Red Chili Shrimp Recipes
RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: large shrimp, red bell pepper, red pepper flakes, low sodium soy sauce, sesame oil, salt, green onion
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
- Pour in the shrimp and season with ¼ teaspoon of the salt.
- Fry the shrimp for 1 minute on each side.
- Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
- Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
- Add in the soy sauce and sauté about 1 more minute.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls and top with green onion.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 23 grams, Sugar 2 grams
CHILI SHRIMP
This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.-Beth Schaefer, Sherwood, Ohio
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchange
SZECHWAN SHRIMP (CHILI SHRIMP)
I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.
Provided by Jessica K
Categories One Dish Meal
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
- Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
- Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
SHRIMP WITH GARLIC AND CHILI PEPPER
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 7m
Yield 1 servings or 4 appetizer portions
Number Of Ingredients 7
Steps:
- Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
- If you want, you can add a tablespoonful or so of brandy before throwing in the wine.
SHRIMP WITH RED CHILI COCONUT SAUCE
Give shrimp a sweet and spicy makeover with red chili coconut sauce. It's swimming with savory soy, scallions, and peanut butter.
Provided by Fanny Slater
Categories Shrimp
Time 20m
Number Of Ingredients 14
Steps:
- Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
- Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
- Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
- Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.
Nutrition Facts : ServingSize 1 plateful, Calories 495 calories, Sugar 2.8 g, Sodium 1313.9 mg, Fat 28.5 g, SaturatedFat 20.1 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 1 g, Protein 38.4 g, Cholesterol 273.7 mg
HOW TO COOK ROYAL RED SHRIMP
Royal Red Shrimp are found deep in the ocean and are red when raw. They're sweeter than regular shrimp with a flavor and texture more like lobster. Learn how to cook Royal Reds here.
Provided by Christine Pittman
Categories Entrée
Time 15m
Number Of Ingredients 3
Steps:
- Melt butter in a large skillet over medium-low heat.
- When hot, add the shrimp.
- Cook stirring continuously until they have all curled a bit and are opaque.
- Immediately transfer to a plate. Sprinkle with salt and serve.
Nutrition Facts : Calories 98 calories, Sugar 0 g, Sodium 478 mg, Fat 4.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 15.2 g, Cholesterol 131.8 mg
RED CHILI SHRIMP
Based on the Malay dish called Sambal Udang. Really spicy but not TOO hot and yummy with white rice or coconut rice and thickly sliced cucumbers to cool your tongue. It doesn't look impressive but given the ease of the recipe and the small number of ingredients, I think you will find it surprisingly flavourful.
Provided by danadooley
Categories Malaysian
Time 32m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
- Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
- Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
- Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.
Nutrition Facts : Calories 209.9, Fat 2.8, SaturatedFat 0.5, Cholesterol 190, Sodium 782.2, Carbohydrate 18.5, Fiber 2.1, Sugar 7.7, Protein 28.7
More about "red chili shrimp recipes"
BEST CHILI LIME SHRIMP RECIPE - HOW TO MAKE CHILI LIME SHRIMP
From delish.com
4/5 (6)Category Dinner, SeafoodOccupation Senior Food EditorTotal Time 50 mins
- In a large bowl, whisk together lime juice, 1/4 cup olive oil, garlic, chili powder, chili flakes, cumin, and salt.
SWEET CHILI SHRIMP (GRILL OR STOVETOP) - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 28Estimated Reading Time 4 minsServings 4Total Time 13 mins
- In a medium bowl, whisk together all of the Asian Sweet Chili Marinade Ingredients. Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze). Marinate 30-60 minutes.
- STOVETOP DIRECTIONS: Discard Marinade and pat shrimp dry. Melt butter in a large skillet over medium high heat. Add shrimp and cook just until opaque, about 3 minutes. Remove shrimp to a plate.
- Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened. Add shrimp and toss to combine.
- Season with salt and pepper to taste. Stir in sriracha for more heat if desired. Garnish with sesame seeds and cilantro (optional).
ASIAN CHILLI GARLIC PRAWNS (SHRIMP) | RECIPETIN EATS
From recipetineats.com
4.9/5 (93)Category DinnerCuisine Asian, ThaiCalories 410 per serving
- Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
CHILI GARLIC BUTTER SHRIMP RECIPE - PANLASANG PINOY
From panlasangpinoy.com
Cuisine FilipinoCategory SeafoodServings 4Total Time 25 mins
- Melt butter in a pan. Add the cooking oil. Once the mixture gets hot, add the garlic and then cook in medium heat until light brown.
