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Spicy Shrimp on Daikon Chips w/ Roasted Garlic and Chile Aioli


Here’s an idea for something non-traditional to bring to your friends’ house or to serve to friends if they’re coming to your house on Thanksgiving Day. I brought these to a friend’s house last week and they disappeared pretty quick! The coolness of the daikon tames the heat of the spicy shrimp. You can prepare this recipe several hours ahead, wrap and place in the fridge until time to serve. Garnish w/ cilantro leaf just before serving.

Spicy Shrimp on Daikon Chips w/ Roasted Garlic and Chile Aioli (makes 24 pieces)


24 medium shrimp

1 daikon

1 bunch cilantro

1 tablespoon olive oil

1 tablespoon sriracha hot chili sauce

Salt to taste

** Ingredients for mayonnaise (from your favorite recipe)

for aioli:

3 large cloves of garlic

1/2 teaspoon finely ground mulato chile


1) Peel and devein shrimp

2) In a medium bowl, mix sriracha sauce and olive oil, then add shrimp, stir to coat, cover and let marinate in fridge for 1 hour

3) While shrimp are marinating, peel daikon, then using a mandoline, slice daikon into 1/8 inch thick strips

4) Using a cookie cutter, cut daikon into 1 3/4 inch rounds

5) Place daikon “chips” into a bowl of cold water to maintain crispness

6) Remove shrimp from fridge

7) Saute’ shrimp over medium heat for approximately 4 minutes or until shrimp becomes pink and opaque, salt to taste

8) Set shrimp aside to cool

9) While shrimp are cooling, make mayonnaise using your favorite recipe

10) Peel and mince garlic, then saute’ in olive oil until light brown and let cool

11) Using a whip, blend garlic and chile powder into mayonnaise

12) Remove daikon from water and pat dry w/ a kitchen towel

13) Top each daikon chip w/ 1/2 teaspoon of aioli, then top w/ shrimp

14) Garnish w/ a cilantro leaf

15) Place on serving tray

16) MUNCH!

Cheers and have a Happy Thanksgiving everyone!!


13 Responses to “Spicy Shrimp on Daikon Chips w/ Roasted Garlic and Chile Aioli”

  1. 1 Kalyn

    Wow, this looks just fabulous. Wish I could taste it right now.

  2. 2 Bruno

    Thanks Kalyn! It’s easy too…

  3. 3 Ml

    Yummy! I will be making this!

  4. 4 krista

    I always wonder what to bring to someones house, thanks for the idea.

  5. 5 Brilynn

    I need to get myself a mandoline… these look great.

  6. 6 Bruno

    ML – Glad you like what you see… hopefully you will like the taste too!

    Krista – I hope your friends enjoy what you bring!

    Brilynn – Thanks! The mandoline is a fun toy!

  7. 7 arfi binsted

    That looks alluring, Bruno! I love shrimps, but happen to only buy the ice-burnt ones. i suppose it will be much more delicious to just buy them fresh from the local market, won’t it? sigh…

  8. 8 Beenzzz

    What a great suggestion! It looks absolutely wonderful!

  9. 9 Bruno

    Arfi – Thank you! Yes, fresh shrimp taste much better and it’s not that much more work… worth the effort!

    Beenzzz – Thanks mucho!

  10. 10 Karen

    This looks like a perfect bite-sized appetizer. I love spicy mayonnaise, too. Where do you find the mulato chile?

  11. 11 Bruno

    Thanks Karen! They were the perfect size to pop in your mouth… I popped many into mine the evening I made them! I found mulato chiles at World Market but you might be able to find them at the grocery store too.

  12. 12 Lisa

    Heavens! Those look out of this world. I adore daikon — and here’s another way to use it! Mmm, the spiciness, the crunch, the creaminess, all together. What a great combo. This is a keeper.

  13. 13 Bruno

    Thanks a lot Lisa! Glad you like the recipe.

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