CARIBBEAN SHRIMP SPRING ROLLS
Kids will love helping wrap up these delicate rolls filled with beautiful, bright ingredients. And you'll love the burst of flavors in every bite. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer., Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions., Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends., Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce.
Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 460mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP SPRING ROLLS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h
Yield 8 spring rolls
Number Of Ingredients 21
Steps:
- Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
- In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
- Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
- Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
- Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
- Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.
Nutrition Facts : Calories 222 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 554 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
FRESH SHRIMP SPRING ROLLS
Savory fresh shrimp spring rolls with tangy dipping sauce.
Provided by Anil Goklaney
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Cover noodles with boiling water for 20 minutes. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
- Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g
SPRING ROLLS WITH HAWAIIAN SHRIMP
For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield 12 spring rolls
Number Of Ingredients 21
Steps:
- Combine 1 tablespoon ginger, 1/2 teaspoon soy sauce and 1 teaspoon of the sesame oil in a large nonstick skillet over medium-low heat. Add all of the vegetables and garlic, toss, cover and cook until barely wilted, about 3 minutes. Transfer to a large glass or ceramic bowl and set aside.
- Combine the remaining ginger, soy sauce, sesame oil and shrimp in the skillet. Saute over medium heat until the shrimp are cooked through, about 3 minutes. Add to the vegetables. Add lemon juice, rice wine vinegar, salt, pepper and coriander and toss.
- Preheat oven to 400 degrees. Combine the egg and water. Set aside. Place the cornstarch on a plate. Set aside. Lay the skin on a flat surface. Place 1 tablespoon of the vegetable mixture in the center and roll it up. Secure with a toothpick. Brush with the egg mixture. Dust with cornstarch.
- Place on a nonstick cookie sheet and bake until golden, about 15 minutes. Serve with spring roll vinaigrette (recipe below).
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 4 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 622 milligrams, Sugar 3 grams, TransFat 0 grams
VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP
Categories Leafy Green Shellfish Vegetable Appetizer Mint Shrimp Cucumber Winter Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as an appetizer
Number Of Ingredients 14
Steps:
- Mix first 4 ingredients in small bowl. Set dipping sauce aside.
- Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
- Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
- Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.
VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)
Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.
Provided by Busters friend
Categories Crab
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
- Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
- Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
- Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.
Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 85.5, Sodium 886.6, Carbohydrate 7.5, Fiber 2, Sugar 2.8, Protein 13
SHRIMP SUMMER ROLLS
A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
- Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
- Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
- Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.
SHRIMP SPRING ROLLS WITH CHIMICHURRI SAUCE
A light-and-bright chimichurri sauce gives these rolls an Argentinean twist.
Provided by Allrecipes Magazine
Categories Appetizers and Snacks Wraps and Rolls
Time 55m
Yield 10
Number Of Ingredients 18
Steps:
- Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
- Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
- Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
- Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
- Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 7.5 g, Cholesterol 672.2 mg, Fat 9.7 g, Fiber 2.5 g, Protein 74.4 g, SaturatedFat 1.8 g, Sodium 915.9 mg, Sugar 1.4 g
CARIBBEAN SHRIMP
Make and share this Caribbean Shrimp recipe from Food.com.
Provided by kyle martin
Categories Caribbean
Time 34m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat broiler.
- Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
- Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
- Whisk in oil, molasses and lime juice until smooth.
- Add shrimp; toss to coat.
- Cover and refrigerate for 10 minutes, stirring after 5 minutes.
- Arrange shrimp in single layer on broiler-pan rack.
- Broil about 4 inches from heat for 2 minutes.
- Turn shrimp over.
- Broil 1-2 minutes or until shrimp are cooked through.
- Serve shrimp immediately with white rice if desired.
- Garnish with lime wedges.
- Pour drippings from broiler pan over shrimp, if desired.
Nutrition Facts : Calories 142.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 166.8, Sodium 946.5, Carbohydrate 8.9, Fiber 0.7, Sugar 4.4, Protein 18.3
More about "caribbean shrimp spring rolls recipes"
CARIBBEAN SHRIMP ROLLS RECIPE | LAND O’LAKES
From landolakes.com
Cuisine CaribbeanCalories 650 per servingServings 4
- Combine buttermilk and chopped cheese in blender container or food processor bowl fitted with metal blade or blender container. Process, scraping sides occasionally, until smooth. Stir in mango, green onion and cilantro. Stir in shrimp. Cover; refrigerate.
