Shrimp Pad Thai is a delightful and flavorful dish that hails from Thailand. It’s a staple of Thai cuisine, known for its perfect balance of sweet, sour, salty, and spicy flavors.

 This dish features succulent shrimp, stir-fried rice noodles, and a medley of vegetables, all tossed in a tangy sauce and garnished with fresh herbs and crunchy peanuts.

Shrimp Pad Thai is not only delicious but also relatively quick to prepare, making it a great choice for a weeknight dinner or a special occasion.

Follow this recipe to create an authentic Shrimp Pad Thai that will transport your taste buds straight to the streets of Bangkok.

Ingredients

For the Shrimp Pad Thai, you will need the following ingredients:

For the Pad Thai Sauce:

• 3 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 3 tablespoons palm sugar (or brown sugar)
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon Sriracha (optional, for added heat)

For the Noodles and Shrimp:

• 8 ounces rice noodles (flat and wide)
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 cup bean sprouts
• 1/2 cup carrots, julienned
• 1/2 cup green onions, cut into 1-inch pieces
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

How to Make Shrimp Pad Thai

Step 1: Preparing the Pad Thai Sauce

Combine Sauce Ingredients: In a small bowl, mix the tamarind paste, fish sauce, palm sugar, lime juice, soy sauce, and Sriracha (if using). Stir until the sugar is completely dissolved and the sauce is well blended. Set aside.

Step 2: Preparing the Rice Noodles

Soak the Noodles: Place the rice noodles in a large bowl and cover them with warm water. Let them soak for about 20-30 minutes, or until they are soft but still firm to the touch (al dente). Drain the noodles and set aside.

Step 3: Cooking the Shrimp

Heat Oil: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

Cook the Shrimp: Add the shrimp to the wok and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the wok and set them aside.

Step 4: Stir-Frying the Vegetables and Noodles

Scramble the Eggs: Add another tablespoon of vegetable oil to the wok. Pour in the beaten eggs and cook, stirring gently, until they are scrambled and just set. Push the eggs to one side of the wok.

Sauté Garlic and Shallots: Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and chopped shallot, and sauté for about 1-2 minutes, or until fragrant and lightly browned.

Add the Noodles and Sauce: Add the soaked rice noodles to the wok. Pour the prepared Pad Thai sauce over the noodles. Toss everything together to ensure the noodles are evenly coated with the sauce.

Add Vegetables: Add the bean sprouts, julienned carrots, and green onions to the wok. Continue to toss and stir-fry for about 2-3 minutes, or until the vegetables are slightly tender but still crisp.

Step 5: Combining the Ingredients

Return Shrimp to the Wok: Add the cooked shrimp back to the wok. Toss everything together until the shrimp are heated through and well incorporated with the noodles and vegetables.

Add Peanuts and Cilantro: Sprinkle the chopped roasted peanuts and fresh cilantro over the Pad Thai. Give it one final toss to combine all the ingredients.

Step 6: Serving the Dish

Plate the Pad Thai: Transfer the Shrimp Pad Thai to serving plates or a large serving platter.

Garnish and Serve: Garnish with additional roasted peanuts, fresh cilantro, and lime wedges. Serve immediately, allowing each guest to squeeze lime juice over their portion to taste.

Chef’s Notes

Tamarind Paste: Tamarind paste adds a unique sour flavor to Pad Thai. It can be found in Asian grocery stores or online. If you cannot find tamarind paste, substitute with an equal amount of lime juice or rice vinegar for a similar tangy flavor.

Rice Noodles: Be careful not to over-soak the rice noodles. They should be soft but still firm (al dente) as they will continue to cook when stir-fried.

Palm Sugar: Palm sugar has a distinct flavor that is key to authentic Pad Thai. If unavailable, brown sugar is a good substitute.

Shrimp: Fresh shrimp work best for this recipe, but frozen shrimp can also be used. Thaw frozen shrimp completely and pat them dry before cooking.

Vegetables: Feel free to add or substitute other vegetables such as bell peppers, snap peas, or cabbage based on your preference.

Peanuts: Roasted peanuts add a nice crunch and flavor. Make sure to use unsalted peanuts to control the saltiness of the dish.

