Thai Garlic Shrimp With Lemon Coriander Sauce Recipes

Steps:

• Heat a grill to medium-high heat.
• Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

Steps:

• Sauce:
• Thoroughly mix all ingredients for sauce in a bowl and let rest for 20-30 minutes.
• Shrimp:.
• Combine all ingredients except oil in a bowl. Toss and mix so that all the shrimp are thoroughly coated in the marinating ingredients. Let sit of 3-5 minutes.
• Heat oil in a wok or large frying pan on high heat. Add shrimps and marinade and stir-fry on high heat. Shrimp should be cooked through and slightly browned - about 3 minutes.
• To serve:.
• Line a serving plate with lettuce leaves and trnsfer the shrimp onto the lettuce. Top with red pepper strips and cilantro. Garnish with tomato and cucumber slices. Offer Lemon Sauce in a small bowl alongside.

Steps:

• Make the marinade by combining in a mixing bowl the oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili. Stir well. Place shrimp in the marinade and stir well to coat; set aside.
• Heat oil in a wok or frying pan. When hot, add the shrimp along with the marinade. Stir-fry 2-3 minutes or until shrimp are pink. They will become lightly browned from the sauce. (Avoid overcooking or shrimp will turn rubbery.).
• Remove to a serving dish and sprinkle on top cilantro. Serve with a side of jasmine rice.

Steps:

• In a large pot, add water, salt, peppercorns, chili flakes, paprika and coriander seeds.
• Bring to a boil.
• Boil for 5 minutes.
• Add shrimp.
• Turn heat to medium-low and poach for 4 to 5 minutes or until shrimp are pink and firm.
• Drain immediately and cool on a plate.
• Combine garlic, parsley, coriander, spinach leaves, lemon and orange juice, orange rind and chili flakes in a food processor and process until chunky.
• With machine running, add oil down the feeder tube.
• The mixture will thicken and become smooth.
• Season with salt and pepper.
• Serve shrimp with sauce.

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

Steps:

• Use a mortar and pestle to grind the garlic and cilantro roots into a rough paste.
• Add the peppercorns and continue to grind roughly.
• Heat the oil in a wok or skillet and stir-fry the garlic paste over medium heat for 1-2 minutes until fragrant.
• Add the shrimp, stock, oyster sauce, and soy sauce, and stir-fry for another 2-3 minutes or until the shrimp open and turn pink.
• Garnish with a few cilantro leaves and serve immediately.