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Asian Boiled Shrimp

Asian Boiled Shrimp

Here's a new interpretation of a New Orleans classic that combines Asian flavors to make a VERY tasty appetizer. The mayonnaise is great for sandwiches too.

  • Yield: 6 to 8 appetizer servings


  • One 2-inch piece peeled fresh ginger, thinly sliced
  • 3 lemons, halved and juiced, shells reserved
  • 1/2 cup soy sauce
  • 3/4 cup sugar
  • 4 bay leaves
  • 2 tablespoons chopped green onions (green and white parts)
  • 2 teaspoons chopped garlic
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons crushed red pepper
  • 2 pounds large shrimp, peeled and deveined
  • 2 teaspoons Emeril's Original Essence
  • 1 Asian Mayonnaise


  • Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
  • Season the shrimp with the Essence and add to the boiling mixture. Cook for 2 minutes, remove from the heat, and steep for 2 minutes. Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool. When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.