Nutrition Value

The nutritional values for Shrimp Pad Thai can vary based on the specific ingredients and portion sizes used. Below is an approximate nutritional breakdown per serving (based on a 4-serving recipe):

• Calories: 400-450 kcal
• Protein: 25-30g
• Fat: 15-20g
• Saturated Fat: 2-3g
• Carbohydrates: 45-50g
• Fiber: 3-5g
• Sugars: 10-12g
• Cholesterol: 150-200mg
• Sodium: 1000-1200mg
• Vitamin A: 80-100% DV
• Vitamin C: 30-40% DV
• Calcium: 10-15% DV
• Iron: 15-20% DV

Conclusion

Shrimp Pad Thai is a vibrant and delicious dish that embodies the flavors of Thailand. Its combination of tender shrimp, chewy rice noodles, crunchy vegetables, and tangy sauce makes it a crowd-pleaser for any meal.

This recipe provides a step-by-step guide to creating an authentic and satisfying Shrimp Pad Thai at home.

With its perfect balance of sweet, sour, salty, and spicy, this dish is sure to become a favorite in your culinary repertoire. Enjoy the delightful taste of Shrimp Pad Thai, and happy cooking!

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Shrimp Saganaki is a classic Greek dish known for its rich tomato sauce, savory shrimp, and a hint of Mediterranean flavors. This dish is traditionally served as an appetizer or a main course and is loved for its robust flavors and simplicity.

The shrimp are cooked in a flavorful tomato-based sauce with onions, garlic, herbs, and a touch of feta cheese, creating a dish that’s comforting, satisfying, and perfect for sharing with family and friends.

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 can (14 oz/400g) diced tomatoes
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

How to Make Shrimp Saganaki

Prepare the Shrimp:

Pat the peeled and deveined shrimp dry with paper towels.

Season with salt and black pepper to taste.

Cook the Tomato Sauce:

In a large skillet or frying pan, heat olive oil over medium heat.

Add finely chopped onion and sauté for 3-4 minutes until softened and translucent.

Add minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Simmer with Tomatoes and Wine:

Stir in diced tomatoes and cook for 5-6 minutes, allowing the flavors to meld together.

Pour in dry white wine and simmer for another 3-4 minutes until slightly reduced.

Add Shrimp and Feta:

Add the seasoned shrimp to the skillet in a single layer.

Cook the shrimp for 2-3 minutes per side, or until they are pink and cooked through.

Sprinkle crumbled feta cheese evenly over the shrimp and tomato sauce.

Finish and Serve:

Remove the skillet from heat and garnish with chopped fresh parsley.

Serve Shrimp Saganaki hot, straight from the skillet, with crusty bread on the side for dipping into the flavorful sauce.

Chef’s Note

Shrimp Saganaki is traditionally served as an appetizer, but you can also enjoy it as a main course with a side of rice or pasta. The key to a successful Shrimp Saganaki lies in cooking the shrimp just until they turn pink and opaque, ensuring they remain tender and juicy. Adjust the amount of red pepper flakes according to your preference for spiciness. Feel free to customize this dish by adding olives, capers, or additional herbs like basil or mint for extra Mediterranean flair.

Nutritional Value

(Nutritional values are approximate and per serving, without bread)

• Calories: 300 kcal
• Protein: 30g
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 250mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 5g
• Sodium: 800mg

Enjoy the robust flavors of Shrimp Saganaki, where tender shrimp are simmered in a savory tomato sauce with aromatic herbs and topped with creamy feta cheese. This dish captures the essence of Mediterranean cuisine and is perfect for a cozy meal or entertaining guests with its bold flavors and comforting appeal.

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Spicy Shrimp Noodles are a vibrant and flavorful dish that combines tender shrimp with spicy and savory flavors, all nestled in a bed of noodles.

This recipe draws inspiration from Asian cuisine, where bold spices and aromatics create a delicious harmony with shrimp and noodles.

Whether served as a quick and satisfying meal or as part of a larger spread, Spicy Shrimp Noodles promise to tantalize your taste buds with every bite, offering a perfect balance of heat, sweetness, and umami.

