| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup kimchi, such as Mother in Law’s (vegan)
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 1 teaspoon grated ginger
- 1/4 teaspoon kosher salt
- 2 pounds cooked and peeled large shrimp
Instructions
- Pulse the kimchi in a food processor to roughly chop. Add the mayonnaise, ketchup, ginger and salt; pulse to combine. Store in the refrigerator for at least 1 hour or until ready to use.
- Serve with peeled shrimp for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 278 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 251 mg |
| Sodium | 475 mg |
| Serving Size | 1 of 6 servings |
| Calories | 278 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 251 mg |
| Sodium | 475 mg |
Reviews
We really enjoyed this recipe. I’m a big fan of kimchi. My husband could take it or leave it most of the time but he liked this. Combining it with the mayonaise and the ketchup really mellowed it out. Thanks Giada, I will be making this again!