SHRIMP AND RED BEAN CHILI RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
4.8/5 (9)Total Time 40 minsCategory Main CourseCalories 241 per serving
- In a large saucepan, saute onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
- Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more.
AUTHENTIC THAI-STYLE GINGER & SWEET RED CHILI SHRIMP
From onceuponachef.com
Cuisine Asian, ThaiCategory DinnerServings 4-6Calories 198 per serving
- Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until s
- Note: When working with jalapeño peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.
- Note: To grate fresh ginger, first peel the skin and then rub the ginger root along a rasp or fine grater. Watch your fingers!
RED CHILI GARLIC SHRIMP RECIPE - FOG HARBOR
From fogharbor.com
Estimated Reading Time 1 min
10 BEST SWEET CHILI SHRIMP RECIPES | YUMMLY
From yummly.com
SWEET CHILI SHRIMP - CHILI SHRIMP RECIPE - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (56)Total Time 15 minsCategory Asian RecipesCalories 206 per serving
- Heat up a skillet and add 1 tablespoon oil. Pan-sear the shrimp on both sides until slightly brown. Remove from the skillet.
- Clean the skillet (optional step) and reheat with the remaining 1 tablespoon oil. Saute the garlic until aromatic or until slightly browned. Add the shrimp and follow by the sauce. Stir to combine well. Garnish with the cilantro or parsley leaves, serve immediately.
COCONUT SHRIMP WITH SWEET RED CHILI SAUCE | CLUB HOUSE
From clubhouse.ca
Cuisine Asian OtherCategory Appetizers,EntreesServings 8
- Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375°f (190°c).
- Stir batter mix, coconut milk, sugar and curry powder in medium bowl until mixed. (batter will be slightly lumpy.) Place 1/2 of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil.
- Fry 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed. Serve shrimp with chili sauce.
SHRIMP FRA DIAVOLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
4.9/5 (10)Category Main CourseCuisine American, ItalianCalories 435 per serving
- Heat the oil in a large pan to medium heat. Season the shrimp with salt, pepper and 1 teaspoon chili flakes, then cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside.
- Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
SPICY RED PEPPER GARLIC SHRIMP - ISABEL EATS
From isabeleats.com
4.4/5 (5)Category MainCuisine MexicanTotal Time 18 mins
- In a bowl, mix together all the ingredients of the marinade. In a gallon-size zip lock bag, combine shrimp and marinade and toss to combine. Let sit for 15 minutes in the refrigerator.
- Remove from heat, serve with rice, lime wedges, chopped cilantro and extra red pepper flakes if desired. Enjoy!
THAI-STYLE GINGER AND SWEET RED CHILI SHRIMP RECIPE ...
From recipes.net
Cuisine Asian, ThaiCategory Pan-Fry & SkilletServings 6Total Time 50 mins
- Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until s
- Note: When working with jalapeño peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.
- Note: To grate fresh ginger, first peel the skin and then rub the ginger root along a rasp or fine grater. Watch your fingers!
30 MINUTE SWEET CHILI SHRIMP - JULIA'S ALBUM
From juliasalbum.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 193 per serving
SHRIMP AND ROASTED RED CHILI PASTE STIR-FRY | THAI KITCHEN
From mccormick.com
Cuisine ThaiCategory Entrees
SWEET CHILI SHRIMP FROM RED LOBSTER!!!MY FAVORITE THING ...
From pinterest.com
Estimated Reading Time 7 mins
SOUTHWEST CHICKEN CHILI RECIPES - HOP MOBI
From hop.mobi
RED LOBSTERS SWEET CHILI SHRIMP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHILI GARLIC SHRIMP RECIPE - YOUTUBE
From youtube.com
RED CHILI SHRIMP RECIPE - RED.FOOD.COM | SWEET CHILI ...
From pinterest.ca
SWEET CHILI SHRIMP STIR-FRY RECIPE | FRANK'S REDHOT® US
From franksredhot.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 »
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #malaysian #main-dish #seafood #asian #easy #shrimp #dietary #spicy #gluten-free #inexpensive #egg-free #free-of-something #shellfish #taste-mood
You'll also love