Spicy Shrimp And Quinoa Cakes Recipes
SPICY SHRIMP WITH GINGER LIME QUINOA
Quick and easy broiled shrimp served on a bed of green-studded quinoa.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
- Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
- Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP QUINOA
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
- Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g
CHEF JOHN'S SPICY SHRIMP CAKES
I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
- Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
- Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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