HIBACHI SHRIMP WITH YUM YUM SAUCE
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
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
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
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
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 ®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
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
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
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
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
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 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
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
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 4 servings (8 tacos)
Number Of Ingredients 26
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.
More about "yum yum shrimp recipes"
3 MIN YUM YUM SAUCE RECIPE - HOW TO MAKE YUM YUM …
From masalaherb.com
5/5 (19)Total Time 3 minsCategory CondimentCalories 54 per serving
- Then add the remaining ingredients, Black Pepper, Sugar and Paprika and combine to a smooth creamy sauce.
- If you want you can also add Lime juice and/or Tabasco sauce to your yum yum sauce for a little more flavor. Tabasco adds a bit of zing! Don't add too much lemon and Tabasco sauce as the acidity can turn the sauce more liquid. A few drops is enough.
7 SPICE TERIYAKI SHRIMP WITH SPICY CITRUS YUM YUM SAUCE ...
From mccormick.com
Cuisine JapaneseCategory EntreesServings 6
YUM YUM SAUCE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
Reviews 2Category CondimentCuisine JapaneseTotal Time 5 mins
- Whisk water into sauce until it is the desired consistency. I use 1 tbsp for dipping, but you may want slightly more if you want to drizzle it.
AIR FRYER SHRIMP WITH YUM YUM SAUCE - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Ratings 1Category Appetizer, Main CourseCuisine AmericanTotal Time 15 mins
- Pat the shrimp dry with paper towels and place them in a bowl. Add the soy sauce, garlic paste, and ginger paste. Stir until combined and let this marinate for 15 minutes.
- In another bowl mix together the mayo, ketchup, sugar, paprika, and garlic powder to make the Yum Yum sauce.
- Put the shrimp in a single layer in the air fryer basket. Set the air fryer to 400 degrees for 8-10 minutes.
THAI TOM YUM SHRIMP STIR FRY RECIPE | SIDECHEF
From sidechef.com
4/5 (1)Total Time 45 minsCuisine Thai, AsianCalories 81 per serving
- Pat the Large Shrimp (1 pound) dry with paper towels. Add Tom Yum Chili Paste (1 tablespoon), Granulated Sugar (1 teaspoon) and Salt (1 pinch) 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 (3 tablespoon) in a wok over medium-high heat. Add the lLemongrass (2 stalk) to the wok and stir-fry until slightly charred at the edges.
TOM YUM GOONG – THAI SHRIMP SOUP - HAPPY TUMMY RECIPES
From happytummyrecipes.com
Category Main Course, SoupTotal Time 40 mins
- Clean the shrimp thoroughly. Cut the heads off and peel the shrimp, put them in a bowl. Reserve the meat.
- On medium heat, place the skillet. Add the shrimp heads and shells, oil, pinch of salt and minced chilies (about 3 pieces). Sauté the shrimp heads and shells to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat. Discard the heads and shells by using a strainer and reserve the oil. Transfer to a small bowl and set aside.
- Pour water in a pot to boil. Toss the lemongrass, kaffir lime leaves, garlic, chilies and galangal into the water. Cover the pot so it will boil easily and release all the herb flavors quicker.
- Boil the broth with all the herbs in it for about 10 minutes, until the broth smells bright and fragrant. Then add mushrooms and cook around 3 minutes.
SHRIMP TOM YUM RECIPE | MYRECIPES
From myrecipes.com
Servings 5-6Calories 397 per serving
- In a 3- to 4-quart pan, combine lemon grass, chili rings, galangal, lime leaves, and broth. Bring to a boil over high heat, cover, and simmer 15 to 20 minutes.
- Meanwhile, in a 6- to 8-quart pan, bring about 3 quarts water to a boil over high heat. Add noodles and cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain well. Place noodles in 5 or 6 large soup bowls.
AIR FRYER SHRIMP (JERK SHRIMP RECIPE) - AIR FRYER YUM
From airfryeryum.com
5/5 (2)Category Appetizer, SidesCuisine American, GlobalCalories 152 per serving
YUM YUM SHRIMP WONTON CUPS - GIVE IT SOME THYME
From giveitsomethyme.com
Ratings 12Servings 24Cuisine Asian, SeafoodCategory Appetizer, Brunch, Lunch
- In a medium bowl, whisk first 12 ingredients together until well combined. Whisk in water a teaspoon at a time until desired consistency is achieved. Season to taste with salt and pepper. Cover and chill. (Enjoy within 1 week.) Makes ¾ cup.
- Preheat oven to 350°F. Coat mini muffin cups with cooking spray. With about 2 tablespoons of the olive oil, brush one side of the wonton wrappers. Gently press wontons, oil side up, into wells of the pans. Sprinkle with salt and pepper.
SHRIMP DIM SUM- YUM YUM! | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
4/5
10 EASY SHRIMP RECIPES - PINCH OF YUM
TOM YUM GOONG (SPICY THAI SHRIMP SOUP) RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (8)Calories 282 per servingServings 4
YUM & YUMMER | SHRIMP
From yumyummer.com
TOM YUM SOUP RECIPE (TOM YUM GOONG) - THE WOKS OF LIFE
From thewoksoflife.com
YUM YUM SHRIMP RECIPES
From tfrecipes.com
TOM YUM SOUP RECIPE - PETITEGOURMETS.COM
From petitegourmets.com
DON'T DISTURB THIS GROOVE: EASY SHRIMP TACOS WITH YUM YUM ...
From dontdisturbthisgroove.com
KOBE YUM YUM SAUCE RECIPE | NUTRITION CALCULATION
From full-recipes.com
TOM YUM SOUP RECIPE | BEST WINTER SOUP RECIPE | SHRIMP TOM ...
From youtube.com
YUM & YUMMER
From yumyummer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love