Best 9 Yum Yum Shrimp Recipes

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Indulge in a delectable culinary journey with our Yum Yum Shrimp extravaganza! Prepare to tantalize your taste buds with a symphony of flavors in this delectable dish. Marinated in a luscious blend of mayonnaise, ketchup, vinegar, sugar, and spices, our succulent shrimp stars take center stage. Perfectly cooked, they boast a tender, juicy texture that will leave you craving more. Accompanying these shrimp delights are three distinct dipping sauces, each offering a unique flavor profile to elevate your dining experience. Get ready to embark on a taste adventure like no other with our Yum Yum Shrimp sensation.

**Recipes Included:**

1. **Classic Yum Yum Shrimp:** Experience the timeless appeal of this classic recipe, where succulent shrimp are coated in a creamy, tangy sauce that strikes the perfect balance between sweet and savory.

2. **Bang Bang Shrimp:** Take your taste buds on a wild ride with this fiery rendition of Yum Yum Shrimp. A spicy sauce, boasting a blend of chili peppers and garlic, envelops the crispy shrimp, creating an explosion of flavors that will have you reaching for more.

3. **Sweet Chili Shrimp:** Embark on a tantalizing journey with this sweet and tangy variation. A luscious sauce, infused with the vibrant flavors of chili and honey, coats the shrimp, resulting in a harmonious fusion of sweet and savory notes.

Prepare to embark on a culinary odyssey with our Yum Yum Shrimp extravaganza, where taste sensations collide to create a symphony of flavors. Dive into the classic recipe, ignite your palate with the fiery Bang Bang Shrimp, or surrender to the sweet and tangy embrace of Sweet Chili Shrimp. No matter your preference, each recipe promises a unique and unforgettable dining experience.

Here are our top 9 tried and tested recipes!

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE



Japanese Shrimp Fried Rice with Yum Yum Sauce image

Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.

Provided by doingdirt

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 50m

Yield 6

Number Of Ingredients 20

2 cups uncooked jasmine rice
3 cups water
3 tablespoons vegetable oil, divided
1 sweet onion, chopped
2 cloves garlic, crushed and minced
1 (16 ounce) package frozen peas and carrots
4 tablespoons butter, divided
2 eggs
4 tablespoons oyster sauce
3 tablespoons soy sauce
1 lemon, juiced, divided
salt and pepper to taste
1 pound uncooked medium shrimp, peeled and deveined
1 cup mayonnaise
3 tablespoons water
2 tablespoons paprika
1 teaspoon ginger paste
1 teaspoon white sugar
½ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
  • Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
  • Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
  • Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

Nutrition Facts : Calories 785 calories, Carbohydrate 70.2 g, Cholesterol 211.3 mg, Fat 46.7 g, Fiber 5.5 g, Protein 23.1 g, SaturatedFat 11.1 g, Sodium 982.5 mg, Sugar 3.3 g

HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)



Hot and Sour Shrimp Soup (Tom Yum Kung) image

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Categories     Slow Cooker     Shrimp     Chile     Lemongrass     Soup/Stew     Mushroom     Shellfish     Lime Juice     Dinner

Yield Serves 4-6

Number Of Ingredients 11

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

Steps:

  • In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
  • Cook on low for 6 hours, or on high for 2 hours.
  • Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
  • Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

HOT AND SOUR SOUP WITH SHRIMP (TOM YUM GOONG)



Hot and Sour Soup with Shrimp (Tom Yum Goong) image

Provided by Marian Burros

Categories     dinner, quick, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 or 4 stalks lemon grass
4 cups chicken stock, preferably homemade
3 kaffir lime leaves, very thinly sliced
5 ounces oyster mushrooms, trimmed and quartered
8 ounces jumbo shrimp
2 to 3 bird pepper chilies, stemmed, seeded and minced
2 to 3 teaspoons nam pla (fish sauce)
3 to 4 tablespoons (or more) lime juice
5 sprigs cilantro, washed, dried and chopped
4 whole kaffir lime leaves, for garnish

Steps:

  • Trim the bottom of the lemon grass, and remove tough layers. Using a food processor or Japanese or French mandoline, slice the bottom 3 or 4 inches of the stalk tissue-thin.
  • Bring the stock to a boil. Add lemon grass and sliced lime leaves, and boil one minute.
  • Add the mushrooms, and simmer until mushrooms have softened, 2 or 3 minutes.
  • Add the shrimp, chilies and fish sauce, and cook until shrimp are just done. (Do not overcook the shrimp.)
  • Stir in the lime juice, tasting as you add. Serve, sprinkled with cilantro and the 4 whole lime leaves.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 969 milligrams, Sugar 5 grams, TransFat 0 grams

TOM YUM KOONG (HOT AND SOUR SOUP WITH SHRIMP)



Tom Yum Koong (Hot and Sour Soup With Shrimp) image

Tom yum is one of the most favorite dishes in thailand. There are 2 kinds of Tom Yum: Clear soup and with milk for the smoother taste. This is a Thai recipe and it might be too spicy for most people, you may reduce the spices or lime juice for lighter taste.

Provided by THAI CHEF

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 13

10 -12 medium shrimp, peeled and deveined
2 stalks lemongrass
5 -6 kaffir lime leaves
3 slices galangal
10 button mushrooms
1 teaspoon salt
2 tablespoons fish sauce
3 -4 tablespoons lime juice
3 -5 chilies, pounded
4 cups water
1/3 cup coriander leaves
2 tablespoons roasted chili paste
1/2 cup milk

Steps:

  • Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.
  • Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.
  • In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.
  • *****For thai cooking all ingredients are not to be exact. You may reduce down the spices.
  • *****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.

BBQ SHRIMP AND CHEESE GRITS - YUM!



BBQ Shrimp and Cheese Grits - Yum! image

I was skeptical of the flavors in this recipe, but the dish is fantastic! I got this recipe is from the Dec/Jan 2006 Light and Tasty Mag (submitted by Judith Kin, Madisonville, TN). I made a few changes, but overall the recipe is hers. I can't take credit for it. Thanks Judith!!

Provided by Aggiezoey

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

2 cups water
1 cup half & half light cream
3 teaspoons butter
1/2 teaspoon garlic powder
3/4 cup quick-cooking grits
1 small onion, chopped
2 garlic cloves, chopped fine (more cloves if you love garlic)
1 lb uncooked shrimp, peeled and deveined
1/4 cup ketchup
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon hot sauce (I used more)
1 cup shredded sharp cheddar cheese
salt
pepper

Steps:

  • Bring water, half and half, 1 teaspoon butter, salt, pepper to a low boil. Add grits, reduce heat, simmer uncovered for 5-7 minutes until grits are thickened.
  • Combine ketchup, honey, lemon juice, and hot pepper. Set aside.
  • Meanwhile, saute onion in the rest of the butter until transulent. Add garlic and saute for 2 more minutes.
  • Add shrimp and saute till pink. Be careful not to overcook or they'll be tough.
  • When grits are thickend, add cheese to them. Taste and add salt, pepper if needed. If grits become to thick add a little water or milk.
  • Add ketchup mixture to the shrimp and just heat through.
  • Serve shrimp over grits.

Nutrition Facts : Calories 640.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 373.9, Sodium 901.5, Carbohydrate 49.5, Fiber 1.1, Sugar 12.1, Protein 47.6

SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!



Spicy Couscous With Shrimp Chicken and Chorizo ..aka Yum! image

I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive!

Provided by Manda G

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil (extra virgin olive oil)
1/2 lb chorizo sausage, cut into bite size pieces (castings removed)
3/4 lb chicken tenderloins, cut into bite size pieces
1 fresh bay leaf
4 -5 sprigs fresh thyme
1 medium onion, chopped (small pieces)
1 lb medium shrimp (deveined and peeled)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, grated
1 -2 chopped jalapeno (to taste)
1 teaspoon turmeric
1 pinch saffron thread
salt and pepper
2 cups couscous
2 cups chicken stock
1 cup frozen peas
1 lemon, zest of

Steps:

  • Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
  • Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
  • Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
  • Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
  • Enjoy.

THAI SHRIMP AND LEMONGRASS SOUP (TOM YUM SOUP)



Thai Shrimp and Lemongrass Soup (Tom Yum Soup) image

This is the best Tom Yum Soup recipe. To maximize the citrus flavor of the fresh lemongrass, crush the base and stem with the flat side of a chef's knife before slicing or before adding it to a recipe. If using larger pieces of lemongrass, remove them before serving.

