SHRIMP IN MAYONNAISE
Provided by Food Network
Yield 24 bites with about 1 cup/250 ml sauce
Number Of Ingredients 8
Steps:
- Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
- Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.
GRILLED SHRIMP WITH GARLIC MAYO
Steps:
- Preheat grill to medium.
- Pat shrimp dry with paper towels, and place on bamboo skewers.
- Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
- Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
- In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.
PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE
A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
- Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
- Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.
BROILED SHRIMP WITH HERBED MAYONNAISE
This is an easy recipe which produces elegant results. You could also make it with scallops, or make it on the grill. From Better Homes and Gardens Heritage of America Cookbook.
Provided by cookietoze
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grease rack of broiler pan.
- Thread shrimp on 10-inch skewers and place on rack.
- In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp.
- Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture.
- To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.
Nutrition Facts : Calories 274.4, Fat 17.2, SaturatedFat 6.8, Cholesterol 200.5, Sodium 368.8, Carbohydrate 6.1, Fiber 0.1, Sugar 1.3, Protein 23.4
SHRIMP AND VEGETABLES WITH GARLIC MAYONNAISE
In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.
- In large saucepan, cover potatoes with salted water. Bring to a simmer; cook, partially covered, until fork-tender, 20 to 25 minutes. Drain, and quarter.
- In a medium saucepan, cover carrots with salted water. Bring to a simmer; cook until tender, about 5 minutes. Transfer to a plate with a slotted spoon. Cook beans in the water until tender, 6 to 8 minutes. Transfer to plate. Cook shrimp until pink, 1 to 2 minutes. Drain.
- Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.
SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
- Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
SHRIMP WITH MAYONESA GARLIC AND ROASTED RED PEPPER DIPPING SAUCE
Garlic mayo and roasted red peppers make an incredible base for this dipping sauce that's specially made to go with grilled shrimp.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Mix mayonesa, garlic, red peppers, salt and pepper until well blended; cover.
- Refrigerate several hours or until chilled.
- Preheat grill to medium heat. Skewer shrimp on metal or wooden skewers that have been soaked in water. Grill shrimp until shrimp turn pink, turning and brushing occasionally with the oil. Serve with the mayonesa mixture.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 235 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
SPICY LOUISIANA CAJUN SHRIMP WITH CHIPOTLE MAYONNAISE
Now that's a combination...cajun shrimp and chipotle mayo. This may also be served as an appetizer. Adapted from Scrumpdillyicious.
Provided by gailanng
Categories Cajun
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and minced chipotles in adobo sauce. Mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
- Grilling Method: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink. These may be threaded on oil-rubbed or water-soaked wooden skewers.
- In the meantime prepare the Chipotle Mayonnaise (instructions in last paragraph). Serve shrimp with dip.
- Baking Method: Preheat oven to 350°F Spread out the marinated shrimp onto a foil-lined baking sheet and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.
- Sauteeing Method: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
- To Make Chipotle Mayonnaise: Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
Nutrition Facts : Calories 149.3, Fat 8, SaturatedFat 1.1, Cholesterol 143.2, Sodium 644.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 15.7
GARLIC SHRIMP WITH WASABI MAYONNAISE
These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp
Provided by FlemishMinx
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
- Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
- When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
- Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
- Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
- I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
- Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.
Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1
MAUI WOWIE SHRIMP
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
- Generously coat both sides of shrimp with mayonnaise.
- Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Carbohydrate 1.3 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 4.7 g, Sodium 528 mg, Sugar 0.4 g
BARBECUED SHRIMP WITH GARLIC MAYONNAISE
Perfectly marinated and barbecued shrimp served with a rich garlic mayonnaise. Another recipe from the Sizzling Grills and Spectacular Salads cookbook.
Provided by Crafty Lady 13
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
- Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
- Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
- Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.
Nutrition Facts : Calories 589.6, Fat 52.1, SaturatedFat 7.3, Cholesterol 291.6, Sodium 571.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.2, Protein 27.9
SRIRACHA SHRIMP
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.
MARK'S SHRIMP
Steps:
- Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
- Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
- Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
- Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 13.6 g, Cholesterol 183.2 mg, Fat 27.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 4.1 g, Sodium 567.3 mg, Sugar 5.4 g
SWEET SHRIMP WITH MAYONNAISE SAUCE
Provided by Elaine Louie
Categories side dish
Time 3h5m
Yield 2 to 4 servings, if accompanying other dishes
Number Of Ingredients 11
Steps:
- Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
- Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
- Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
- Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
- Heat the oil to 400 degrees.
- Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
- Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
- Remove the shrimp and drain on paper towels.
- Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.
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