This recipe is a skinnier version of Nobu's famous fried rock shrimp appetizer that's typically fried and doused in a creamy spicy mayo-based sauce. My version is baked and uses Greek yogurt, sriracha and sesame oil to create a healthier, yet still drool-worthy copycat!
1lb.frozen rock shrimpI used pre-coated "Boom Boom Shrimp" by Royal Asia, found at Whole Foods
1tsp.paprika
1 tsp.kosher salt
1tsp.pepper
cooking spray
creamy spicy sauce
½cupgreek yogurt I used 2%
2tsp.sriracha sauceor chili garlic sauce
1 tbsp. sesame oil
¼lemonjuice only
optional tempura batter (for uncoated rock shrimp)
1egg yolk
¾cupiced water
½cupall purpose or gluten free all purpose flour
1cuppanko bread crumbs
Instructions
Preheat oven to 400 degrees.
If making tempura batter, whisk all ingredients together well.
For tempura shrimp: In a bowl, place dethawed rock shrimp and toss with paprika, salt and pepper. Then place shrimp into tempura batter and toss. In another bowl, place panko bread crumbs. With tongs, take a few battered rock shrimp and place into the crumbs to coat. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.For pre-coated shrimp: In a bowl, spray frozen shrimp well with cooking spray. Toss coated rock shrimp with paprika, salt and pepper. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.
Meanwhile, in a large bowl mix together ingredients for the creamy spicy sauce, whisking in the sesame oil. Set aside.
After 10 minutes in the oven, remove sheet pan and using tongs, flip over each shrimp. Bake for another 10 minutes.
After another 10 minutes in the oven, remove shrimp from pan and gently place into the large bowl with the creamy sauce. Toss carefully to coat. Top with green onions and serve immediately!
Keyword appetizer, asian, crispy, rock, shrimp, skinny