Ingredients

For the Spicy Shrimp:

• 1 pound (450g) large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce (adjust to taste for spice level)
• 1 tablespoon honey or brown sugar
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tablespoon vegetable oil

For the Noodles:

• 8 oz (225g) noodles of your choice (such as rice noodles or egg noodles)
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned or thinly sliced
• 1 cup snap peas or snow peas, trimmed
• 2 green onions, thinly sliced
• Fresh cilantro leaves, chopped, for garnish
• Sesame seeds, for garnish (optional)

How to Make Spicy Shrimp Noodles

Prepare the Shrimp:

Pat the peeled and deveined shrimp dry with paper towels.

Season with salt and black pepper.

In a bowl, whisk together soy sauce, sriracha sauce, honey or brown sugar, minced garlic, and minced ginger.

Marinate the Shrimp:

Place the shrimp in the marinade and toss to coat evenly. Let it marinate for 15-20 minutes while you prepare the noodles and vegetables.

Cook the Noodles:

Cook the noodles according to package instructions until al dente.

Drain and rinse the noodles under cold water to stop cooking. Set aside.

Stir-Fry the Vegetables:

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add sliced red bell pepper, julienned carrot, and snap peas (or snow peas). Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Cook the Shrimp:

Push the vegetables to the side of the skillet and add the marinated shrimp along with the marinade.

Cook the shrimp for 2-3 minutes per side, or until they are pink and cooked through. Stir the shrimp and vegetables together to combine.

Combine Everything:

Add the cooked noodles to the skillet with the shrimp and vegetables.

Toss everything together gently until well combined and heated through.

Serve:

Divide Spicy Shrimp Noodles among serving bowls.

Garnish with thinly sliced green onions, chopped fresh cilantro leaves, and sesame seeds (if using).

Serve hot and enjoy the spicy and flavorful noodles immediately.

Chef’s Note

For a spicier kick, increase the amount of sriracha sauce or add a pinch of red pepper flakes to the shrimp marinade. Adjust the sweetness of the dish by varying the amount of honey or brown sugar according to your taste preference. Feel free to customize this recipe by adding other vegetables like bok choy, mushrooms, or baby corn. For a vegetarian version, substitute tofu or tempeh for the shrimp and adjust the cooking time accordingly.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 400 kcal
• Protein: 30g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 250mg
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 10g
• Sodium: 1000mg

Enjoy the bold and satisfying flavors of Spicy Shrimp Noodles, where tender shrimp and vibrant vegetables are tossed in a spicy sauce and served over noodles for a delicious and comforting meal. This dish is perfect for spice enthusiasts and anyone craving a quick and flavorful Asian-inspired noodle dish that’s sure to impress.

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Shrimp Tikka Masala is a vibrant and aromatic dish that combines succulent shrimp with a creamy and flavorful tomato-based sauce, infused with traditional Indian spices.

This beloved dish is known for its rich flavors and comforting appeal, making it a favorite in Indian cuisine. Tender shrimp are marinated in a spiced yogurt mixture, grilled or pan-seared to perfection, and then simmered in a creamy tomato sauce with a perfect balance of spices.

Serve Shrimp Tikka Masala with rice or naan bread for a satisfying and delicious meal that’s sure to impress.

Ingredients

For the Shrimp Marinade:

• 1 pound (450g) large shrimp, peeled and deveined
• 1/2 cup plain yogurt
• 1 tablespoon ginger garlic paste (or minced ginger and garlic)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika or Kashmiri red chili powder (for color)
• 1/2 teaspoon garam masala
• Salt and black pepper, to taste
• 1 tablespoon vegetable oil

For the Tikka Masala Sauce:

• 2 tablespoons vegetable oil or ghee (clarified butter)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green chili, finely chopped (optional, adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika or Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 can (14 oz/400g) diced tomatoes
• 1 cup heavy cream or coconut milk
• Salt, to taste
• Fresh cilantro leaves, chopped, for garnish

How to Make Shrimp Tikka Masala

Marinate the Shrimp:

In a bowl, combine plain yogurt, ginger garlic paste (or minced ginger and garlic), ground cumin, ground coriander, turmeric powder, paprika or Kashmiri red chili powder, garam masala, salt, and black pepper.

