GARLIC CHILI SHRIMP
Asian style stir fried garlic chili shrimp or prawns is juicy, spicy and sweet. Often in Asian cuisine, shrimp or prawns are cooked as a whole that have head and shell on. Not only is it convenient to cook, but also it retains shrimp juicy and gives more flavor to the food.
Provided by Tracy O.
Categories Main Course Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Mince 5 cloves of garlic.
- Cut 3 sticks of green onion.
- Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
- Next, add the washed whole raw shrimp and stir fry a little bit.
- After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
- Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
- When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.
Nutrition Facts : ServingSize 14 g, Calories 98 kcal, Carbohydrate 3 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 811 mg, Fiber 1 g, Sugar 2 g
CHILE-GARLIC MARINATED AND GRILLED SHRIMP
This quick marinade is a cheater's version of Vietnamese nuoc mam cham, which is a mixture of Asian fish sauce, lime juice, sugar and chiles. Using crushed red pepper flakes rather than the fresh variety means less chopping, and finely grating the garlic into the marinade ensures it doesn't burn on the grill.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
- Top with the sliced scallions and cilantro and serve with the lime wedges.
GRILLED THAI CHILE GARLIC SHRIMP
Provided by Food Network
Time 25m
Yield 4 servings for appetizer, 2 servings for entree
Number Of Ingredients 11
Steps:
- Heat a grill to medium-high heat.
- Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.
CHILE-GARLIC SHRIMP
Provided by José Andrés
Categories Appetizer Sauté Oscars Shrimp Family Reunion Healthy Party Potluck Chile Pepper Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.
CHILI'S SPICY GARLIC & LIME SHRIMP
I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time.
Provided by Ms B.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the seasoning blend by combining all the spices in a small bowl.
- Preheat a large skillet over medium heat.
- Add butter to the pan.
- When the butter is melted, stir in the pressed garlic.
- Immediately, add the shrimp to the pan.
- Cut the lime in half and squeeze each half into the pan over the shrimp.
- Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
- Saute the shrimp for 5 to 8 minutes or until they begin to brown.
- Be sure to cook both sides of all the shrimp.
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.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g
CHILI GARLIC SHRIMP
This 4 ingredient recipe will make your week night meal gourmet in a flash. I serve these with white rice and steamed broccoli.
Provided by cervantesbrandi
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare shrimp. Wash and pat dry.
- In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.
- Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.
GRILLED SHRIMP WITH CHILE AND GARLIC
Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
Provided by Ali Slagle
Categories easy, quick, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
- Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
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- Add the shrimp to the skillet and and arrange. Season it with salt and pepper. Cook for 2 to 3 minutes until the shrimp turns pink, golden and crispy, then flip over and sear for another 2 minutes. Season this side with salt and pepper as well.
- Add the garlic, chilis, parsley and stir everything together. Cook for 30 seconds or until the garlic is aromatic.
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- Remove the stems from the chiles and cut them open. Discard the seeds. Cut the chiles into 1 to 2-inch pieces.Heat the peppers in a nonstick skillet over medium heat until fragrant, about 3 minutes.
- Place the peppers in a blender along with water, Worcestershire sauce, garlic, and 1/2 teaspoon of salt.Blend until smooth. Set aside.
- Pat shrimp dry with paper towels. Sprinkle them with the cumin, cayenne, paprika, and remaining 1/2 teaspoon salt.
- Heat 1 tablespoon of oil over medium-high heat in the skillet you used for the peppers.Add half the shrimp and cook until they turn mostly pink. Remove and set aside.Repeat with remaning oil and remaining shrimp. Once the second batch turns mostly pink, add the first batch back to the skillet along with the chili mixture.
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