SWEET AND SPICY THAI SHRIMP STIR FRY
Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
SPICY THAI SHRIMP WITH MINT RAITA
Categories Appetizer Sauté Low Carb Quick & Easy Yogurt Low/No Sugar Mint Shrimp Cucumber Spring Summer Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- In a bowl, combine all raita ingredients and set aside.
- Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.
THAI SPICY SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
- In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.
THAI-STYLE SWEET AND SALTY SHRIMP
Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.
Provided by Ali Slagle
Categories dinner, quick, weekday, seafood, main course
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Pat the shrimp very dry and lightly season with salt and pepper.
- In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
- Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.
SPICY SHRIMP SALAD WITH MINT
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
PLA GOONG (SPICY THAI SHRIMP SALAD)
This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
Provided by Francis Lam
Categories main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
- In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
- Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
- Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams
SPICY THAI SHRIMP WITH MINT RAITA
Make and share this Spicy Thai Shrimp With Mint Raita recipe from Food.com.
Provided by JeriBinNC
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all raita ingredients in a bowl and set aside.
- Heat olive and sesame oils in a medium saucepan over high heat.
- Saute ginger and garlic about 45 seconds.
- Add shrimp and Chile paste, tossing to coat shrimp thoroughly.
- Cook shrimp evenly, about 3 minutes.
- Add lemon juice and stir.
- Serve raita with shrimp.
- Garnish with chives.
Nutrition Facts : Calories 129.3, Fat 5.4, SaturatedFat 0.8, Cholesterol 65.1, Sodium 110.6, Carbohydrate 8.2, Fiber 0.4, Sugar 5.5, Protein 12.4
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