Add peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Cook the Shrimp:

Heat vegetable oil in a large skillet or grill pan over medium-high heat.

Remove shrimp from the marinade, shaking off excess marinade.

Cook shrimp for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the skillet and set aside.

Prepare the Tikka Masala Sauce:

In the same skillet or a separate large pot, heat vegetable oil or ghee over medium heat.

Add finely chopped onion and sauté for 5-6 minutes until soft and translucent.

Add minced garlic, minced ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.

Add Spices and Tomatoes:

Stir in ground cumin, ground coriander, paprika or Kashmiri red chili powder, turmeric powder, and garam masala. Cook for 1 minute to toast the spices.

Simmer with Tomatoes and Cream:

Add diced tomatoes (with their juices) to the skillet. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Pour in heavy cream or coconut milk, stirring constantly until well combined. Simmer for another 2-3 minutes.

Combine Shrimp with Sauce:

Gently add the cooked shrimp to the Tikka Masala sauce. Stir gently to coat the shrimp in the sauce.

Cook for another 2-3 minutes, allowing the flavors to meld together and the shrimp to heat through. Taste and adjust salt if needed.

Serve:

Remove from heat and garnish with chopped fresh cilantro leaves.

Serve Shrimp Tikka Masala hot, accompanied by steamed basmati rice or warm naan bread for a complete and satisfying meal.

Chef’s Note

For a smoky flavor, you can grill the marinated shrimp instead of pan-searing them. Adjust the spice level of the dish by increasing or decreasing the amount of green chili or Kashmiri red chili powder according to your preference.

If you prefer a dairy-free option, substitute heavy cream with coconut milk for a creamy and lactose-free alternative. This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stove or in the microwave.

Nutritional Value

(Nutritional values are approximate and per serving, without rice or naan)

• Calories: 400 kcal
• Protein: 25g
• Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 250mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 5g
• Sodium: 800mg

Delight in the aromatic flavors of Shrimp Tikka Masala, where tender shrimp are enveloped in a creamy tomato sauce infused with traditional Indian spices. This dish offers a satisfying blend of savory, spicy, and creamy elements, making it a perfect choice for a special dinner or any occasion where you crave bold and comforting flavors from the Indian cuisine.

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Shrimp Pesto Pasta is a delightful fusion of succulent shrimp, al dente pasta, and vibrant basil pesto sauce.

This dish brings together the freshness of basil, the richness of Parmesan cheese, and the savory goodness of shrimp, creating a comforting and flavorful meal.

Perfect for weeknight dinners or special occasions, Shrimp Pesto Pasta offers a balance of textures and flavors that will satisfy both seafood lovers and pasta enthusiasts alike.

Ingredients

For the Basil Pesto:

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts (or walnuts)
• 3 cloves garlic, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and black pepper, to taste

For the Shrimp:

• 1 pound (450g) large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Pasta:

• 12 oz (340g) pasta of your choice (such as linguine, spaghetti, or fettuccine)
• Salt, for boiling pasta water

For Serving:

• Additional grated Parmesan cheese, for garnish
• Fresh basil leaves, chopped, for garnish

How to Make Shrimp Pesto Pasta

Prepare the Basil Pesto:

In a food processor, combine fresh basil leaves, pine nuts (or walnuts), and garlic cloves. Pulse several times until coarsely chopped.

Add grated Parmesan cheese and pulse again until combined.

With the food processor running, gradually pour in the olive oil until the pesto reaches a smooth and creamy consistency.

Season with salt and black pepper to taste. Set aside.

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.

Prepare the Shrimp:

Pat the peeled and deveined shrimp dry with paper towels.

Season with salt and black pepper.

In a large skillet, heat olive oil and unsalted butter over medium-high heat until the butter is melted and the skillet is hot.

Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through.

Combine Shrimp with Pasta and Pesto:

Lower the heat to medium-low and add the cooked pasta directly to the skillet with the shrimp.

Spoon the prepared basil pesto over the pasta and shrimp. Toss gently to coat everything evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.

Serve:

Remove from heat and divide Shrimp Pesto Pasta among serving plates or bowls.

