Best 4 Tiger Shrimp With Lime Ginger And Mustard Seeds Recipes
Indulge in a tantalizing culinary voyage with our delectable Tiger Shrimp with Lime, Ginger, and Mustard Seeds. This symphony of flavors will awaken your taste buds and leave you craving more. Savor the succulent shrimp, perfectly cooked to retain its natural sweetness, while the zesty lime, aromatic ginger, and piquant mustard seeds create a harmonious blend of tanginess and warmth.
**Recipe 1: Seared Tiger Shrimp with Lime-Ginger Butter Sauce**
**Recipe 2: Tiger Shrimp Stir-Fry with Lime, Ginger, and Mustard Seeds**
**Recipe 3: Tiger Shrimp Ceviche with Lime, Ginger, and Mustard Seeds**
**Recipe 4: Tiger Shrimp Tacos with Lime-Ginger Slaw**
**Recipe 5: Grilled Tiger Shrimp Skewers with Lime-Ginger Glaze**
GINGER-SOY-LIME MARINATED SHRIMP
Steps:
- Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
- Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
GINGER-LIME SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
- Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Serve over rice, with remaining cilantro and lime wedges on the side.
Tips:
- Choose the right shrimp. For this recipe, large shrimp (21-25 per pound) work best. They're big enough to stand up to the bold flavors of the sauce, but not so big that they're tough or chewy.
- Don't overcook the shrimp. Shrimp cook quickly, so it's important to keep an eye on them. Overcooked shrimp will be tough and rubbery.
- Use fresh ingredients. The fresher the ingredients, the better the sauce will taste. If you can, use fresh lime juice, ginger, and cilantro.
- Adjust the spiciness to your liking. This recipe calls for one teaspoon of mustard seeds, but you can adjust the amount to taste. If you like a spicier sauce, add more mustard seeds. If you prefer a milder sauce, use less.
- Serve the shrimp with your favorite sides. This recipe pairs well with rice, noodles, or vegetables.
Conclusion:
This tiger shrimp with lime, ginger, and mustard seeds is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The shrimp are cooked in a flavorful sauce made with lime juice, ginger, mustard seeds, and other spices. The sauce is slightly spicy, but not too hot. The shrimp are tender and juicy, and the sauce is perfect for spooning over rice or noodles. This recipe is sure to be a hit with your family and friends.
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