Gingery Shrimp Salad Bites

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Gingery Shrimp Salad BitesRecipe

Photo: Randy Mayor; Styling: Claire Spollen

Pick up inexpensive Chinese soup spoons at Asian markets, or serve on rice crackers or in hollowed-out pieces of cucumber. The chives, an optional sixth ingredient, perk up the look but aren't crucial to the flavor.

Serves 8 (serving size: 2 spoons)


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2 teaspoons dark sesame oil, divided
8 ounces peeled and deveined medium shrimp
2 teaspoons minced peeled ginger
1/8 teaspoon kosher salt
2 tablespoons canola mayonnaise
1 teaspoon Sriracha
32 (1 1/2-inch) chive pieces (optional)


Hands-on: 16 Minutes
Total: 20 Minutes

1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; sauté 2 minutes. Add ginger and salt; sauté 2 minutes or until done. Cool slightly. Coarsely chop.

2. Combine mayonnaise, Sriracha, and remaining 1/2 teaspoon oil. Add shrimp; toss to coat. Spoon about 1 tablespoon shrimp mixture into each of 16 Chinese soup spoons; top each with 2 chive pieces, if desired.

Created date

November 2014

Nutritional Information

Calories 40
Fat 2.4 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 4 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 36 mg
Iron 0.0 mg
Sodium 111 mg
Calcium 15 mg