Garnish with additional grated Parmesan cheese and chopped fresh basil leaves.

Serve hot and enjoy immediately.

Chef’s Note

For a lighter version of Shrimp Pesto Pasta, you can reduce the amount of olive oil used in the basil pesto according to your preference. Adjust the consistency of the pesto sauce by adding more olive oil for a smoother texture or leaving it thicker for a chunkier sauce.

Freshly grated Parmesan cheese enhances the flavor of the pesto, but you can also use store-bought pesto if you’re short on time. Customize this dish by adding sun-dried tomatoes, roasted pine nuts, or a squeeze of lemon juice for extra brightness.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 500 kcal
• Protein: 30g
• Fat: 30g
• Saturated Fat: 6g
• Cholesterol: 250mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 2g
• Sodium: 500mg

Indulge in the delicious flavors of Shrimp Pesto Pasta, where tender shrimp are tossed with al dente pasta and creamy basil pesto sauce.

This dish offers a perfect balance of fresh ingredients and comforting flavors, making it a versatile and satisfying meal for any occasion. Serve Shrimp Pesto Pasta as a main course for dinner or as a delightful dish to impress guests at your next gathering.

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Grilled Shrimp Salad is a refreshing and satisfying dish that combines juicy grilled shrimp with crisp vegetables and a zesty dressing. This salad is perfect for warmer days, offering a light yet filling option packed with protein and nutrients.

The smoky flavor from the grilled shrimp pairs beautifully with the freshness of the vegetables and the tangy dressing, making it a favorite for lunch or a light dinner. Enjoy this Grilled Shrimp Salad as a healthy and flavorful meal that celebrates the flavors of summer.

Ingredients

For the Grilled Shrimp:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)

For the Salad:

• 6 cups mixed salad greens (such as lettuce, spinach, or arugula)
• 1 cucumber, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup Kalamata olives, pitted and sliced (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon honey or maple syrup (optional)
• Salt and black pepper, to taste

How to Make Grilled Shrimp Salad

Prepare the Shrimp:

In a bowl, combine olive oil, minced garlic, paprika, ground cumin, dried oregano, salt, and black pepper.

Add peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 20-30 minutes to marinate.

Preheat the Grill:

Preheat an outdoor grill or grill pan over medium-high heat. If using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling.

Grill the Shrimp:

Thread marinated shrimp onto skewers, leaving a little space between each shrimp.

Grill shrimp skewers for 2-3 minutes per side, or until shrimp are opaque and grill marks appear. Remove from heat and set aside.

Prepare the Salad:

In a large salad bowl, combine mixed salad greens, thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, avocado slices, and Kalamata olives (if using).

Make the Dressing:

In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and black pepper until emulsified.

Assemble the Salad:

Drizzle half of the dressing over the salad ingredients and toss gently to combine.

Arrange grilled shrimp skewers on top of the salad.

Serve:

Drizzle the remaining dressing over the grilled shrimp and salad.

Serve Grilled Shrimp Salad immediately, garnished with additional freshly cracked black pepper if desired.

Chef’s Note

For a smokier flavor, you can add a pinch of smoked paprika or use a charcoal grill. Feel free to customize the salad with your favorite vegetables or add crumbled feta cheese or toasted nuts for extra texture. Ensure the grill is properly preheated before adding the shrimp skewers to achieve perfect grill marks and juicy shrimp. If you prefer, you can also pan-sear the shrimp in a skillet over medium-high heat for 2-3 minutes per side until cooked through.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 400 kcal
• Protein: 30g
• Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 250mg
• Carbohydrates: 20g
• Fiber: 8g
• Sugar: 7g
• Sodium: 600mg

Enjoy the vibrant flavors and textures of Grilled Shrimp Salad, where tender grilled shrimp complement a medley of fresh vegetables and a tangy dressing.

This salad is not only delicious but also nutritious, offering a balanced meal rich in protein, vitamins, and antioxidants. Perfect for any occasion, from casual lunches to outdoor gatherings, Grilled Shrimp Salad is sure to become a favorite in your recipe repertoire.

