Yum Yum Shrimp Recipes

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HIBACHI SHRIMP WITH YUM YUM SAUCE



Hibachi Shrimp with Yum Yum Sauce image

Provided by Sue Lau

Categories     Main Dish

Number Of Ingredients 25

2 pounds (16-20 count) raw shrimp (peeled and deveined)
1 tablespoon cooking oil
1/4 cup mirin
1 teaspoon toasted sesame oil
1 teaspoon grated ginger
1 teaspoon Japanese soy sauce
1/2 cup mayonnaise
2 tablespoons ketchup
2 teaspoons toasted sesame oil
1 teaspoon sriracha sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
4 cups cold cooked Rice
1 tablespoon oil
5 large eggs (lightly beaten)
salt and pepper
1 cup sliced scallions
1 tablespoon toasted sesame oil
1/4 cup butter
1 cup chopped onion
1 cup frozen peas and carrots
2 tablespoons Japanese soy sauce
1 tablespoon black sesame seeds
1 tablespoon toasted sesame seeds

Steps:

  • Peel and devein the shrimp and mix with the marinade.
  • Marinate refrigerated one hour or more.
  • Stir together the Yum Yum sauce; cover and chill.
  • Break apart the cold rice so there are no clumps; set aside.
  • Heat the tablespoon of oil in a skillet; season the eggs with salt and pepper and scramble; chop into small pieces and set aside with the chopped scallions.
  • Saute the onions, peas and carrots in the sesame oil and butter until the onions soften.
  • Add the rice to the pan along with the remaining rice ingredients and stir until cooked and heated through.
  • Cover and keep warm while grilling the shrimp (should only take a few minutes).
  • Preheat grill to moderate heat and spray a grill pan with grill spray.
  • Drain the shrimp from the marinade and discard the marinade.
  • Drizzle shrimp lightly with oil.
  • Grill the shrimp until firm and lightly charred.
  • Serve with sesame fried rice and yum yum sauce.

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE



Japanese Shrimp Fried Rice with Yum Yum Sauce image

Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.

Provided by doingdirt

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 50m

Yield 6

Number Of Ingredients 20

2 cups uncooked jasmine rice
3 cups water
3 tablespoons vegetable oil, divided
1 sweet onion, chopped
2 cloves garlic, crushed and minced
1 (16 ounce) package frozen peas and carrots
4 tablespoons butter, divided
2 eggs
4 tablespoons oyster sauce
3 tablespoons soy sauce
1 lemon, juiced, divided
salt and pepper to taste
1 pound uncooked medium shrimp, peeled and deveined
1 cup mayonnaise
3 tablespoons water
2 tablespoons paprika
1 teaspoon ginger paste
1 teaspoon white sugar
½ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
  • Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
  • Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
  • Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

Nutrition Facts : Calories 785 calories, Carbohydrate 70.2 g, Cholesterol 211.3 mg, Fat 46.7 g, Fiber 5.5 g, Protein 23.1 g, SaturatedFat 11.1 g, Sodium 982.5 mg, Sugar 3.3 g

YUM YUM GRILLED SHRIMP



Yum Yum Grilled Shrimp image

Loved by everyone! Make sure you soak wooden skewers in water for 30 - 60 minutes before placing on grill.

Provided by Mebriella

Categories     < 4 Hours

Time 1h6m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup plain yogurt
1/4 cup apricot preserves (or peach jam)
2 tablespoons oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 garlic clove, minced
1 tablespoon ginger powder
1 few dashes hot sauce
2 lbs jumbo shrimp, peeled, deveined, tail on

Steps:

  • Combine all ingredients except for shrimp.
  • Place shrimp in a large zip-loc bag and add the marinade and mix well.
  • Place in the refrigerator for several hours, the longer the better.
  • Preheat grill on medium heat.
  • Thread the shrimp on the skewers.
  • Grill over medium heat for about three minutes per side or until shrimp is just pink.

Nutrition Facts : Calories 317.7, Fat 11.3, SaturatedFat 2.5, Cholesterol 294, Sodium 1615.4, Carbohydrate 19.4, Fiber 0.4, Sugar 11.7, Protein 34

TOM YUM SOUP WITH SHRIMP | TOM YUM GOONG



Tom Yum Soup with Shrimp | Tom Yum Goong image

Tom Yum Soup with Shrimp | Tom Yum Goong ®This is a RAS signature Recipe© The ever-popular Thai Hot and Sour Soup - made with prawns. Full of arom...com

