SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)
Spicy Shrimp Fried Rice (Authentic Restaurant Style) is a mix of shrimp with rice, veggies and hot sauce. Packed with flavors, quick and delicious meal in minutes.
Provided by Molly Kumar
Categories Rice
Time 29m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp oil in a non-stick pan or wok.
- Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
- Remove the cooked shrimp in a plate.
- In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
- Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
- Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
- Once the veggies are cooked, remove them on a separate plate.
- Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
- In the same pan/wok, add 1 tbsp oil and add the chili flakes.
- Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
- Now add the cooked shrimp, veggies, egg, and cooked rice.
- Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
- Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
- Enjoy fresh.
Nutrition Facts : Calories 470 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2999 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SWEET AND SPICY THAI SHRIMP STIR FRY
Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
THAI SHRIMP AND RICE
Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
More about "firehose spicy thai shrimp and rice recipes"
THAI BASIL SHRIMP FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (2)Total Time 20 minsCategory RiceCalories 489 per serving
- Bring a pot of salted water to a boil. Blanch broccoli for 30 seconds and drain, rinsing under cold water to stop the cooking process.
- Heat your wok over high heat until smoking slightly and add 2 tablespoons oil. Cook the shrimp, making sure to get a good sear, until just barely cooked through. Remove from the wok and set aside.
- With the heat still on high, add another 2 tablespoons of oil and add the onion. Stir-fry for 2 minutes, until softened. Add the cooked rice to the wok, and mix, breaking up any large clumps of rice in the process. Add the fish sauce, shaoxing wine, sesame oil, soy sauces, salt and white pepper. Give everything a good stir.
- Add the egg to the rice and stir rapidly, so that the egg cooks and forms a kind of glaze over each grain of rice. Add the broccoli and shrimp back to the pan, along with the Thai basil. Give everything a final stir for another minute or two, and serve.
THAI SPICY SHRIMP RICE BOWL - SAVOR THE BEST
From savorthebest.com
4.9/5 (10)Total Time 35 minsCategory Main DishCalories 482 per serving
- Rinse the rice in cold water until the water runs clear. In a medium saucepan with a tight-fitting lid, combine rice and 1 1/2 cups of water, and 1/2 teaspoon salt. Bring to a boil, stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork.
- In a large skillet, heat the oils over medium heat. Add the shrimp and the garlic, stir for 3 minutes. The shrimp should be a bright pink. Watch them carefully so that they do not over cook and curl tightly. A perfectly cooked shrimp will be in the shape of a 'C" and not closed completely. Transfer them to a plate as they are cooked.
- In the same skillet, over medium heat, add the carrot slices and cook and stir for 3-4 minutes adding additional oil if necessary. Push the carrots to one-half of the skillet and add the red pepper slices and cook and stir until slightly soft, keeping the two vegetables separate, about 2-3 more minutes. Remove and set aside separately. Add the scallions and stir. Cook till just heated through. Remove and set aside. Add the gai lan and 2-3 tablespoons of water, place a lid on the skillet and steam until wilted. Remove and set aside.
- Add a portion of rice to each bowl, and place an equal amount of the shrimp on top. Divide each cooked vegetable component equally and add it to the bowls. Add the pickled baby corn-on-the cob, peanut sauce, peanuts and sliced dried mango. Garnish with fresh cilantro sprigs and squeeze the lime over the entire bowl.
THAI CURRY SHRIMP AND RICE (EASY ONE-POT RECIPE!)
From everydayeasyeats.com
5/5 (6)Total Time 30 minsCategory MainCalories 377 per serving
EASY SPICY GARLIC THAI SHRIMP FROM THE FITCHEN
From thefitchen.com
SPICY THAI GRILLED SHRIMP | CHEW OUT LOUD
From chewoutloud.com
AUTHENTIC THAI FRIED RICE RECIPE (ข้าวผัด) - STREET …
From eatingthaifood.com
CHILI-GARLIC SHRIMP WITH THAI LIME RICE - CHILI PEPPER …
From chilipeppermadness.com
SPICY THAI BASIL SHRIMP STIR FRY - COOKING CURRIES
From cookingcurries.com
SPICY THAI SHRIMP FRIED RICE - RIVERTEN KITCHEN
From rivertenkitchen.com
SPICY THAI SHRIMP ON RICE NOODLES AND SHREDDED LETTUCE
From foodnetwork.ca
THAI SHRIMP NOODLES - DAMN DELICIOUS
From damndelicious.net
SPICY SHRIMP PILAF RECIPE | BON APPéTIT
From bonappetit.com
THAI BASIL SHRIMP – A COUPLE COOKS
From acouplecooks.com
17 BEST THAI SHRIMP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love