GRILLED THAI CHILE GARLIC SHRIMP
Provided by Food Network
Time 25m
Yield 4 servings for appetizer, 2 servings for entree
Number Of Ingredients 11
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.
THAI GRILLED TOM YUM SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
- Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
- Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
- Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
- If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
- Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.
Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1024 mg, Sugar 4 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
THAI MARINATED SHRIMP
Categories Shellfish
Number Of Ingredients 10
Steps:
- - Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. - Place the rest of the ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. - Pour the marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marinating. - Remove the shrimp from the bag and cook either on a grill or in a pan. Serve while hot.
TASTY THAI FRIED SHRIMP
These need to be marinated for a minimum of 2 hours but I've had them in the marinade for as long as 10 hours. I fix them in the morning and fry them when I get home from work. Prep time doesn't include marinating time.
Provided by Hey Jude
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Process all the marinade ingredients together in a blender or food processor. Place the shrimp in a zip-loc bag, or in a bowl, and pour the marinade over and mix well. Chill for at least 2 hours.
- Drain the marinade from the shrimp, scraping off any bits, and discard the marinade. Dust the shrimp with flour, shaking off any excess.
- Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking, add a handful of shrimp and deep-fry for 3 minutes, until golden and crisp. If the oil gets too hot, reduce the heat slightly. Drain the shrimp well on paper towels and fry the remaining shrimp in batches. Serve immediately.
Nutrition Facts : Calories 1103, Fat 113.5, SaturatedFat 17.1, Cholesterol 143.2, Sodium 1003.9, Carbohydrate 7.8, Fiber 0.7, Sugar 2.1, Protein 17.2
THAI SHRIMP APPETIZERS
Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.
Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
THAI SPICED BARBECUE SHRIMP
Steps:
- In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
- Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g
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Reviews 6Servings 4Cuisine ThaiCategory Appetizer, Dinner, Main Course
- Whisk together the olive oil, lemon juice, red curry paste, vinegar, garlic and scallions. Reserve about 1/3 cup for serving. Pour the rest of the marinade over the prepared shrimp and let it marinate for at least 3 hours. This can also be done the night before.
- If using bamboo skewers, soak in water for at least half an hour. Skewer the shrimp – using 2 skewers will keep shrimp from spinning and will make it easier to flip on the grill.
- Place the shrimp on a preheated grill and cook for about 3 minutes per side, until the shrimp is just opaque and fully cooked. Serve with the extra sauce.
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- Tom Yum Koong Soup. View Recipe. This version of the classic Thai soup uses fresh bird's eye chilies for heat, and a homemade shrimp stock for depth of flavor.
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