Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
16 mins
total:
20 mins
Yield:
Serves 8 (serving size: 2 spoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

40 calories; fat 2.4g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.9g; protein 4g; cholesterol 36mg; sodium 111mg; calcium 15mg.
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