Shrimp With Thai Dipping Sauce Recipes

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BARBECUED SHRIMP WITH THAI DIPPING SAUCE RECIPE



Barbecued Shrimp with Thai Dipping Sauce Recipe image

For an easy summer starter, try these succulent barbecued shrimp served with a spicy, sweet, salty and sour Thai dipping sauce.

Provided by Syrie Wongkaew

Categories     Appetizer     Lunch

Time 25m

Number Of Ingredients 9

For the Sauce:
2 tablespoons Thai fish sauce (Nam Pla)
3 tablespoons lime juice (fresh)
2 cloves garlic (crushed)
2 teaspoons palm sugar (or brown sugar)
2 small red bird chilis (finely chopped)
2 tablespoons cilantro (finely chopped)
For the Shrimp:
1 pound shrimp (36/40-count, shell-on)

Steps:

  • Heat a grill to high heat. Barbecue the shrimp with shells intact for 1 to 2 minutes on each side or until pink and the shells start to char very slightly. The cooking time of the shrimps will vary depending on their size.
  • Remove shrimp from grill and serve with dipping sauce on the side.

Nutrition Facts : Calories 103 kcal, Carbohydrate 4 g, Cholesterol 159 mg, Fiber 0 g, Protein 18 g, SaturatedFat 0 g, Sodium 1187 mg, Sugar 2 g, Fat 1 g, ServingSize 4-6 servings, UnsaturatedFat 0 g

SHRIMP WITH THAI DIPPING SAUCE



Shrimp with Thai Dipping Sauce image

Categories     Herb     Shellfish     Marinate     Super Bowl     Low Fat     Shrimp     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

2/3 cup rice wine vinegar
1/2 cup tightly packed fresh mint leaves, chopped
1/3 cup (generous) low-fat milk
6 large garlic cloves, chopped
3 tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only)
2 tablespoons honey
2 teaspoons fish sauce (nuoc mam, nam pla)*
2 teaspoons low-sodium soy sauce
1 teaspoon dried crushed red pepper
1/2 teaspoon imitation coconut extract
2 pounds uncooked medium to large shrimp, peeled, deveined
*Lemongrass, nuoc mam, and nam pla are available at Southeast Asian markets and specialty foods stores.

Steps:

  • Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
  • Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
  • Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE



Fresh Spring Rolls With Thai Dipping Sauce image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls

Yield 6

Number Of Ingredients 10

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

  • In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  • Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
  • To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g

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  • In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool.
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  • In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool.
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