Best 5 Spicy Shrimp And Rice Recipes

SPICY SHRIMP AND PINEAPPLE FRIED RICE

Steps:

• For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
• For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
• For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
• Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

SPICY SHRIMP AND TOMATOES WITH SCALLION RICE

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
• Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
• Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
• Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.

SPICY SHRIMP AND RICE

Steps:

• Heat olive oil in large non-stick skillet. Add all vegetables except garlic and cook until they just begin to become tender.
• Add shrimp, garlic, soy sauce, and a generous amount of Tabasco.
• Cook until shrimp are done. Be sure not to over-cook.
• Season to taste with salt and pepper and serve over rice. Add additional soy and hot sauce if desired.

KANOM JEEN NAM-PRIK (RICE NOODLES WITH SPICY SHRIMP AND COCONUT)

Steps:

• In a 450-degree oven or over an open flame from the stovetop, grill or broiler, roast the shallots, garlic and galangal until blackened. Peel and discard the skins, finely chop, then pound in a mortar or purée in a food processor to make a paste. Stir in the salt and set aside.
• Skim off 1/2 cup of the creamy part of the can of coconut milk and set aside; pour the rest in a medium pot. Add 2 cups of water. Bring to a boil, then add the mung beans, reduce the heat and simmer for about 15 minutes.
• Meanwhile, place a wok over low heat, then add the shredded coconut. Stir continuously until browned, 3 to 5 minutes. Transfer the coconut to a plate to cool. Clean the wok, return to the heat and add the oil. When the oil is hot, add the reserved paste and stir until fragrant, 1 to 2 minutes. Pour in the reserved coconut cream and cook, stirring, until a layer of oil appears, 3 to 5 minutes. Add the chili powder, beginning with 2 teaspoons and adding more to taste. Stir well for 30 seconds, then turn off the heat.
• Place the shrimp in the simmering coconut milk and poach until just pink, about 2 minutes. Remove the shrimp with a slotted spoon and roughly grind two-thirds of the shrimp in a food processor. Combine the whole and puréed shrimp in a small bowl and set aside.
• Add the chili-paste mixture to the pot of coconut milk. Add the peanuts and two-thirds of the toasted coconut, crumbling it as you add it to the pot. Add the shrimp, palm sugar and fish sauce. Remove from heat and add lime juice to taste. Adjust the sugar, fish sauce and lime juice as needed; the dish should be sweet, sour and salty, with a kick of heat from the chili. Before serving, stir in the remaining toasted coconut. Serve over cooked noodles or rice and garnish with green mango, sliced green beans and fried shallots, garlic and chilies.