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Shrimp Lo Mein is a popular Chinese-American dish known for its savory stir-fried noodles, tender shrimp, and crisp vegetables, all tossed in a flavorful sauce.

This dish offers a perfect balance of textures and flavors, combining the umami richness of shrimp with the freshness of vegetables and the comforting chewiness of noodles.

Whether enjoyed as a quick weeknight meal or served at gatherings, Shrimp Lo Mein is sure to satisfy your craving for delicious Asian-inspired flavors.

Ingredients

For the Shrimp Marinade:

• 1 pound (450g) large shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon ground black pepper

For the Lo Mein:

• 8 oz (225g) fresh lo mein noodles (or substitute with spaghetti or linguine)
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned or thinly sliced
• 1 cup snow peas, trimmed
• 1 cup cabbage, thinly sliced
• 4 green onions, sliced diagonally

For the Sauce:

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 cup chicken or vegetable broth

How to Make Shrimp Lo Mein

Prepare the Shrimp:

In a bowl, combine peeled and deveined shrimp with soy sauce, sesame oil, cornstarch, and ground black pepper. Toss to coat evenly and set aside to marinate while you prepare the other ingredients.

Cook the Noodles:

Cook the lo mein noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of vegetable oil to prevent sticking and set aside.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and chicken or vegetable broth. Set aside.

Stir-Fry the Shrimp and Vegetables:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add minced garlic and minced ginger, stirring constantly for 1 minute until fragrant.

Add marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.

Stir-Fry the Vegetables:

In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil.

Add sliced red bell pepper, julienned carrot, snow peas, and thinly sliced cabbage. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

Combine Everything:

Return the cooked shrimp to the skillet with the stir-fried vegetables.

Add cooked lo mein noodles and sliced green onions to the skillet.

Add the Sauce:

Pour the prepared sauce over the shrimp, vegetables, and noodles in the skillet.

Toss everything together gently using tongs or chopsticks until well combined and heated through. If the sauce is too thick, add a splash of chicken or vegetable broth to loosen.

Serve:

Remove from heat and transfer Shrimp Lo Mein to serving plates or bowls.

Garnish with additional sliced green onions, if desired.

Serve hot and enjoy this delicious and comforting dish immediately.

Chef’s Note

To enhance the flavor of Shrimp Lo Mein, you can add additional vegetables such as mushrooms, bean sprouts, or baby corn. Adjust the level of spiciness by adding a dash of sriracha or red pepper flakes to the sauce.

For a vegetarian version, omit the shrimp and substitute with tofu or more vegetables. Ensure all ingredients are prepped and ready before starting the stir-frying process, as this dish cooks quickly over high heat.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 450 kcal
• Protein: 30g
• Fat: 12g
• Saturated Fat: 1g
• Cholesterol: 200mg
• Carbohydrates: 55g
• Fiber: 6g
• Sugar: 8g
• Sodium: 1200mg

Enjoy the delicious flavors and textures of Shrimp Lo Mein, where tender shrimp and fresh vegetables are tossed with savory noodles in a delectable sauce.

This dish captures the essence of Chinese cuisine with its bold flavors and satisfying combination of ingredients, making it a perfect choice for a hearty meal that’s quick to prepare and sure to please.

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Shrimp dumplings, also known as shrimp siu mai or har gow, are a traditional Chinese dim sum delicacy appreciated for their delicate wrappers and savory shrimp filling. These dumplings are enjoyed steamed and can be served as an appetizer or a part of a dim sum feast.

Making shrimp dumplings from scratch allows you to savor their freshness and adjust flavors to your liking. Follow this recipe to create flavorful and tender shrimp dumplings that are sure to impress your guests or family members.

Ingredients

For the Dumpling Filling:

• 1/2 pound (225g) raw shrimp, peeled, deveined, and finely chopped
• 1/4 cup bamboo shoots, finely chopped
• 2 tablespoons water chestnuts, finely chopped
• 2 tablespoons green onions, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger

For the Dumpling Wrappers:

• 1 package (about 25-30 pieces) round dumpling wrappers

For Garnish and Serving (Optional):

• Thinly sliced green onions
• Soy sauce, for dipping
• Chili oil or vinegar dipping sauce

How to Make Shrimp Dumplings

Prepare the Dumpling Filling:

In a mixing bowl, combine finely chopped raw shrimp, bamboo shoots, water chestnuts, green onions, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, white pepper, salt, and ground ginger. Mix well until all ingredients are thoroughly combined and the mixture becomes sticky.

