Cool & Spicy Asian Shrimp Cocktail

Cool & Spicy Asian Shrimp Cocktail could be just the gluten free, dairy free, fodmap friendly, and pescatarian recipe you've been looking for. For $3.6 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 217 calories, 24g of protein, and 2g of fat each. If you have asian fish sauce, sweet chili sauce, rice vinegar, and a few other ingredients on hand, you can make it. It is a rather expensive recipe for fans of Asian food. A few people really liked this hor d'oeuvre. 17 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 5 minutes. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Similar recipes are Spicy Shrimp & Cool Avocado Quesadillas, Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce, and Asian Shrimp Cocktail.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the crushed ice in a large bowl set near the stove.Bring water, sake, fresh ginger, fish sauce, 2 teaspoons ponzu sauce to a boil in a large saucepan. Add shrimp and cook just until they turn pink, about 1 ½ to 2 minutes. Remove from water quickly using a slotted spoon and bury them in the ice-filled bowl to stop cooking. Once completely chilled, drain away the remaining ice and dry the shrimp well. refrigerate the shrimp, covered, until ready to serve.Stir the remaining ½ cup ponzu sauce, soy sauce, sweet chili sauce, rice vinegar and chili slices (if using) in a small bowl. Let the flavor come together about 10 minutes.Arrange the shrimp in small individual bowls. Drizzle the sauce evenly on top each serving. Garnish with pickled ginger and radish sprouts, if using.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:

1. Put the crushed ice in a large bowl set near the stove.Bring water, sake, fresh ginger, fish sauce, 2 teaspoons ponzu sauce to a boil in a large saucepan.

2. Add shrimp and cook just until they turn pink, about 1 ½ to 2 minutes.

3. Remove from water quickly using a slotted spoon and bury them in the ice-filled bowl to stop cooking. Once completely chilled, drain away the remaining ice and dry the shrimp well. refrigerate the shrimp, covered, until ready to serve.Stir the remaining ½ cup ponzu sauce, soy sauce, sweet chili sauce, rice vinegar and chili slices (if using) in a small bowl.

4. Let the flavor come together about 10 minutes.Arrange the shrimp in small individual bowls.

5. Drizzle the sauce evenly on top each serving.

6. Garnish with pickled ginger and radish sprouts, if using.

Nutrition Information:

covered percent of daily need