Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

Recipe by Cooking Light December 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

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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