Assemble the Dumplings:

Take a dumpling wrapper and place a spoonful of the shrimp filling mixture in the center (about 1 tablespoon).

Wet the edges of the wrapper with water using your finger.

Fold the wrapper in half over the filling to form a half-moon shape.

Pinch the edges together to seal, pleating the wrapper if desired to create a decorative edge. Repeat with the remaining wrappers and filling.

Steam the Dumplings:

Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

Arrange the shrimp dumplings in the steamer basket, making sure to leave space between each dumpling to prevent them from sticking together during steaming.

Steam the dumplings over high heat for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.

Serve:

Remove the steamer basket from the heat.

Garnish the shrimp dumplings with thinly sliced green onions if desired.

Serve hot with soy sauce, chili oil, or vinegar dipping sauce on the side.

Chef’s Note

For a smoother texture, you can pulse half of the shrimp in a food processor until finely chopped and mix with the remaining chopped shrimp.

Ensure the dumpling wrappers are kept covered with a damp towel while assembling the dumplings to prevent them from drying out.

Experiment with different folding techniques for the dumpling wrappers to create variations in appearance.

Leftover shrimp dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for a few minutes until heated through.

Nutritional Value

(Nutritional values are approximate and per serving, based on a serving size of 4 dumplings)

• Calories: 180 kcal
• Protein: 15g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 85mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 1g
• Sodium: 600mg

Enjoy the authentic flavors and delicate texture of homemade shrimp dumplings, a classic Chinese dish that showcases the beauty of dim sum cuisine. Whether served as an appetizer or a main course, shrimp dumplings are sure to delight with their savory shrimp filling encased in tender, translucent wrappers.

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Shrimp paella is a classic Spanish dish renowned for its vibrant colors, rich flavors, and hearty ingredients. Originating from the Valencia region of Spain, paella traditionally combines saffron-infused rice with a variety of seafood, including shrimp, along with vegetables and aromatic spices.

This recipe offers a delightful balance of textures and tastes, making it a perfect choice for gatherings or special occasions where you want to impress with a taste of Mediterranean cuisine.

Ingredients

For the Shrimp Marinade:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Paella:

• 1 cup Arborio rice (or Spanish bomba rice)
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup frozen peas
• 1/2 cup diced tomatoes (canned or fresh)
• 1 teaspoon saffron threads (optional, for color and flavor)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)
• Lemon wedges, for serving

How to Make Shrimp Paella

Marinate the Shrimp:

In a bowl, combine peeled and deveined shrimp with minced garlic, smoked paprika, ground cumin, salt, black pepper, and olive oil. Toss to coat evenly. Cover and refrigerate while preparing the other ingredients.

Prepare the Broth:

In a saucepan, heat the chicken or vegetable broth until simmering. If using saffron threads, add them to the broth to infuse the flavor and color. Keep the broth warm over low heat.

Cook the Vegetables:

In a large, shallow pan (traditional paella pan or a wide skillet), heat 2 tablespoons of olive oil over medium heat.

Add finely chopped onion and diced bell peppers. Sauté for 5-7 minutes until softened and translucent.

Add the Rice and Spices:

Stir in Arborio rice (or Spanish bomba rice) and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the rice is well coated with the oil and spices.

Pour in the Liquid:

Deglaze the pan with dry white wine (if using), stirring to scrape up any browned bits from the bottom of the pan.

Pour in the warm chicken or vegetable broth, stirring gently to distribute the ingredients evenly. Bring to a simmer.

Cook the Paella:

Reduce the heat to medium-low and let the paella simmer gently, without stirring, for about 15-20 minutes. Rotate the pan occasionally to ensure even cooking.

Add the Shrimp and Peas:

Nestle the marinated shrimp into the rice mixture, arranging them evenly across the pan. Scatter frozen peas and diced tomatoes over the top.