- Open rolls; place 2 half slices cheese onto each side. Place rolls onto large ungreased baking sheet. Broil 4 to 6 inches from heat 2-3 minutes or until rolls are lightly toasted and cheese is melted.
- Divide shrimp salad evenly among rolls. Garnish with additional cilantro and mango, if desired. Serve immediately.
VIETNAMESE SPRING ROLLS WITH SHRIMP - HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
SHRIMP-FILLED SPRING ROLLS RECIPE | EATINGWELL
From eatingwell.com
SPICY CARIBBEAN SHRIMP APPETIZER - A TASTE OF THE ISLANDS!
From anaffairfromtheheart.com
SHRIMP SPRING ROLLS WITH CREAMY SWEET AND SPICY SAUCE
From cookingwithawallflower.com
CARIBBEAN SHRIMP SPRING ROLLS RECIPE: HOW TO MAKE IT
BAKED SHRIMP SPRING ROLLS - WED TO A CHEF
From wedtoachef.com
ASIAN BBQ SHRIMP SPRING ROLLS RECIPE - PBS FOOD
From pbs.org
10 BEST CARIBBEAN SHRIMP RECIPES | YUMMLY
From yummly.com
SHRIMP SPRING ROLLS- SO FRESH AND TASTY | THE RECIPE CRITIC
From therecipecritic.com
CARIBBEAN SHRIMP SPRING ROLLS | PUNCHFORK
From punchfork.com
CARIBBEAN SHRIMP SPRING ROLLS RECIPE: HOW TO MAKE IT
CARIBBEAN SPRING ROLLS - TODAY.COM
From today.com
FRESH SHRIMP SPRING ROLLS - THE WOODEN SKILLET
From thewoodenskillet.com
VIETNAMESE FRESH SPRING ROLLS WITH CHICKEN AND SHRIMP
From recipesaresimple.com
CARIBBEAN SHRIMP SPRING ROLLS - VISUALIZATION WOMAN
From vizw.org
SEAFOOD SPRING ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
"CARIBBEAN SHRIMP SPRING ROLLS" - RECIPES ON SPOONACULAR
From spoonacular.com
VIETNAMESE FRESH SHRIMP SPRING ROLLS - FOODIECRUSH
From foodiecrush.com
VIETNAMESE SHRIMP SPRING ROLLS RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
CAMBODIAN FRESH SHRIMP SPRING ROLLS
From cambodiarecipe.com
CARIBBEAN SHRIMP SPRING ROLLS RECIPE BY RIZWANA | GET BEST …
EASY SPRING ROLLS (USING COSTCO SHRIMP COCKTAIL)
From costcokitchen.com
HOW TO MAKE SPRING ROLLS AT HOME | RECIPE AND WRAPPING TIPS
From tasteofhome.com
SHRIMP SPRING ROLLS WITH TASTY SPICY GARLIC SAUCE - XOXOBELLA
From xoxobella.com
CRISPY CHINESE FRIED SHRIMP SPRING ROLLS WITH KNORR
From cookwithknorr.com
HOW TO MAKE AN EASY SHRIMP SPRING ROLLS RECIPE | WANDEREATER
From wandereater.com
SHRIMP SPRING ROLLS - SEASONED TO TASTE
From seasonedtotasteblog.com
SHRIMP SPRING ROLLS WITH CHIMICHURRI SAUCE - BETTER HOMES
From bhg.com
SHRIMP SPRINGROLLS - WITH A BLAST
From withablast.net
FIRECRACKER SHRIMP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
SHRIMP SPRING ROLLS RECIPE, PEANUT DIP VIETNAMESE - BEST RECIPE …
From bestrecipebox.com
VIETNAMESE SPRING ROLLS WITH SHRIMP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
FRESH SHRIMP SPRING ROLLS - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
TATTOO SPICY CARIBBEAN SHRIMP EGG ROLLS WITH SCOTCH BONNET CURRY
From tattoosauces.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 »
You'll also love