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

CRISPY HIBACHI SHRIMP WITH SWEET CHILI AIOLI

Crispy Hibachi Shrimp with Sweet Chili Aioli image

These Crispy Hibachi Shrimp with Sweet Chili Aioli are seared on high heat and are seasoned with garlic, soy, and lemon. And the sauce takes these shrimp to the next level. It is creamy, spicy, and a little sweet. Even better than your local hibachi restaurant (and a heck of a lot cheaper).

Provided by Brianna May

Time 15m

Number Of Ingredients 10

Ingredients

2 Tablespoons unsalted butter
2 teaspoons toasted (dark sesame oil*)
1 pound deveined and peeled shrimp
2 Tablespoons soy sauce
2-3 cloves garlic (grated)
1 lemon wedge
1/3 cup mayonnaise
3 Tablespoons sweet chili sauce
1 Tablespoon lime juice
2 cloves garlic (grated)

Steps:

Review all recipe notes and instructions before beginning.
In a small bowl, whisk together the mayonnaise, chili sauce, lime juice, and garlic. Store in the refrigerator until ready to serve.
In a large skillet or on a griddle, heat the butter and sesame oil on medium high heat.
Add the shrimp in a single layer. Sear until the shrimp are browned and crispy. Flip.
Repeat until the other side is browned as well.
Add soy sauce, garlic, and a squeeze of lemon. Remove from heat once most of the liquid has evaporated. Serve with sauce.

Nutrition Facts : Calories 646 kcal, Carbohydrate 18 g, Protein 49 g, Fat 43 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 411 mg, Sodium 1820 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 29 g, ServingSize 1 serving

ROCK SHRIMP WITH SPICY CREAMY SAUCE

Rock Shrimp with Spicy Creamy Sauce image

Provided by Sandra Lee

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Vegetable oil
1/2 cup real mayonnaise
1/4 cup plus 1 tablespoon heavy whipping cream
2 teaspoons Szechuan seasoning
2 cups tempura batter mix (recommended: Hime)
1 1/2 cups ice water
1 pound rock shrimp*
Endives, for garnish
Crispy onions (recommended: French's Original), for garnish

Steps:

Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

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.