THAI GRILLED TOM YUM SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
- Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
- Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
- Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
- If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
- Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.
Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1024 mg, Sugar 4 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill or grill pan over high heat.
- Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
- Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
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 SAUCE
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.
Provided by Eric Kim
Categories condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
- Yum yum sauce can be refrigerated in an airtight container for up to 5 days.
YUM YUM SAUCE
Tangy, sweet and with just a hint of heat, this version of our favorite sauce from teppanyaki steakhouses in the US is great with steak, chicken, fish and shellfish. Some recipes include melted butter, but we skipped it. The sauce is already rich, creamy and more than deserving of its name!
Provided by Food Network Kitchen
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Whisk the mayonnaise, ketchup, mirin, rice vinegar, garlic powder, onion powder, paprika and cayenne in a medium bowl until smooth. Whisk in 1 tablespoon water until smooth and combined.
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
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.
GRILLED SHRIMP TACOS
Make and share this Grilled Shrimp Tacos recipe from Food.com.
Provided by Chef Mommie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.)
- In a small bowl, combine the butter and garlic.
- Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
- Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
- Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
- Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
- tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
Nutrition Facts : Calories 440.4, Fat 21.7, SaturatedFat 10, Cholesterol 257.2, Sodium 1396.2, Carbohydrate 36.8, Fiber 5.8, Sugar 4.4, Protein 28.2
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.
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