Provided by Shana Shameer

Time 20m

Number Of Ingredients 14

10 - 12 medium-sized Prawns, cleaned, deveined ( tails kept on for presentation - optional )
3 slender stalks Lemongrass, the lower stalk portion, outer layers removed, to reveal the tender portion
2 large Kaffir Lime leaves
1 fresh, Juicy Lime (deep green lime)
3-inch Piece Galangal
5-6 Shallots, peeled
1 large Fresh red chili (mild heat)
3-4 Small Hot Thai chillies (chilli padi) green and red, left whole
1/4 tsp Dried Red Chilli Paste ( see notes )
2 Tbsp Sunflower oil/ veg oil
3 1/2 cups Water
3 tsp Tamarind solution (dilute) - Use less if using this paste (concentrated) .
To taste Salt OR Fish sauce
1/2 tsp Light Bown sugar

Steps:

  • Roughly chop the Long fresh red (mild) chilli, the shallots, and the galangal. Add to a grinder jar, and without adding water, grind to a paste - (as smooth as possible).
  • Heat oil in a pot and add the freshly made spice paste. Stir till it gets, nice and aromatic.
  • Also, add the dried red chilli paste and stir this in. Stir till the oil somewhat separates.
  • Now add the cleaned prawns. Coat the pawns with the paste and cook them for just about a minute till slightly seared.
  • Pour in the water(3 1/2 cups) and bring this to a boil.
  • Meanwhile, gently bruise the white portion of lemongrass stalks, by pounding on them ( without breaking up the stalks). Also remove the midvein section of the kaffir lime, thereby tearing each leaf into 2 pieces. This is to help release more aromatics and flavour from the lemongrass and Kaffir lime leaves.
  • Once the soup has come to a boil, add the lemongrass stalks and kaffir lime leaves.
  • Add tamarind solution (3 tsp) or (to taste) if using concentrated paste.
  • Also add salt or fish sauce, whichever you are using, to taste. Although Thai fish sauce is used traditionally, not everyone likes the pungent smell of the fish sauce in their soup.
  • Add light brown sugar (1/2 tsp) to balance the overall taste.
  • Simmer the soup on a medium flame for 8-10 minutes, till the prawns are just cooked. Once simmered a while, add the whole green and red (/ small) chillies. Taste once more and add salt if needed.
  • At the very end, add lime juice. Taste as you go. Add the juice of half the lime and add the rest if needed.
  • Delicious, simple and satisfying Tom Yum Soup is ready. After the soup has rested for some time, you can remove the lemongrass stalks, kaffir lime leaves, and whole green and red chillies. This is so that none of these overpowers the soup, by being left in the soup too long.
  • Garnish with chopped fresh cilantro(coriander) and serve along with your meal. Tom yum soup is often served alongside steamed white rice. It is even poured over rice at times, instead of adding curry.

Nutrition Facts : ServingSize 4

YUM YUM SHRIMP



Yum Yum Shrimp image

Make and share this Yum Yum Shrimp recipe from Food.com.

Provided by Mebriella

Categories     Healthy

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups water, iced
1 teaspoon sugar
1 teaspoon salt
1 lb small shrimp (peeled)
2 teaspoons cajun seasoning
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon powdered sugar
1/2 cup beer
vegetable oil

Steps:

  • Mix 3 cups ice water, sugar and salt in a bowl.
  • Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
  • Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
  • Add the shrimp and stir until evenly coated.
  • Heat oil to 350 degrees.
  • Working in batches, fry shrimp until golden, about 3 minutes.
  • Remove and drain on paper towels; season with salt.

THAI TOM YUM SHRIMP STIR FRY



Thai Tom Yum Shrimp Stir Fry image

This Thai Tom Yum Shrimp Stir-Fry is a unique twist on the famous Thai Tom Yum Soup. The classic sour, sweet and spicy flavors of Thai Tom Yum are unmistakable in this quick and easy stir-fry.

Provided by Char Ferrara

Categories     Asian (by cuisine)

Time 45m

Number Of Ingredients 13

1 lb shrimp (large, deveined, tail-on)
[1 tablespoon Thai Tom Yum paste]
1 teaspoon sugar
1 pinch salt
3 tablespoons cooking oil
2 stalks lemongrass (cut into 1 1/2 inch pieces)
2 cloves garlic (chopped)
1/2 onion (sliced)
1 cup sliced mushrooms
1/2 cup cherry tomatoes
4 kaffir lime leaves (cut into half horizontally (8 small leaves total))
2 sprigs fresh cilantro
1 fresh red chili (sliced)

Steps:

