Spicy Thai Shrimp Bowl Recipes

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THAI COCONUT CURRY SHRIMP NOODLE BOWLS



Thai Coconut Curry Shrimp Noodle Bowls image

Provided by Jessica

Categories     Main Course

Time 35m

Number Of Ingredients 16

3 tablespoons coconut oil
1/2 pound raw peeled and deveined shrimp, (patted dry)
1/2 sweet onion, (sliced)
1/2 red bell pepper, (sliced)
1/2 orange bell pepper, (sliced)
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, (minced)
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas
1 (14-ounce) can full-fat coconut milk
1 (14-ounce) can light coconut milk
6 ounces cooked rice noodles, (or soba noodles... or spaghetti!)
3 tablespoons fresh chopped cilantro
2 green onions, (sliced)

Steps:

  • Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
  • Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
  • To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.

SPICY THAI SHRIMP BOWL



Spicy Thai Shrimp Bowl image

This is an easy marinated shrimp appetizer which I got from my sister Lorraine. Our family loves it and it is usually one of the dishes at every family gathering

Provided by Debbie Boere Vrou

Categories     Thai

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs frozen cooked shrimp, 31-40 count with tails on
1/3 cup olive oil
2 tablespoons fish sauce
lime zest, from 2 limes, finely shredded
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons liquid honey
2 tablespoons fresh cilantro, finely chopped
1 tablespoon chili sauce (to taste)
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1/4 teaspoon salt

Steps:

  • Mix all ingredients except shrimp and stir to mix thoroughly. Taste and adjust seasonings. Pour over frozen shrimp in large flat sealable container. Put in fridge and defrost for 8 hours stirring occasionally until the shrimp are thawed and the flavours have marinated into the shrimp. Drain and serve.

Nutrition Facts : Calories 214.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 221.3, Sodium 703.6, Carbohydrate 5.6, Fiber 0.2, Sugar 4.8, Protein 24.1

SPICY SHRIMP PAD THAI



Spicy Shrimp Pad Thai image

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Provided by n0xzemagrl

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots
½ lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
  • Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
  • Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g

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