Best 3 Xuxu And Shrimp With Chile And Lemon Recipes

Embark on a culinary adventure with this tantalizing Xuxu and Shrimp with Chile and Lemon recipe, a harmonious blend of flavors and textures that will leave your taste buds dancing. This delightful dish features succulent shrimp, tender xuxu (chayote squash), and a vibrant combination of chile and lemon that adds a touch of zest and brightness to every bite. Alongside this main course, discover a collection of equally enticing recipes that offer a diverse culinary journey. Indulge in the comforting warmth of Creamy Mushroom Soup, perfect for cozy evenings. Experiment with the unique flavors of Coconut Shrimp with Mango Salsa, a tropical treat that bursts with sweetness and tanginess. And for a refreshing twist, savor the zesty Lemon Garlic Shrimp Scampi, a classic Italian dish with a delightful citrusy kick. Each recipe promises a culinary adventure that will tantalize your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SZECHUAN SHRIMP WITH CHILI SAUCE

Szechuan Shrimp with Chili Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons Shao Hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil
1/2 teaspoon sugar
1/2 teaspoon MSG
2 tablespoons fresh ginger root, finely minced
6 scallions, finely minced (about 2/3 cup)
3 tablespoons finely minced garlic
3 dried red chilies
4 cups peanut oil

Steps:

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
In a wok, bring 4 cups of peanut oil to 375 degrees.
When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

GRILLED SHRIMP WITH CHILE AND GARLIC

Grilled Shrimp With Chile and Garlic image

Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.

Provided by Ali Slagle

Categories easy, quick, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 garlic cloves
1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile's kick and your heat tolerance)
1/4 cup mayonnaise
1 1/2 teaspoons kosher salt (such as Diamond Crystal)
Heaping 1/4 teaspoon baking soda
1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry

Steps:

Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

SHRIMP (OR CHICKEN) WITH CASHEW NUTS

Shrimp (or Chicken) with Cashew Nuts image

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

Provided by Hey Jude

Categories Onions

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed
1 tablespoon cornstarch
2 -4 cups oil, for deep-frying
1/2 cup cashews, i use regular roasted salted cashews for this recipe
10 whole dried red chilies
1 green onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 onion, in large dice
1 green pepper, in large dice
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
2 teaspoons water

Steps:

Combine sauce ingredients and set aside.
Mix shrimp with cornstarch.
Heat oil*.
Deep-fry shrimp (or chicken) until color changes.
Drain.
Remove.
Deep-fry cashews in large strainer until light brown (about 30 seconds).
Drain, Remove.
Reheat 2 T.
oil in wok.
Fry chilies until dark brown.
Add scallion and garlic.
Stir-fry 30 seconds.
Add onion, stir-fry 1 minute.
Add green pepper, stir-fry 30 seconds more.
Remove chilies.
Pour in sauce, bring to a boil.
Add shrimp (or chicken) and nuts.
Mix until shrimp (or chicken) and nuts are glazed.
Removed to serving platter.
Serve over rice.
*You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
oil* I use peanut oil for this recipe.

Tips:

For the extra crispy shrimp, make sure to coat them evenly in the cornstarch mixture and shake off any excess. Frying them in hot oil will also help to create a crispy texture.
If you don't have shrimp, you can use other seafood such as calamari, scallops, or fish fillets.
If you don't have xuxu, you can use other vegetables such as chayote squash, zucchini, or carrots.
Adjust the amount of chili flakes to your desired level of spiciness. If you don't have chili flakes, you can use other chili peppers such as serrano peppers or jalapeño peppers.
Garnish the dish with fresh cilantro or parsley for an extra pop of flavor.

Conclusion:

Xuxu and shrimp with chile and lemon is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The crispy shrimp, tender xuxu, and flavorful sauce make this dish a winner. Serve it with rice or noodles for a complete meal.