Chile Shrimp Recipes

HONEY CHILE SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

GRILLED THAI CHILE GARLIC SHRIMP

Steps:

• Heat a grill to medium-high heat.
• Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

SHRIMP CHILI

Steps:

• In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes.
• Add all other ingredients except shrimp.
• Reduce heat to low, cover and simmer for 30 minute.
• 10 min before serving, add shrimp, and cook until just pink.
• Serve with grated cheese if desired.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

CHILI SHRIMP

Steps:

• Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.

SPICY CHILE LIME SHRIMP

Steps:

• Toss shrimp and soy sauce together in a bowl and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
• Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
• Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

CHILE SHRIMP

Steps:

• Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.
• Heat oil in a large skillet on medium-high. Add shrimp and cook barely a minute on each side, turning as they just start to become pink. Add wine, cover and cook another 3 to 5 minutes until shrimp are done. Serve immediately if desired, or remove from heat and reserve sauce in pan if making arroz gordo.

CRISPY CILANTRO-CHILE SHRIMP

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

CHILI SHRIMP

Steps:

• Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
• Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
• Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.