Chile Fried Shrimp Recipes

SPICY CHILE LIME SHRIMP

Steps:

• Toss shrimp and soy sauce together in a bowl and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
• Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
• Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

CHILE-FRIED SHRIMP

Steps:

• Combine the chile powder, cayenne, cornmeal, salt and pepper in a bowl.
• Put the oil in a large skillet over med/high heat.
• Toss the shrimp in the spice mixture to coat.
• When the oil in hot(a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer.
• Turn the heat to high and cook until brown on one side.
• Then turn and brown the other side, adjusting the heat so the shrimp brown without burning, 4-5 minutes total.
• Repeat with the remaining shrimp.
• Garnish and serve with the lime or lemon.

CHILE GLAZED SHRIMP

Steps:

• *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
• Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
• Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
• Preheat your grill while your shrimp is marinating.
• Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
• Peel, core, and dice pineapple.
• In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

STIR FRIED SHRIMP WITH GARLIC AND CHILE SAUCE

Steps:

• Whisk together the first six ingredients in a small bowl.
• Heat a wok or large skillet over high heat and add canola to the pan.
• Add shrimp and stir-fry for 1 minute or until shrimp begin to pinken.
• Add garlic, ginger, and jalapeno; stir-fry 1 minute.
• Stir in broth mixture and cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
• Remove from heat and stir in onions and sesame oil.
• Garnish with cilantro sprigs, if desired.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.