Best Soy Marinated Shrimp With Ginger Aioli Recipes

Ginger-Soy-Lime Marinated Shrimp image

Provided by Bobby Flay

Time 35m

Yield 8 servings

Number Of Ingredients 10

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce (gluten-free, if desired)
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on

Steps:

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Soy-Sake Shrimp with Ginger Aïoli image

Provided by Joe Dion

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 11

1/2 cup soy sauce
2 green onions, chopped
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
Cooked white rice

Steps:

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

Ginger-Soy-Lime Marinated Shrimp image

Provided by Juenessa

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 large shallots, peeled and chopped
1 piece fresh ginger, peeled and chopped (2-inch piece)
4 garlic cloves, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onion
1/4 cup peanut oil
1/4 teaspoon fresh coarse ground black pepper
2 lbs large shrimp, shells and tails on

Steps:

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
Add the green onion and oil and blend until combined.
Season with black pepper, to taste.
Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high.
Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
Serve on brown paper bags, if desired.

Nutrition Facts : Calories 219.4, Fat 8.8, SaturatedFat 1.5, Cholesterol 172.8, Sodium 1678.2, Carbohydrate 8.6, Fiber 0.4, Sugar 4, Protein 26.3

Soy-Sake Shrimp With Ginger Aioli image

Provided by Manami

Categories White Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup soy sauce
2 green onions, chopped
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or 2 tablespoons dry sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
crushed red pepper flakes
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
cooked white rice, with
fresh parsley leaves

Steps:

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, curshed red pepper flakes, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend.
Add shrimp and toss to coat.
Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
Blend mayonnaise and ginger in food processor until smooth.
Transfer ginger aioli to small bowl and refrigerate.
Drain marinade from shrimp into small saucepan; bring to boil.
Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
Add shrimp; sauté until just opaque in center, about 4 minutes.
Mound rice in center of plates.
Arrange shrimp around rice; drizzle with ginger aioli.
Serve, passing reserved boiled marinade.