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Sake Marinated Shrimp With A Cucumber And Mango Salad

  • Yield: 12 to 14 servings


  • 2 tablespoons peeled and grated fresh ginger root
  • 1/4 cup chopped green onions, green part only
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • Salt
  • Crushed red pepper
  • 1/2 cup sake wine
  • 3 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 pounds medium shrimp, peeled and deveined
  • 1 cup julienne cucumbers, peels and seeds removed
  • 1 cup julienne fresh mango
  • Drizzle extra-virgin olive oil
  • 2 teaspoons finely chopped fresh cilantro
  • Salt
  • Freshly ground white pepper


  • For the marinade: Combine all of the ingredients in a small bowl, stir well, and allow to sit at room temperature for about 30 minutes. Season the shrimp with salt and pepper. Toss the shrimp with the marinade, cover and refrigerate for 30 minutes.
  • In a mixing bowl, combine the cucumbers and mango. Season with a drizzle of the oil, salt and white pepper. Mix well. Stir in the cilantro. Heat a medium wok, over medium heat. Add the shrimp in batches, to the wok and stir-fry for 2 to 3 minutes. Remove from the heat and cool. To serve, place a small amount on each serving plate. Spoon some of the salad on top. Garnish with chives.