Provided by Vickie Parks

Categories     Fish Soups

Time 30m

Number Of Ingredients 17

4 clove garlic, coarsely chopped
2 green serrano chilies, seeded and chopped
3 Tbsp fresh cilantro, chopped
1 1/2 tsp peppercorns, coarsely ground
8 to 10 fresh shiitake mushrooms
3 lemongrass stalks
4 fresh galangal slices, each 1/4-inch thick
2 Tbsp peanut oil (or canola oil)
4 medium shallots, thinly sliced
8 c low-sodium chicken stock
1 1/2 tsp finely grated lime zest
1/4 c fish sauce
1/4 c fresh lime juice
1 Tbsp chopped palm sugar or brown sugar
1 lb shrimp, peeled and deveined
1/4 c shredded fresh thai basil (for garnish)
1/4 c shredded fresh cilantro (for garnish)

Steps:

  • 1. In a mortar, combine the garlic, chilies, cilantro stems and pepper, and grind together with a pestle until a thick paste forms, adding 1 Tbs. water if needed to facilitate grinding. Alternatively, combine all the ingredients in a mini food processor and process to a paste. Set the chili paste aside.
  • 2. Remove and discard the stems from the mushrooms. Thinly slice the caps. Trim and crush the lemongrass stalks. Smash the galangal slices with the side of a chef's knife.
  • 3. In a stockpot over high heat, warm the oil. Add the mushrooms and sauté until they begin to brown, about 2 minutes. Stir in the lemongrass, galangal slices and shallots, and sauté until fragrant, about 2 minutes more.
  • 4. Pour in the stock, add the lime zest and bring to a boil. Reduce the heat to medium, stir in the chili paste and simmer for 3 to 4 minutes. Add the fish sauce, lime juice and palm sugar and stir to mix well. Simmer for 5 minutes to allow the flavors to develop.
  • 5. Just before serving, stir in the shrimp. As soon as they begin to turn color and are opaque, after about 3 minutes, remove the soup from the heat. Ladle the soup into individual bowls, garnish with the shredded basil and cilantro, and serve immediately.

YUM YUM SHRIMP



Yum Yum Shrimp image

Make and share this Yum Yum Shrimp recipe from Food.com.

Provided by Mebriella

Categories     Healthy

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups water, iced
1 teaspoon sugar
1 teaspoon salt
1 lb small shrimp (peeled)
2 teaspoons cajun seasoning
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon powdered sugar
1/2 cup beer
vegetable oil

Steps:

  • Mix 3 cups ice water, sugar and salt in a bowl.
  • Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
  • Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
  • Add the shrimp and stir until evenly coated.
  • Heat oil to 350 degrees.
  • Working in batches, fry shrimp until golden, about 3 minutes.
  • Remove and drain on paper towels; season with salt.

JAPANESE STEAKHOUSE WHITE SAUCE - SHRIMP SAUCE - YUM YUM SAUCE - SAKURA SAUCE RECIPE - (4.3/5)



Japanese Steakhouse White Sauce - Shrimp Sauce - Yum Yum Sauce - Sakura Sauce Recipe - (4.3/5) image

Provided by á-4664

Number Of Ingredients 9

Japanese Steakhouse White Sauce - Chuck's Easy Recipe
1-1/4 cup Hellmann's mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper

Steps:

  • Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving. The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency. I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess. * Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.

Tips:

  • For the best flavor, use fresh shrimp that are deveined and peeled.
  • If you don't have panko breadcrumbs, you can use regular breadcrumbs, but panko will give the shrimp a crispier coating.
  • Be sure to coat the shrimp evenly in the flour mixture before dipping them in the eggs and breadcrumbs. This will help the coating stick.
  • When frying the shrimp, be sure to use a deep fryer or a large saucepan with plenty of oil. This will help the shrimp cook evenly and prevent them from sticking to the pan.
  • Cook the shrimp until they are golden brown and crispy. This will take about 2-3 minutes per side.
  • Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Yum Yum Shrimp is a delicious and easy-to-make appetizer or main course. It is perfect for parties or potlucks, and it is sure to be a hit with everyone who tries it. With its crispy coating and flavorful sauce, Yum Yum Shrimp is a dish that you will want to make again and again.

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