Try to resist this quick and spicy Szechwan shrimp recipe, which combines the most delicious ingredients, The sauce is fantastic! And it’s so quick!

INGREDIENTS:

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper (optional)
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 bunch of green onions, chopped
• 4 cloves garlic, minced
• 12 ounces cooked shrimp

INSTRUCTIONS:

• In a medium bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set it aside. In a large skillet heat oil on medium-high heat.
• Stir in green onions and garlic and cook 1 minute. Stir in shrimp and stir so it is covered in the oil.
• Stir in sauce the cook and stir until sauce is bubbly and thickened.

If you like a homemade and authentic recipe for curry shrimp, it’s simple, quick to make and special for share.

INGREDIENTS

• 1/4 cup vegetable oil
• 1 large onion, chopped
• 10 fresh curry leaves (optional)
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground coriander
• 2/3 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 tomato, finely chopped
• 1 teaspoon ground red chile pepper
• 2 pounds medium shrimp – peeled and deveined
• 1/4 cup water
• 1 teaspoon garam masala
• chopped fresh cilantro to taste

INSTRUCTIONS

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Authentic and delicious Thai flavors make this sea soup irresistible, serve over steamed rice!.

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 1 stalk lemon grass, minced
• 2 teaspoons red curry paste
• 4 cups chicken broth
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar (13.5 ounce) cans coconut milk
• 1/2 pound fresh shiitake mushrooms, sliced
• 1 pound medium shrimp – peeled and deveined
• 2 tablespoons fresh lime juicesalt to taste
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
• Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
• Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

¡A lighter take on the traditional honey walnut shrimp! We’re pan frying the shrimp until crispy and then tossing it with candied walnuts and a quick sauce!

INGREDIENTS:

• ½ cup whole walnuts
• ⅓ cup sugar
• 2 tablespoons water
• 1 ½ pounds large or jumbo shrimp
• ½ cup cornstarch
• ½ teaspoon garlic powder
• ¾ teaspoon salt (plus more)
• 3 tablespoons oil
• ½ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon condensed milk
• 2 teaspoons lemon juice

TO SERVE (OPTIONAL):

• cooked rice, chopped cabbage mix, red pepper flakes, toasted sesame seeds, chopped scallions, and lime wedges

INSTRUCTIONS:

• Line a small baking sheet with parchment paper, set aside. In a small saucepan combine the sugar and water over medium high heat. Allow the sugar to dissolve, stir just once. Sprinkle with a pinch of salt and add the walnuts, stir to coat then immediately turn the walnuts out onto the prepared baking sheet and working quickly, spread them out before they set. Allow to cool completely. Break up any walnuts that may be stuck together once cooled.
• In a large zip top bag, combine the cornstarch, garlic powder, and salt. Zip the bag and shake. Add the shrimp into the bag, zip and continue to shake until all the shrimp are evenly coated with the mixture. Heat a large skillet over medium high heat. Add 1 ½ tablespoons of oil to the pan and cook ½ the shrimp for 2-3 minutes, flipping as needed or until they curl up into a ‘c’ shape. Remove shrimp to a plate. Repeat with the second batch.
• Add the sauce ingredients to a large bowl and stir. Toss with the shrimp and walnut just before serving.
• On a bed of rice, add cabbage mix if desired followed by the prepared honey walnut shrimp. Top with red pepper flakes if you like a little heat. Serve with lime wedges if you want to cut the sweetness a bit. 

Shrimp sauteed easier than you can make in just 20 minutes!

 

INGREDIENTS:

• 1 tablespoon olive oil
• 1 1/2 pounds medium shrimp, peeled and deveined
• 24 ounces broccoli florets*
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon Sriracha, optional

INSTRUCTIONS:

• In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
• Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
• Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
• Serve immediately, garnished with sesame seeds and green onion, if desired

Vietnamese Grilled Shrimps are Shrimps marinated in lemongrass, fish sauce, spices and grilled till golden brown. You want it?

INGREDIENTS:

• 500 gms Shrimp Cleaned and devained with tail on
• 7-8 Shallots Finely minced / Gratted
• 3-4 Garlic Cloves Finely Minced/gratted
• 1/2 tspn Minced Ginger
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tspn soy sauce
• Juice of half a lemon
• 1 tbsp minced Lemongrass
• 1 tbsp extra virgin olive oil
• 1 tsp Red chili flakes (Optional)
• Salt and Pepper
• Wooden Skewres Soaked in water for 15 minutes

INSTRUCTIONS:

• Mix all the ingredients mentioned above. Add the cleaned prawns. Marinate at least for 30 minutes.
• Prepare the grill pan or barbecue by brushing some oil on it.
• Carefully skewer the prawns. And grill each side for about 3-4 minutes. Blast in between with the remaining marinade to keep the prawns moist.
• While serving garnish with fresh coriander leaves.

