Easy 1 2 3 Chili Shrimp Recipes

SWEET CHILI SHRIMP RECIPE

Steps:

• Whisk together the maple syrup, soy sauce, garlic, ginger and chili garlic sauce. Pour 3 tablespoons of the marinade into a ziplock bag.
• Pour the remaining marinade into a small saucepan. Set aside.
• Add the shrimp to the ziplock bag, seal and massage to coat the shrimp. Alternatively, marinate the shrimp in a bowl. Refrigerate for at least 30 minutes and up to 4 hours.
• Whisk the cornstarch into the marinade in the saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 2 to 3 minutes.
• Heat a large ceramic, nonstick or cast-iron skillet over medium-high heat. Transfer the shrimp to the skillet and discard the marinade in the bag.
• Cook for 1 minute. Flip the shrimp and add the thickened sauce. Cook until the shrimp is just cooked through, 1 to 2 minutes.
• Stir in the green onion. Serve over rice or quinoa.

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.

CHILI SHRIMP

Steps:

• Mince ginger, garlic, shallots and chilies in food processor.
• Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
• Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
• Serve over rice or noodles.

EASY 1-2-3 CHILI SHRIMP

Steps:

• 1.Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside. 2. Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. 3.Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

ONE-PAN SWEET CHILI SHRIMP AND VEGGIES

Steps:

• Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

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.

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

SHRIMP AND NOODLES WITH CHILI CRISP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
• Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
• Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
• Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
• Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

CHILI LEMON SHRIMP

Steps:

• Soak skewers in water for 30 minutes.
• Combine first 10 ingredients in large bowl.
• Add shrimp , stir until coated. Marinate in refrigerator for at least 3 hours, turning often.
• Remove shrimp. Pour marinade into small saucepan. Bring to a boil. Boil for 5 minutes.
• Thread 1 shrimp starting at head end, lengthwise onto each skewer.
• Place on ungreased baking sheet. Broil on top rack for about 2 minutes per side, basting with marinade several times, until shrimp are pink.
• Variation:.
• Shrimp can also be grilled on an electric grill or gas barbecue. Preheat electric grill for 5 minutes or barbecue to medium. Cook shrimp on greased grill for about 2 minutes per side, brushing several times with boiled marinade, until pink. Do not overcook.