Soy-Sake Shrimp with Ginger Aioli

Chef Richard 6 Servings 30 minutes

Traditionally, aioli is garlic mayonnaise, but here the garlic is replaced with fresh ginger. The result is a dipping sauce with a bright twist.

Seasoned vs. Unseasoned: Unseasoned rice vinegar is the pure and natural thing-just rice vinegar, sometimes with water added. Seasoned rice vinegar, often called sushi vinegar, has sugar and salt added for extra flavor.


  • ½  cup soy sauce
  • 2  green onions, chopped
  • 6  tablespoons olive oil, divided
  • 2  tablespoons unseasoned rice vinegar
  • 2  tablespoons sake
  • 1  tablespoon golden brown sugar
  • 3  garlic cloves, chopped
  • 24  uncooked large shrimp, peeled, deveined
  • 1  cup mayonnaise
  • 1  tablespoon chopped peeled fresh ginger
  • cooked white rice


  • Whisk soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish. Add shrimp and toss to coat. Chill at least 30 minutes and up to 1 hour, turning shrimp occasionally.
  •  Blend mayonnaise and ginger in food processor until smooth. transfer ginger aioli to small bowl and chill.
  • Drain marinade from shrimp into small saucepan and bring to boil; remove from heat. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
  •  Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing remaining marinade separately.