Continue to simmer for another 5-7 minutes, or until the shrimp are pink and cooked through, and the rice has absorbed most of the liquid. Avoid stirring to allow the socarrat (crispy bottom) to form.

Finish and Serve:

Remove the paella from heat and cover with a clean kitchen towel. Let it rest for 5 minutes to allow the flavors to meld.

Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.

Chef’s Note

Traditional paella is cooked over an open flame or outdoor grill to achieve a smoky flavor and develop a crispy socarrat at the bottom of the pan. If using a stovetop, adjust by carefully monitoring the heat to avoid burning the rice.

Customize your paella by adding other seafood like mussels or clams, or substitute chicken or chorizo for a different variation.

Use high-quality saffron threads for authentic color and flavor in your paella. If saffron is unavailable, you can substitute with turmeric for a similar yellow hue.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 450 kcal
• Protein: 30g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 200mg
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 5g
• Sodium: 800mg

Enjoy the delightful flavors and aroma of shrimp paella, where tender shrimp and saffron-infused rice come together with vegetables and spices to create a satisfying and comforting dish.

Serve shrimp paella as a main course for family dinners or as a centerpiece for festive gatherings, and savor the essence of Spanish cuisine in every bite.

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Shrimp lettuce wraps are a light and flavorful dish that combines juicy shrimp with crisp lettuce leaves and a medley of vegetables, all wrapped together in a tangy and savory sauce.

This dish is inspired by Asian flavors and offers a refreshing alternative to heavier meals. Shrimp lettuce wraps are perfect for a quick and healthy lunch or dinner, providing a balance of protein, vegetables, and delicious flavors in every bite.

Ingredients

For the Shrimp Marinade:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

For the Lettuce Wraps:

• 1 head of iceberg or butter lettuce, leaves separated and washed
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 carrot, grated
• 1 cup shiitake mushrooms, chopped
• 1/2 cup water chestnuts, chopped
• 1/4 cup chopped fresh cilantro or green onions, for garnish

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

How to Make Shrimp Lettuce Wraps

Marinate the Shrimp:

In a bowl, combine peeled and deveined shrimp with soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes (if using), salt, and pepper. Toss to coat evenly. Set aside to marinate while preparing the other ingredients.

Prepare the Vegetables:

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add finely chopped onion and sauté for 2-3 minutes until softened.

Stir in finely chopped red bell pepper, grated carrot, shiitake mushrooms, and water chestnuts. Cook for another 3-4 minutes until vegetables are tender-crisp.

Cook the Shrimp:

Push the vegetables to one side of the skillet and add the marinated shrimp in a single layer.

Cook shrimp for 2-3 minutes per side, or until pink and cooked through. Stir together with the vegetables until well combined.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and honey or maple syrup (if using). Adjust seasoning to taste.

If desired, mix cornstarch with water in a separate bowl and add to the sauce mixture to thicken. Stir until sauce is smooth and slightly thickened.

Assemble the Lettuce Wraps:

Arrange lettuce leaves on a serving platter.

Spoon the cooked shrimp and vegetable mixture into each lettuce leaf, dividing evenly among them.

Serve:

Drizzle the prepared sauce over the shrimp and vegetable-filled lettuce wraps.

Garnish with chopped fresh cilantro or green onions.

Serve shrimp lettuce wraps immediately, allowing diners to wrap the lettuce around the filling and enjoy.

Chef’s Note

Customize the shrimp lettuce wraps by adding chopped peanuts or cashews for extra crunch, or diced mango or pineapple for a hint of sweetness.

Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes in the shrimp marinade.

To make this dish gluten-free, use tamari instead of soy sauce and ensure all other sauces and ingredients are gluten-free.

Nutritional Value

(Nutritional values are approximate and per serving, based on a serving size of 2 lettuce wraps)

• Calories: 250 kcal
• Protein: 25g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 200mg
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 8g
• Sodium: 800mg

Enjoy the fresh and vibrant flavors of shrimp lettuce wraps, where tender shrimp and crisp vegetables come together in a delightful combination of textures and tastes.

This dish is not only satisfying but also nutritious, providing a good source of protein and essential vitamins. Perfect for a quick and delicious meal that’s sure to please everyone at the table.

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