  • Pat the shrimp dry with paper towels. Add Thai Tom Yum paste, sugar, and salt to the shrimp.
  • Stir well, coating every shrimp evenly with the Tom Yum paste. Allow the shrimp to marinate in the fridge for 15 - 30 minutes.
  • Take the shrimp out of the fridge and let it sit at room temperature for about 5 to 10 minutes before stir-frying.
  • Heat cooking oil in a wok over medium-high heat. Add the lemongrass to the wok and stir-fry until slightly charred at the edges.
  • Add garlic and onion, then stir-fry for about 30 seconds.
  • Add mushrooms to the wok, then stir-fry till cooked all the way through.
  • Push all the ingredients to the side of the wok, making way for the shrimp. Add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow them to sear.
  • Stir-fry the shrimp, combining it with the other ingredients, for another minute or until fully cooked.
  • Stir in cherry tomatoes and lime leaves.
  • Give the dish one last stir to combine all the ingredients well. Turn off the heat then transfer the dish to a serving plate.
  • Garnish with fresh cilantro leaves and sliced red chili
  • Remove the kaffir lime leaves or leave them in the dish for presentation, but it's not recommended that they be eaten as the flavor of the whole leaf might be a bit strong! They do give the dish an incredible aroma.
  • Enjoy over steamed rice or on its own!

Nutrition Facts : ServingSize 1 g, Calories 430 kcal, Carbohydrate 23 g, Protein 37 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 265 mg, Sodium 1621 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 14 g

HOMEMADE YUM YUM SAUCE



Homemade Yum Yum Sauce image

Homemade Yum Yum Sauce Recipe - AKA Japanese Shrimp Sauce, this simple and delicious dipping sauce requires only 5 ingredients! Perfect for enjoying with your favorite seafood or veggies.

Provided by Sommer Collier

Categories     Condiment

Time 5m

Number Of Ingredients 5

3/4 cup mayonnaise, (could be low-fat)
3 tablespoons granulated sugar
1 tablespoon ketchup
1 teaspoon rice vinegar
1/2 teaspoon Lawry's Seasoned Salt

Steps:

  • Mix all ingredients together. Whisk in 3 tablespoon water to thin out the sauce. Taste and add more seasoning salt if desired.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 2 TB, Calories 162 kcal, Carbohydrate 5 g, Protein 1 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 296 mg, Sugar 5 g

YUM YUM SHRIMP TACO



Yum Yum Shrimp Taco image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 4 servings (8 tacos)

Number Of Ingredients 26

2 cups sugar
1 cup unfiltered apple juice
1 cup apple cider vinegar
1/2 cup lime juice
1 cup mango puree
3 tablespoons finely chopped fresh ginger
1 to 2 tablespoons red crushed pepper
2 habaneros, minced
Zest from 2 to 3 limes (reserve the limes for the dressing)
1/2 cup sugar
1/4 kosher salt
1/4 tablespoon ground black pepper
1 cup lime juice
1 cup soy sauce
1/3 cup mirin
1/3 cup olive oil
1/4 sriracha
1/2 daikon, grated
1 small to medium napa cabbage
2 bunch scallions
1 large carrot
Vegetable oil, for cooking
2 1/2 pounds 21/25 shrimp, peeled and deveined
8 flour tortillas
1 bunch fresh cilantro, optional
Sriracha, for serving

Steps:

  • For the mango ginger habanero glaze: In a large pot over medium heat, add sugar, unfiltered apple juice, apple cider vinegar, lime juice and 1 cup water. Stir until sugar dissolves. Add mango puree, ginger, red crushed pepper and habaneros. Stir well and bring to a boil. Reduce heat and simmer until mixture has cooked down to half the amount and is thick and sticky, 2 to 3 hours. Cool and transfer to a squirt bottle for easy application.
  • For the sweet lime pepper: Meanwhile, preheat the oven to 170 degrees F.
  • Spread the lime zest on a baking sheet and bake 1 hour, then blend into a powder with a high-powered blender.
  • Mix lime powder in a bowl with the sugar, salt and pepper and, boom, you got some Sweet Lime Pepper.
  • For the soy lime dressing: In a small bowl, whisk lime juice, soy, mirin, olive oil and sriracha. Transfer to a squirt bottle for easy application. Dressing tends to separate, so shake or stir before use.
  • For the slaw: Gather grated daikon in a ball or cheesecloth and squeeze out all the excess water. (Avoiding this step will lead to very wet tacos.)
  • Peel any bruised or wilted leaves from cabbage and thinly chop about 2 inches from the bottom, avoiding the core. Chop the scallions and carrots. Mix all ingredients in a large bowl and reserve for later.
  • For the yum yum shrimp tacos: Preheat a flat griddle or frying pan over medium-high heat. Oil pan with vegetable oil and drop shrimp in pan. Sprinkle generously with sweet lime pepper, then cook for 2 minutes. Flip and cover again with sweet lime pepper and cook for 2 minutes. Add some mango habanero glaze and toss shrimp until a little caramelization forms on the shrimp (being careful not to burn them), another 2 to 3 minutes.
  • Line 2 shells with a handful of the slaw, then add soy lime dressing. Add cilantro if using. Place shrimp atop the tacos, then top with sriracha.

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