Best Garlic Shrimp Roll Recipes

HAWAIIAN GARLIC SHRIMP SLIDERS

Hawaiian Garlic Shrimp Sliders image

These sliders draw their inspiration from the beloved garlic shrimp trucks and stands of Hawaii, translating the flavors to mini shrimp burgers. An outrageous amount of garlic is sauteed in butter and tossed with paprika and cayenne. The mixture is folded into chopped shrimp, shaped into patties and cooked until succulent. Serve these shrimp patties on sweet slider buns with a crunchy green slaw of shredded napa cabbage, sliced scallions and cucumbers and you will be transported.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 9 sliders

Number Of Ingredients 13

Ingredients

2 heads garlic, peeled (about 20 cloves; see Cook's Note)
1 stick (8 tablespoons) unsalted butter
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Kosher salt
4 cups shredded napa cabbage (about 1/4 head)
6 scallions, sliced
1 Persian cucumber, halved lengthwise and sliced into half-moons
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp
One 10-ounce package sweet slider buns
Mayonnaise, preferably Japanese-style, for serving

Steps:

Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.

SEARED GARLICKY SHRIMP FRESH SPRING ROLLS

Seared Garlicky Shrimp Fresh Spring Rolls image

A fresh spring roll DIY bar is fabulous for parties and get-togethers--familiar yet a little unexpected. I've been known to use the pretty array of veggies--like bright peppers and green herbs--as a stand-in for flowers! Set out a variety of condiments in cute bowls, a stack of small plates and sit back and let your friends roll with it.

Provided by Food Network

Categories appetizer

Time 45m

Yield twelve 8 1/2-inch fresh spring rolls

Number Of Ingredients 29

Ingredients

1 cup sugar snap peas
1 ear sweet corn
2 red bell peppers, seeded and sliced into long, thin strips
1 1/2 cups shredded carrots
1 1/2 cups bean sprouts
1 cup snow peas, sliced on the diagonal into thin strips
2 tablespoons sesame oil
1 small yellow onion, very finely chopped
15 shiitake mushrooms (5 ounces), stems removed, caps very finely chopped, or 7 dried shiitake mushrooms covered in boiling water for 5 minutes, drained and chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
8 ounces peeled and deveined small shrimp (see Cook's Note)
1 teaspoon reduced-sodium soy sauce or tamari
Twelve 8 1/2-inch round rice paper wrappers (available in Asian markets and the produce section of some supermarkets)
1/4 cup basil leaves
1/4 cup cilantro leaves
2 tablespoons toasted sesame seeds
2 scallions sliced on the bias
Hot sauce (I like Sriracha)
Citrus Ponzu Sauce, recipe follows, for dipping
Spicy Miso Dip, recipe follows, for dipping (optional)
1/4 cup reduced-sodium soy sauce or tamari
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar, optional
1/2 cup olive oil mayonnaise or vegan mayonnaise
1 tablespoon red or white miso
1 tablespoon Sriracha
2 tablespoons thinly sliced scallions, sliced on the bias

Steps:

For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you're not using the filling within 30 minutes.)
For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.
Whisk together all of the ingredients in a small bowl.
Whisk together all of the ingredients in a small bowl.