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
- 3⁄4 cup mayonnaise
- 1 tablespoon grated fresh ginger
- 2 teaspoons lime zest
- 1 teaspoon fresh lime juice
- 1⁄2 teaspoon sugar
- 2 -4 teaspoons wasabi paste, to taste
FOR THE SHRIMP
- 1 lb shrimp, cleaned and peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped garlic
- 2 tablespoons grated fresh ginger
- 1 tablespoon fresh lime juice
- fresh ground black pepper, to taste
- 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.
yum! And I liked it that you could add as much or as little wasabi as you wanted. We only used part of the mayo but I saved the rest. It will be awesome on a ham sandwich.
i loved the garlic shrimp, the wasabi mayo was hot hot hot!! i'd definitely serve it on the side for folks who can't take the heat. this is very quick to cook and makes a nice appetizer.
The garlic shrimp was wonderful. Much too good to be covered up with wasabi mayonnaise. I'm serving sushi tomorrow and will use the leftover wasabi maonnaise with that. Perhaps I'll try the wasabi mayonnaise with crab cakes as another reviewer recommended.