Spicy Shrimp With Pineapple And Bok Choy Recipes

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SHRIMP AND BOK CHOY STIR-FRY



Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

Steps:

  • Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
  • Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL



Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Steps:

  • Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
  • Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

SPICY SHRIMP WITH PINEAPPLE AND BOK CHOY



Spicy Shrimp with Pineapple and Bok Choy image

Categories     Wok     Ginger     Onion     Stir-Fry     Low Fat     Pineapple     Shrimp     Bok Choy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon cornstarch
2 teaspoons oriental sesame oil
4 teaspoons vegetable oil
1 pound uncooked large shrimp, peeled, deveined
4 large garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper
1 large red bell pepper, sliced
6 baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips
1 1/2 cups 3/4-inch cubes fresh peeled pineapple
6 green onions, thinly sliced

Steps:

  • Blend first 5 ingredients in small bowl. Heat wok or large nonstick skillet over medium-high heat 1 minute. Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl. Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes. Stir soy mixture and add; cook until juices thicken, about 1 minute.

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

SPICY SHRIMP AND BOK CHOY



Spicy Shrimp and Bok Choy image

Make and share this Spicy Shrimp and Bok Choy recipe from Food.com.

Provided by Mitch Sickler

Categories     One Dish Meal

Time 22m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs baby bok choy, trimmed and sliced lengthwise
3 tablespoons butter
2 bunches scallions, sliced
4 garlic cloves, finely chopped
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
1 lb shrimp, peeled and deveined
1 lb angel hair pasta, cooked

Steps:

  • Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the bok choy and cook, stirring, for 1 minute; drain and rinse with cold water.
  • In the same pot, melt the butter over medium-high heat. Add the scallions and garlic and cook, stirring, until softened, about 2 minutes. Stir in the soy sauce, crushed red pepper and shrimp and cook until opaque, about 2 minutes. Stir in the bok choy until heated through, about 2 minutes.
  • Serve immediately with angel hair pasta.

Nutrition Facts : Calories 710.7, Fat 13.1, SaturatedFat 6.1, Cholesterol 261.9, Sodium 2109.1, Carbohydrate 101.1, Fiber 9, Sugar 8.8, Protein 48.2

SPICY SHRIMP AND BOK CHOY STIR FRY (SOUTH BEACH DIET PHASE 1)



Spicy Shrimp and Bok Choy Stir Fry (South Beach Diet Phase 1) image

From new book. Haven't tried. Chili-garlic sauce is a common Asian ingredient that brings a tangy hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat. Look for brands with no sugar added in the Asian section of the supermarket.

Provided by Lizzie Rodriquez

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced but kept separate
2 garlic cloves, minced
2 teaspoons vegetable oil
2 lbs bok choy, sliced crosswise
2 tablespoons low sodium soy sauce
2 teaspoons chili-garlic sauce

Steps:

  • In a large bowl, combine the shrimp, scallion whites, and garlic.
  • In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.
  • Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
  • Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.

SPICY PINEAPPLE SHRIMP BY BIEN TASTY RECIPE BY TASTY



Spicy Pineapple Shrimp by Bien Tasty Recipe by Tasty image

Here's what you need: dried guajillo peppers, dried chiles de arbol pepper, hot water, medium onion, garlic, marinated chipotle, ketchup, water, vinegar, salt, pepper, medium pineapple, unsalted butter, olive oil, medium onion, garlic, tomato, raw shrimp, fresh cilantro, tortilla

Provided by Marifer Gonzalez

Categories     Dinner

Yield 2 servings

Number Of Ingredients 20

6 dried guajillo peppers
3 dried chiles de arbol pepper
1 qt hot water
¼ medium onion, diced
2 cloves garlic
2 tablespoons marinated chipotle
¼ cup ketchup
¼ cup water, from soaking peppers
2 tablespoons vinegar
salt, to taste
pepper, to taste
1 medium pineapple
1 tablespoon unsalted butter
3 tablespoons olive oil
¼ medium onion, finely chopped
2 cloves garlic, finely chopped
½ cup tomato, chopped
1 lb raw shrimp, peeled and deveined
fresh cilantro, finely chopped, to taste
tortilla, for serving

Steps:

  • Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
  • Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
  • Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
  • Strain the sauce through a fine mesh sieve.
  • Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
  • Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
  • Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
  • Add the sauce and cook for about 5 minutes, until it thickens.
  • Serve the shrimp in the pineapple halves and top with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 772 calories, Carbohydrate 69 grams, Fat 34 grams, Fiber 14 grams, Protein 53 grams, Sugar 34 grams

SPICY-SWEET TANGERINE SHRIMP WITH BABY BOK CHOY



Spicy-Sweet Tangerine Shrimp with Baby Bok Choy image

Categories     Ginger     Onion     Appetizer     Sauté     Quick & Easy     Shrimp     Tangerine     Bok Choy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

6 baby bok choy, halved lengthwise
2 tablespoons Asian sesame oil, divided
1 1/2 pounds uncooked large shrimp, peeled, deveined
1/3 cup frozen orange-tangerine concentrate, thawed
1/3 cup Asian sweet chili sauce
12 strips tangerine peel
1 1/2 teaspoons distilled white vinegar
1 teaspoon oyster sauce
2 green onions, chopped
1 1/2 tablespoons minced peeled fresh ginger

Steps:

  • Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
  • Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.

SPICY BOK CHOY IN GARLIC SAUCE



Spicy Bok Choy in Garlic Sauce image

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Provided by Spyce

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes

Steps:

  • Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  • In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g

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