Spicy Thai Shrimp With Mint Raita Recipes

SWEET AND SPICY THAI SHRIMP STIR FRY

Sweet and Spicy Thai Shrimp Stir Fry image

Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons peanut oil
3 cloves garlic, chopped
One 2-inch piece ginger, chopped
12 ounces large peeled and deveined shrimp, tails removed
1 small red onion, cut into 1/4-inch-thick strips
1 medium yellow bell pepper, cut into 1/4-inch-thick strips
1/2 cup Food Network Kitchen™ Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce
Kosher salt
Juice from half a lime
1/2 cup torn basil and/or mint leaves
2 cups cooked, warm jasmine rice, for serving

Steps:

Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

ASIAN MINT'S THAI RED CURRY WITH SHRIMP

Asian Mint's Thai Red Curry With Shrimp image

Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.

Provided by Chef Kate

Categories Peppers

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 cups coconut milk (divided use)
1 tablespoon red curry paste (Mae Ploy)
1/2 lb medium shrimp, peeled and deveined
1 cup water (less for a thick curry)
2 cups canned bamboo shoots, drained
2 tablespoons sugar
1 teaspoon paprika
2 tablespoons Thai fish sauce
1 teaspoon Thai fish sauce
1/4 teaspoon salt (or to taste)
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
1/3 cup asian sweet basil
steamed rice

Steps:

In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
Add salt.
Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.

Nutrition Facts : Calories 797.5, Fat 55.1, SaturatedFat 47, Cholesterol 172.8, Sodium 2237.9, Carbohydrate 49.5, Fiber 11.1, Sugar 37.2, Protein 36.6

THAI SPICY SHRIMP

Thai Spicy Shrimp image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

30 (16/20) jumbo shrimp, peeled and deveined
2 teaspoons minced garlic
1/2 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons Thai chili paste, or more to taste
Salt and freshly ground black pepper
1 cup grapeseed oil
1 cup vegetable oil
1 loaf baguette or French bread

Steps:

Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.

SPICY THAI SHRIMP WITH MINT RAITA

Spicy Thai Shrimp with Mint Raita image

Categories Appetizer Sauté Low Carb Quick & Easy Yogurt Low/No Sugar Mint Shrimp Cucumber Spring Summer Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Raita
1 cup nonfat yogurt
1/4 cup peeled, seeded and diced cucumber
1/4 cup thinly sliced green onions
1/4 cup mint leaves, minced
2 tsp lemon zest
Shrimp
2 tsp olive oil
2 tsp sesame oil
2 tsp minced fresh ginger
1 tsp minced garlic
24 large shrimp, peeled and deveined
1/4 cup Thai red chile paste (at Asian grocery stores)
Juice of 2 lemons
2 tbsp snipped fresh chives

Steps:

In a bowl, combine all raita ingredients and set aside.
Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.

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