAN SHRIMP RECIPE COLLECTION

25 Simple Asian Shrimp Recipe Collection image

Provided by insanelygood

Categories Recipe Roundup Seafood

Number Of Ingredients 25

Ingredients

Shrimp Sinigang (Sinigang na Hipon)
Easy Thai Shrimp Soup
Chinese Shrimp Stir Fry Recipe
Easy Hoisin Shrimp
Salt and Pepper Shrimp
Halabos na Hipon
Easy Kung Pao Shrimp Recipe
Easy Ginger Sesame Shrimp Stir-Fry
Asian Chilli Garlic Prawns
Spicy Thai Grilled Shrimp
4 Minutes Spicy Garlic Shrimp
Shrimp Tempura
Garlic Honey Lime Shrimp
Gochujang Honey Shrimp
Spicy Grilled Shrimp Skewers (Gochujang Saewu Gui)
Korean BBQ Shrimp
Shrimp Lo Mein
Ukoy Recipe - Filipino Shrimp Fritters
Healthy Shrimp Pad Thai
Shrimp Omelette
Skinnyish General Tso's Shrimp and Tofu
Miso Butter Shrimp Recipe
Easy Hunan Shrimp
Fried Shrimp Balls
Shrimp Toast

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Asian shrimp recipe in 30 minutes or less!

Nutrition Facts :

ASIAN SHRIMP APPETIZERS

Asian Shrimp Appetizers image

I recently had a baby shower for the daughter of a dear friend. I wanted to serve some apps during the meet and greet but didn't want to tie up the ovens, or me. I adapted this receipe from a grilled shrimp receipe I have had for years. It was a huge hit with the ladies and makes a great no plate finger food. I hope you enjoy it!

Provided by Mary Anne Looby @mostesthostess

Categories Seafood Appetizers

Number Of Ingredients 12

Ingredients

1 1/2 pound(s) peeled and devained shrimp
2 slice(s) fresh ginger
2 - scallions, trimmed
5 tablespoon(s) asian sesame oil (also called dark sesame)
3 tablespoon(s) cooking sherry
3 tablespoon(s) soy sauce
1 1/2 tablespoon(s) honey
1 1/2 tablespoon(s) sesame seeds
1 tablespoon(s) thai sweet chile sauce (optional)
1/2 teaspoon(s) chinese five-spice powder
2 clove(s) garlic, flattened
5 bunch(es) belgium endive

Steps:

This can all be done the day before you plan to serve this app. Mix everything except the shrimp and Belgium endive in a pot on medium heat until everything is well blended. Let cool for a while in the fridge.
Clean the Belgium endive by separating the leaves of the bulb and washing. With a sharp knife remove a slice from the bottom of each leaf where it is tough. If any of the leaves have brown spots set aside and do not use. Save for another dish. You should have 30 to 50 nice firm leaves. Place them on a clean tea towel or paper towels, if you use them, to dry. Once dry they can be placed in zip lock bags or any airtight containers till needed.
Now that the marinade is cooled down pour it over the shrimp in a bowl large enough for you to move it around. I use my hands and just make sure all the shrimp has been coated. You can then cover the bowl an place in fridge or you can put the shrimp in a zip lock bag that can be tossed around occasionally to move the marinade. I don't like to clutter my fridge up with bowls etc.
The day of your party or event remove everthing from fridge, if you have an indoor grill, remove shrimp from marinade and grill on hot grill till they turn pink and are done. If you do not have a grill place the shrimp in a sauté pan and sauté over med high heat until done. place the marinade in another pot and heat on med high until it starts to boil turn the heat down and let it simmer until it cooks down and thickens a bit.
If you have a food processor place the shrimp in it and give it a quick chop. You want it to look like a small dice. If you don't have a processor you can chopped by hand (this is what I used to do until arthritis got the better of my thumbs), place the shrimp in a bowl and pour the marinade over it and give it a good turn or two to mix. Once it is cool fill each endive leave with the mix and place on trays to pass. Place in fridge until ready to pass.