Pan Fried Shrimp With Green Curry Cashew Sauce Recipes

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PAN-FRIED SHRIMP

Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 3



Pan-Fried Shrimp image

Steps:

  • Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
  • Serve with Green Curry Cashew Sauce if desired.

1 1/2 pounds large peeled and deveined shrimp
Coarse salt and freshly ground pepper
2 tablespoons olive oil

PAN-FRIED SHRIMP

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5



Pan-Fried Shrimp image

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 9



Pan-Fried Shrimp with Green Curry Cashew Sauce image

Steps:

  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil

PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.

Yield Serves 5

Number Of Ingredients 15



Pan-fried Shrimp with Green Curry Cashew Sauce image

Steps:

  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
  • In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper
(serves 4)

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Top Asked Questions

How to cook fried shrimp with cashew sauce?
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout. Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes.
How to cook shrimp in a pan with olive oil?
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp. Serve with Green Curry Cashew Sauce if desired.
What do you put in your pan fried shrimp?
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What do you put in your shrimp and peas stir fry?
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