Poached Shrimp With Thai Basil And Peanuts Recipes

THAI PEANUT SHRIMP RECIPE

Thai Peanut Shrimp Recipe image

Whip up a 20-minute dinner with this Thai peanut shrimp cooked in coconut milk and peanut butter sauce packed with the flavors of garlic and ginger.

Provided by Joshua Palmer

Categories Seafood

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

2 tbsp Vegetable Oil
2 lb (13-15 count) peeled and deveined shrimp
7 oz (½ can) coconut milk
⅓ cup creamy peanut butter
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 tbsp lime juice
½ tsp sesame oil
3 cloves minced garlic
1 tbsp minced ginger
for garnish cilantro

Steps:

Add the oil to a large skillet on medium-high heat.
Add the shrimp to the pan, cooking on each side for 1 to 2 minutes.
Remove the shrimp from the pan and set aside.
Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger to the pan and let reduce for 5 minutes.
Add the shrimp back to the pan to coat.

Nutrition Facts : Carbohydrate 12.51g, Cholesterol 190.51mg, Fat 21.03g, Fiber 0.89g, Protein 25.05g, SaturatedFat 8.49g, ServingSize 6.00, Sodium 1,034.61mg, Sugar 0.00, UnsaturatedFat 7.81g

THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT

Thai Seared Shrimp with Tomato, Basil and Coconut image

Serve adventurous Thai restaurant fare in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon peanut or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup sliced red onion
1 to 2 teaspoons green or red Thai curry paste
1 can (14.5 oz) Muir Glen™ organic diced or fire roasted diced tomatoes, drained
1 tablespoon lime juice
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
Hot cooked rice, if desired

Steps:

In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 7 g, TransFat 0 g

POACHED SHRIMP WITH THAI BASIL AND PEANUTS

Poached Shrimp With Thai Basil and Peanuts image

This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.

Provided by Melissa Clark

Categories easy, quick, appetizer

Time 20m

Yield 2 to 2 1/2 dozen, or 8 servings.

Number Of Ingredients 7

Ingredients

Kosher salt, as needed
1/2 pound medium shrimp, peeled and deveined
1 teaspoon seasoned rice wine vinegar
1 teaspoon peanut oil
1 teaspoon chopped Thai basil, or more as needed
1 tablespoon chopped salted, roasted peanuts
Sliced cucumber rounds, for serving

Steps:

Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams

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