asian shrimp

Man, this baked crispy shrimp with dynamite shrimp sauce is to die for! I&#039;ve had this dish many times before at the California Fish Grill, and this one is my perfected copycat dynamite shrimp bowl from the restaurant. It&#039;s so easy to make

Dynamite Shrimp

shrimp

soy sauce

rice vinegar

panko breadcrumbs

½ cup Asian chili sauce

mayo

sriracha

broccoli slaw

cabbage

sesame oil

maple syrup (may substitute honey)

tablepsoon rice vinegar

salt

green onions and cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Stir together 4 tablespoons soy sauce and 1 tablespoon rice vinegar. Add shrimp, toss. Cover and chill for 10 minutes.

Toss the shrimp, one by one, in the panko breadcrumbs coating as thoroughly as possible. Arrange in a single layer on prepared baking sheet.

Bake for 15 minutes til golden brown. Meanwhile, prepare the sauce and the slaw.

Prepare the Shrimp

Combine broccoli slaw and cabbage. Stir together sesame oil, mayo, maple syrup, rice vinegar, and salt. Pour over slaw and toss well.

Prepare the Slaw

Stir together chili sauce, mayo, soy sauce, and sriracha. Microwave for 45 seconds to heat it up, then add the shrimp and toss to coat.

Toss cooked shrimp in the sauce to coat.

Prepare the sauce

Serve over steamed white rice with the Asian slaw. Top with extra sauce and lots of green onions and cilantro.

Serving

Super juicy and tender, these baked Asian shrimp cakes are baby and kid-friendly! Of course, the adults can enjoy them too.

Easy baked shrimp cakes

(1/3 pound) raw shrimp, peeled and deveined

firm tofu

(about 3/4 cup) finely chopped vegetables of

garlic powder

ginger

sesame oil (optional)

egg (optional), whisked

Preheat oven to 400 degrees Farenheit. Grease or line a baking sheet with parchment paper (or silicone mat) and set aside.

Add shrimp and tofu to food processor and pulse until ground and forms a thick white paste.

Transfer to a bowl and combine with the rest of the ingredients. Shape into 6 even-sized cakes.

Optional: Dip cakes into the dish with the whisked egg. Make sure to coat both sides.

Transfer to prepared baking sheet and bake for 15-20 minutes, flipping once halfway through.

Love the tofu in these. I keep in freezer and steam in microwave Anyday dish. My 8m old loves them.

MJ has Bittman simplicity and flavor, but uniquely kid -friendly. Best recipe developer I've found as a new mom!

These just came out of the oven and look great. I didn’t get them ready in time for dinner, so wondering the best way to reheat? Thanks for all your clever ideas!

Thanks for this recipe. This was a huge hit with my baby. He devoured them. So now I want to make a big batch. 

Question, do you freeze them before cooking or after cooking please? 

Thank you

What an easy and tasty recipe! My baby loved these!
Thank you for sharing such amazing recipes!

Top 2 asian shrimp recipes from across the web

The most viewed asian shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Dynamite Shrimp

Easy baked shrimp cakes

Top 2 asian shrimp recipes from across the web

The most viewed asian shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dynamite Shrimp

Easy baked shrimp cakes

The most viewed asian shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine