Servings: 6 servings 1x
Ingredients
- 12oz raw shrimp (any size will work, but I used extra large shrimp)
- 1/2 cup mayonnaise
- 2 tbsp sweet Thai chili sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1/4 cup panko bread crumbs
- 2 tbsp chopped green onion
Instructions
- Steam shrimp by placing a steamer basket over simmering water
- For extra large shrimp it took about 10 minutes for them to steam – you will know the shrimp are cooked, but not overcooked when they are white and reddish-pink and curled into a C shape, be sure to remove the shrimp from heat before the tip and tail touch
- While steamed shrimp are cooling, combine mayo, chili sauce, sriracha, and rice vinegar in a small bowl
- Allow the shrimp too cool completely
- If needed, remove tails from shrimp and chop the shrimp into small pieces
- Mix the sauce with the chopped shrimp until completely combined
- Mix in the bread crumbs and green onion
- Place on a platter to serve and garnish with more green onion
- This dip is best served chilled. Serve with crackers or cucumber slices!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.