Spicy Thai Basil Grilled Shrimp With Sour Mango Salad Recipes

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SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE



Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice image

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Provided by Dave Lieberman

Categories     main-dish

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 23

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Steps:

  • For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
  • For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
  • Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
  • Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
  • Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
  • Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
  • Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING



Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper

Steps:

  • Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
  • Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
  • While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
  • Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

SPICY THAI GRILLED SHRIMP



Spicy Thai Grilled Shrimp image

This Spicy Thai Grilled Shrimp is succulent, tender, and mouthwatering. The sauce is amazing. Be sure shrimp is cold when you put it on the grill, to avoid over cooking. It cooks super fast!

Provided by Chew Out Loud

Categories     Appetizer

Number Of Ingredients 7

1 1/2 lbs jumbo shrimp (peeled and deveined, kept cold)
4 TB salted butter (melted)
1/4 tsp cayenne pepper
kosher salt
1/2 cup Thai sweet chili sauce
2 TB fresh lime juice
1 tsp lime zest

Steps:

  • Pat shrimp dry with paper towels and thread shrimp onto four 12-inch skewers (wood skewers must be pre-soaked in water first.) Brush with 1 TB butter and season with cayenne and a pinch of salt on both sides. Keep chilled until grill is ready.
  • Heat Thai sweet chili sauce in a small saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime juice, and lime zest. Cover and keep warm.
  • Grill shrimp over hot fire, about 30-60 seconds per side. Brush with glaze and serve immediately.

Nutrition Facts : Calories 277 kcal, Sugar 2.1 g, Sodium 606.1 mg, Fat 12.5 g, SaturatedFat 7.5 g, TransFat 0.5 g, Carbohydrate 10.3 g, Fiber 0.6 g, Protein 34.8 g, Cholesterol 304.2 mg, ServingSize 1 serving

THAI SHRIMP SALAD (SHRIMP YUM GOONG)



Thai Shrimp Salad (Shrimp Yum Goong) image

Thai shrimp salad is a refreshing dish that can be made quickly and easily. There are many varieties to these kinds of salads, but the herbs, aromatics, and dressing stay the same.

Provided by Cat Lau

Categories     Lunch     Dinner     Salad

Time 20m

Yield 2

Number Of Ingredients 11

8 to 10 shrimp
4-ounces pork (minced)
3 to 4 sprigs of cilantro (chopped)
3 spring onions (chopped)
1/2 onion (sliced)
1/2 cup celery leaves (chopped)
2 to 3 birds eye chili (chopped)
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 teaspoon sugar
Serving suggestion: Thai jasmine rice

Steps:

  • Gather the ingredients.
  • Warm a small pan over medium heat. Add the shrimp and let them cook on one side without browning. Once one side begins to turn opaque, flip them over until they are cooked all the way through. Remove the shrimp from the pan and set aside to cool.
  • In the same pan over medium heat, add the minced pork and stir until cooked. Don't let the meat brown. Reserve the pork and juices on a plate and set aside to cool.
  • In a medium-sized bowl, add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles. Stir until well incorporated.
  • In a small bowl combine the fish sauce, lime, and sugar. Stir together until the sugar dissolves completely.
  • Add the dressing to the ingredients in the medium bowl and give it a good mix. Serve immediately with Thai jasmine rice . Feel free to add more fish sauce, lime juice, or chile to the dish to taste.

Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 103 mg, Fiber 3 g, Protein 23 g, SaturatedFat 3 g, Sodium 1019 mg, Sugar 4 g, Fat 9 g, ServingSize 2, UnsaturatedFat 0 g

SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD



Spicy Thai Basil Grilled Shrimp with Sour Mango Salad image

Provided by Corinne Trang

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

24 jumbo tiger shrimp (about 10 per pound), deveined
1/4 cup fresh lime (substitution: lemon juice)
1/4 cup palm sugar or granulated sugar
1/4 cup fish sauce
1 large garlic clove, finely grated
1 to 2 fresh red Thai chiles, stemmed, seeded, and minced
1/4 cup packed fresh Thai basil, minced (substitution: mint or cilantro leaves)
2 tablespoons vegetable oil
Sour Mango Salad, recipe follows
4 large green mangos, peeled, halved lengthwise, sliced using an Asian shredder or julienned with a knife
2 large carrots, peeled and julienned
2 red Thai chiles, stemmed, seeded, and sliced into thin rounds
1/4 cup fresh lime juice (substitution: lemon juice)
1/3 cup fish sauce
1/3 cup sugar

Steps:

  • Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
  • In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
  • Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
  • Mix the mangos, carrots, and chiles in a large bowl.
  • For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.

THAI GRILLED TOM YUM SHRIMP RECIPE



Thai Grilled Tom Yum Shrimp Recipe image

This Thai grilled shrimp's delicious Tom Yum marinade makes the shrimp sing. It can also be used to make a side sauce, which is nice with rice.

Provided by Darlene Schmidt

Categories     Entree     Dinner     Appetizer

Time 44m

Yield 4

Number Of Ingredients 18

For the Marinade:
1/4 cup frozen prepared lemongrass or fresh lemongrass (available at Asian stores)
5 cloves garlic
1 thumb-size piece ginger or galangal
1 fresh red chili, or 3/4 teaspoon crushed chili
1/4 cup fresh chopped cilantro (fresh coriander), leaves and stems
2 tablespoons fish sauce
2 tablespoon vegetable oil
1/2 teaspoon dark soy sauce , or 1 1/2 teaspoons regular soy sauce
1/2 teaspoon shrimp paste (available at Asian stores)
3 tablespoons lime juice
3 heaping teaspoons brown sugar
2 spring onions (sliced)
For the Shrimp:
12 to 18 medium to large shrimp
Optional: 12 to 18 small scallops
Optional: 1/4 cup coconut milk or heavy cream for a side sauce
Garnish: A handful of fresh cilantro (fresh coriander) leaves

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

SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD



Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad image

I found this recipe in Wine Enthusiast Magazine. This recipe adapted from the Asian Grill by Corinne Trang, is a traditional Vietnamese "tableside salad" which, true to its name, is assembled at the table. It is based on rice vermicelli, an extemely thin rice noodle, and dressed with nuoc cham, the sweet, sour spicy fish sauce dressing that is Vietnam's condiment of choice. For a milder dish, remove the seeds from the chilies and crush the garlic. Tiger shrimp are prefered because they're "meaty, sweet, and firm". NOTE: Recipe for nuoc cham is posted separately

Provided by Sondra Beth

Categories     Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup fish sauce
1/4 cup fresh lime juice (lemon juice can be subsituted)
1 cup palm sugar (granulated sugar can be subsituted)
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, minced (Mint or Cilantro can be subsituted)
1 -2 red Thai red chili pepper, stemmed, seeded and minced
24 jumbo shrimp, preferably tiger shrimp, deviened (about 10 per pound)
1 (12 ounce) package dried rice vermicelli
1/4 cup vegetable oil
3 scallions, trimmed an thinly sliced into rounds (white and green parts)
3 carrots, peeled and cut into julienne strips
2 heads lettuce (boston or bibb)
2 unripe carambolas, sliced paper-thin crosswise (star fruit) (optional)
1 English cucumber, peeled, halved lengthwise, seeded, and sliced pape-thin crosswise
1 bunch fresh mint sprig
1 cup unsalted peanuts

Steps:

  • Prepare the shrimp:.
  • In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
  • Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
  • Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
  • In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
  • On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
  • Cook the shrimp:.
  • Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
  • To Serve:.
  • Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
  • Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.

Nutrition Facts : Calories 714.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 141.1, Sodium 1740.1, Carbohydrate 97.8, Fiber 5.3, Sugar 37.7, Protein 24.2

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