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Gingery Shrimp Salad Bites

Photo: Randy Mayor; Styling: Claire Spollen

Hands-on time 16 mins
Total time 20 mins
Yield

Serves 8 (serving size: 2 spoons)

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.