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:

1 tablespoon asian fish sauce

5 cup crushed ice

½ cup plus 2 teaspoons ponzu sauce, divided

1 pinch radish sprouts (optional)

1 tablespoon rice vinegar

1 cup sake

1 pound large shrimp, peeled with tails in tact, deveined

1 tablespoon soy sauce

1 tablespoon sweet chili sauce

2 cup water

Equipment:

sauce pan

stove

bowl

slotted spoon

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:

Quickview
217k Calories
24g Protein
1g Total Fat
7g Carbs
5% Health Score
Limit These
Calories
217k
11%

Fat
1g
2%

  Saturated Fat
0.22g
1%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
285mg
95%

Sodium
2220mg
97%

Alcohol
9g
54%

Get Enough Of These
Protein
24g
48%

Selenium
55µg
79%

Manganese
0.48mg
24%

Phosphorus
231mg
23%

Copper
0.38mg
19%

Calcium
183mg
18%

Zinc
2mg
15%

Iron
2mg
15%

Vitamin B12
0.86µg
14%

Magnesium
54mg
14%

Vitamin E
1mg
8%

Vitamin C
4mg
6%

Vitamin B3
0.92mg
5%

Potassium
128mg
4%

Folate
13µg
3%

Vitamin B6
0.04mg
2%

Vitamin B5
0.18mg
2%

Vitamin B2
0.03mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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