INGREDIENTS:

• 450 grams of medium shrimp (peeled and deveined)
• ½ cup lemon juice
• ½ cup orange juice
• ¼ cup ketchup
• 1 ½ teaspoon mustard
• 2 teaspoons sugar
• ½ onion (chopped)
• 1 tomato (diced)
• 1 small cucumber (diced)
• ½ green pepper (diced)
• 1 ½ tablespoon cilantro (chopped)
• Salt and pepper to taste)
• 1 pinch olive oil

INSTRUCTIONS:

• Soak the onion in a little lemon juice for half an hour. Scald the shrimp in boiling water with a little salt for 2 or 3 minutes until they become pink. Drain and reserve the cooking water.
• Combine half a cup of this liquid with lemon juice and orange juice, ketchup, mustard and sugar. Mix everything well.
• Now with shrimp, tomato, cucumber, pepper and onion. Season with salt and pepper to taste, and refrigerate for one hour.
• Before serving, add a drizzle of olive oil. Place them in cold bowls and arrange on the table a small bowl with spicy for those who want to give a tone more raised the shrimp ceviche sauce.

This recipe is an easy and flavorful meal packed with blackened shrimp, peppers and onion. This classic meal is perfect served up in tortillas with avocado and chopped cilantro!

INGREDIENTS:

• 1 pound large shrimp, peeled and deveined
• 1 Tablespoon Chili Powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium sized onion, sliced
• optional toppings: avocado, chopped cilantro, sour cream

INSTRUCTIONS:

• In a large bowladd the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Set aside.
• In a medium sized skilletover medium high heat, add 1 Tablespoon olive oil, bell peppers, and onion. Saute until tender about 5-7 minutes. Slide to the side of the skillet
• Add 1 Tablespoon olive oil and shrimp and cook for 2-3 minutes or until no longer pink.
• Serve in tortillas with optional toppings

Broccoli and mushrooms combine with a quick sauce made with soy, oyster, and fish sauces, plus garlic, ginger, and a little brown sugar. «The sauce is phenomenal,»

INGREDIENTS:

• 12 oz. shrimp (31/40 size), peeled and deveined
• 1 pound fresh pre-cooked lo mein noodles
• ½ teaspoon sugar
• 1 1/2 tablespoons regular or light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sesame oil
• Pinch of fresh ground white pepper
• 3 tablespoons neutral oil (like vegetable or canola), divided
• 2 cloves garlic, minced
• 6 fresh button or cremini mushrooms, sliced
• 1 medium carrot, julienned
• 1/2 cup bamboo shoots, sliced
• 1/2 cup water chestnuts, sliced
• 1 tablespoon Shaoxing wine
• 3 cups shredded napa cabbage
• 1 cup snow peas, trimmed
• 1 cup fresh mung bean sprouts
• 2 scallions, split and cut into 2-inch long pieces

INSTRUCTIONS:

• Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature.
• If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don’t stick together.
• Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
• Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.
• Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!
• At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too.. ENJOY

INGREDIENTS:

• 1/3 cup all-purpose flour (or whole wheat)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 poundraw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil¹

INSTRUCTIONS:

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere.
• Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce.
• Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.

INGREDIENTS:

• 1 kilo of shrimp without a head and without a shell
• 2 teaspoons of salt
• 1 teaspoon pepper
• 1 finely chopped onion
• 1 teaspoon cumin
• 3 finely chopped tomatoes
• 3 garlic cloves finely chopped
• 1 cup of vegetable oil
• 1 tin girl from chipotle chile marinated
• 1 ½ cup grated Manchego cheese
• ½ cup of sour cream

INSTRUCTIONS:

• Cut the shrimp in half and remove the dark strip.
• Fry the onion with the garlic; cook for 2 minutes and add the tomato, salt, pepper, cumin and chipotle peppers.
• Add the cream and the shrimp; cook on medium heat for 7 minutes, moving constantly.
• Remove the filling from the fire and reserve.
• Lightly fry the tortillas in oil, refill them with the shrimp preparation and arrange them in an oven refractory.
• Serve a little more of the sauce on top and sprinkle the cheese.
• Bake at 210 ° C for 15 minutes or until the cheese has gratinated.
• Sirvey enjoys