Best 5 Lets Get Together Thai Shrimp Recipes
Get ready to tantalize your taste buds with an authentic Thai shrimp dish that will transport you to the vibrant streets of Bangkok. This culinary masterpiece combines the perfect balance of sweet, sour, and savory flavors, leaving you craving for more. The star of the show is the succulent shrimp, cooked to perfection and coated in a delectable sauce made with aromatic herbs, spices, and fresh vegetables.
This recipe provides step-by-step instructions, ensuring that even novice cooks can create this flavorful dish with ease. Additionally, it offers variations to cater to different preferences, including a vegetarian option for those who prefer a plant-based diet.
EASY STIR-FRIED THAI GARLIC SHRIMP
Steps:
- Gather the ingredients.
- In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.
- Place shrimp in the marinade and stir well to coat.
- In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.
- Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.
- Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.
- Top the shrimp with coriander and add some lemon slices on the side. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 25 g, Cholesterol 79 mg, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, Sodium 2006 mg, Sugar 9 g, Fat 22 g, ServingSize 12 to 15 shrimp (2 servings), UnsaturatedFat 0 g
THAI SHRIMP
Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small pieces. Cover and store in the refrigerator for up to a week.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside., In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm., Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy. , Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 214 calories, Fat 4g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1013mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
LET'S GET TOGETHER THAI SHRIMP
This recipe is credited to Marie Saba from the Aug/Sept 2011 "Taste of Home" magazine, who makes this dish when she and her husband have a date night. DH and I made it last night and loved it. My curry powder tends to be on the hotter side, which gave it a nice kick. We served over jasmine rice.
Provided by Dr. Jenny
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle shrimp with salt, pepper, and 1 Tb lime juice.
- In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 mins or until shrimp turns pink. Remove with a slotted spoon and set aside.
- Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes, and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 mins or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
Nutrition Facts : Calories 277.5, Fat 13.2, SaturatedFat 2.1, Cholesterol 214.9, Sodium 1337, Carbohydrate 13.5, Fiber 2, Sugar 3.5, Protein 27.6
THAI STYLE SHRIMP
A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.
Provided by Colleen Moir
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
- Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
- Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 8.2 g, Cholesterol 172.9 mg, Fat 20.1 g, Fiber 2.1 g, Protein 20.9 g, SaturatedFat 12.1 g, Sodium 501.7 mg, Sugar 3 g
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.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the flavor of your dish will be. This is especially important for the shrimp, as frozen shrimp can be tough and rubbery.
- Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to avoid overcooking it. Overcooked shrimp will be tough and chewy.
- Use a variety of vegetables: This recipe calls for bell peppers, onions, and snow peas, but you can use any vegetables that you like. Some other good options include broccoli, carrots, and zucchini.
- Adjust the spice level to your liking: This recipe is mildly spicy, but you can adjust the amount of chili paste to make it more or less spicy. If you're not sure how much chili paste to use, start with a small amount and add more to taste.
- Serve with rice or noodles: This dish is traditionally served with rice or noodles. Jasmine rice is a good option, as it has a light and fluffy texture that pairs well with the浓郁的酱汁. If you're using noodles, pad thai noodles or rice noodles are both good choices.
Conclusion:
This Thai shrimp dish is a quick and easy weeknight meal that's packed with flavor. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. Serve it with rice or noodles, and you've got a complete and satisfying meal.
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