Imported from Instagram

Crispy Spicy Mayo Shrimp with Cucumber Salad

Name: Crispy Spicy Mayo Shrimp with Cucumber Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: 200 g Raw shrimp; 15 g Cornstarch; Salt (To taste; includes the pinch used to season the shrimp); Cooking spray (For lightly spraying the shrimp); 1 tbsp Sriracha (The source gives a range of 1–1½ tbsp); 0.5 tbsp Greek yogurt; 0.5 tbsp Low-fat mayonnaise; 1 tsp Stevia; 1 tsp Garlic powder (For the spicy mayo sauce); Black pepper (To taste); Green onions (For the spicy mayo sauce and garnish); 1 Cucumber (Sliced; the source says about half of the cucumber salad will be used); 1 tsp Garlic powder or minced garlic (The source offers either garlic powder or minced garlic); 5 ml Sesame oil; 5 ml Soy sauce; Gochugaru or chili powder (A pinch; source offers either gochugaru or chili powder); Sesame seeds (For the cucumber salad and topping); Salt (To taste in the cucumber salad); Black pepper (To taste in the cucumber salad); 125 g Rice (Per serving; source does not specify whether this is cooked or uncooked rice)

Recipe by Chris Lee @kyungsoofit · Instagram

Imported by Blak Rabbit on SeeMeCook

Air-fried, cornstarch-coated shrimp are tossed in a creamy, spicy sriracha-mayo sauce and served with rice and a crisp cucumber salad. The source lists the cucumber salad as making more than one serving, with about half used for this dish.

1 servings18 minEast Asian

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Ingredients

200 g Raw shrimp
15 g Cornstarch
Salt (To taste; includes the pinch used to season the shrimp)
Cooking spray (For lightly spraying the shrimp)
1 tbsp Sriracha (The source gives a range of 1–1½ tbsp)
0.5 tbsp Greek yogurt
0.5 tbsp Low-fat mayonnaise
1 tsp Stevia
1 tsp Garlic powder (For the spicy mayo sauce)
Black pepper (To taste)
Green onions (For the spicy mayo sauce and garnish)
1 Cucumber (Sliced; the source says about half of the cucumber salad will be used)
1 tsp Garlic powder or minced garlic (The source offers either garlic powder or minced garlic)
5 ml Sesame oil
5 ml Soy sauce
Gochugaru or chili powder (A pinch; source offers either gochugaru or chili powder)
Sesame seeds (For the cucumber salad and topping)
Salt (To taste in the cucumber salad)
Black pepper (To taste in the cucumber salad)
125 g Rice (Per serving; source does not specify whether this is cooked or uncooked rice)

Steps

1
Lightly season the raw shrimp with a pinch of salt. Put the shrimp and cornstarch in a container, close it, and shake until the shrimp are evenly coated.
2
Arrange the coated shrimp in the air fryer. Lightly spray them with cooking spray, then air-fry at 380°F (193°C) for 6–8 minutes.
3
In a large bowl, combine the sriracha, Greek yogurt, low-fat mayonnaise, stevia, garlic powder, salt, black pepper, and green onions to make the spicy mayo sauce.
4
Add the cooked shrimp to the sauce and mix well to coat.
5
In a container, combine the sliced cucumber, garlic powder or minced garlic, sesame oil, soy sauce, gochugaru or chili powder, green onions, sesame seeds, salt, and pepper. Mix well; use about half of the cucumber salad for this serving.
6
Serve the shrimp with 125 g of rice and the cucumber salad. Top with sesame seeds and green onions.

Notes

The recipe is specified for one serving; adjust quantities for batch meal prep. The rice measurement is 125 g per serving, but the source does not clarify whether it is cooked or uncooked. The cucumber salad quantity is for more than one serving; use about half. The sauce and salad ingredient amounts for green onions and sesame seeds are not specified.