Tamarind Honey Shrimp Recipes

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SHRIMP PAD THAI



Shrimp Pad Thai image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 29

3 tablespoons tamarind pulp
1 cup boiling water
1/4 cup fresh orange juice
3 tablespoon rice vinegar
1 tablespoon honey
1/4 cup fresh Thai basil leaves
Salt and freshly ground black pepper
1/2 cup canola oil
1 pound shrimp (21-25) size, shelled and deveined
12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling water
1/2 cup light soy sauce
1/4 cup packed Muscavado light brown sugar
2 tablespoons hot sauce (recommended: Sriracha)
1 1/2 cups peanut or vegetable oil
4 large shallots, sliced crosswise into 1/4-inch thick slices
1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
4 large eggs
1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon water
1 bunch scallions, green and pale green parts, cut into 2-inch pieces
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
Thai basil leaves
Cilantro leaves
1/2 cup roasted peanuts, coarsely chopped
Lime wedges

Steps:

  • Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
  • Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
  • Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
  • Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
  • Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
  • Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
  • Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
  • Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
  • Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
  • Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.

TAMARIND-GLAZED HONEY SHRIMP



Tamarind-Glazed Honey Shrimp image

Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow.

Provided by Manami

Categories     Lemon

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons prepared tamarind-date chutney
2 tablespoons honey
2 teaspoons grated fresh ginger
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon coriander seed, crushed
1/2 teaspoon salt
2 lbs shrimp, peeled and deveined (medium to large)
3 tablespoons vegetable oil

Steps:

  • In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
  • Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
  • About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
  • Just before the oil starts smoking, add the shrimp and marinade to the pan.
  • Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
  • Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
  • Serve warm with basmatti rice with chives.

TAMARIND GLAZED SHRIMP SALAD



Tamarind Glazed Shrimp Salad image

Provided by Food Network

Yield 6 appetizer portions or 4 main

Number Of Ingredients 13

2 tablespoons tamarind paste
2 tablespoons hot water
1/4 cup rice wine
1/4 cup warm honey
2 tablespoons thai fish sauce
1/2 pound seedless cucumber
1 pint cherry tomatoes
1 cup mung bean sprouts
2 tablespoons peanut oil
3 to 4 whole thai chili peppers
2 tablespoons grated ginger
1 pound jumbo shrimp, shelled
1/4 cup shelled, unsalted peanuts

Steps:

  • Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE



Coconut Shrimp with Tamarind Ginger Sauce image

Categories     Ginger     Appetizer     Fry     Cocktail Party     Coconut     Shrimp     Summer     Tamarind     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 20

For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special Equipment
a deep-fat thermometer

Steps:

  • Make sauce:
  • Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
  • Prepare shrimp:
  • Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
  • Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
  • Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
  • While oil is heating, coat shrimp:
  • Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
  • Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
  • Serve shrimp with sauce.
  • Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

TAMARIND-HONEY SHRIMP



Tamarind-Honey Shrimp image

COOKING TIME INCLUDES MARINATING TIME! After looking at a lot of similar recipes, I combined all my favorite flavors into one sweet glaze. The recipe was developed for shrimp, but it can be used on boneless chicken or tofu for a vegetarian option.

Provided by Jostlori

Categories     Asian

Time 1h20m

Yield 12 shrimp, 2 serving(s)

Number Of Ingredients 10

3 tablespoons tamarind paste
1/4 cup honey
1/4 cup soy sauce
1 tablespoon rice vinegar, unseasoned
1 tablespoon ginger juice or 2 teaspoons fresh ginger, minced
1 tablespoon garlic, finely minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
sesame oil
12 jumbo shrimp, peeled and deveined

Steps:

  • Combine first 7 ingredients in a non-reactive bowl, mix well.
  • Add cornstarch and whisk until no lumps remain.
  • Add shrimp to mixture and marinate for one hour.
  • In a non-stick pan, add a bit of sesame oil, just enough to coat lightly, and heat.
  • Add shrimp and cook for three minutes until shrimp is just done, but not overcooked.
  • Serve immediately over basmati rice, pouring sauce over shrimp.

Nutrition Facts : Calories 318.7, Fat 1.8, SaturatedFat 0.2, Cholesterol 211.7, Sodium 2967.9, Carbohydrate 50.6, Fiber 1.1, Sugar 42, Protein 27.4

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

SPICY TAMARIND SHRIMP



Spicy Tamarind Shrimp image

Provided by Mai Pham

Categories     Onion     Appetizer     Sauté     Shrimp     Jalapeño     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 3-inch block tamarind with seeds,* cut into 4 pieces
12 uncooked large shrimp
1/3 cup chopped shallots
4 garlic cloves, minced
1/4 cup chicken broth or water
2 1/2 tablespoons fish sauce (nam pla or nuoc nam)*
2 tablespoons Chinese rice wine or dry Sherry
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 jalapeño chile, cut into thin rings
Chopped fresh cilantro

Steps:

  • Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
  • Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
  • Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
  • Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
  • *Available at Asian markets.

TAMARIND SHRIMP WITH COCONUT MILK



Tamarind Shrimp With Coconut Milk image

Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.

Provided by Kim Severson

Categories     curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons sambhar masala or garam masala
1 teaspoon coarse sea or kosher salt
1 teaspoon tamarind paste or concentrate
1 pound large shrimp (21 to 25 per pound), preferably live-caught in U.S., peeled and deveined but tails left on
2 tablespoons coconut oil or vegetable oil
1/2 cup unsweetened coconut milk
12 medium-size to large fresh curry leaves
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Steps:

  • Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
  • Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
  • Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams

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From blog.pureindianfoods.com


TAMARIND SWEET & SOUR SHRIMP - ARNOLD MYINT
Total time:35 minutes. Get your mouth ready for this Arnold original recipe! This Tamarind sweet and sour shrimp stir fry combines two Thai dishes: Pla Rad Prik, which is a fried fish dish topped with a sweet chili glaze, and Mee Krob, which is a deep-fried rice noodle tossed in a sweet and sour sauce. The secret to this stir fry is the awesome ...
From arnoldmyint.com


KEEP IT FRESH: 10 BOLD, CREATIVE RECIPES FOR SHRIMP
2018-02-21 Recipe: Tamarind Honey Shrimp. Iranians love all things sour: lemons, limes, pomegranate molasses, young plums and tamarind. I especially love tamarind because you can use it so well in savory cooking and balance it with sweetness to create something really delicious. In this recipe, I simply mix tamarind paste with honey to make a marinade ...
From foodrepublic.com


25 SIMPLE ASIAN SHRIMP RECIPES - INSANELY GOOD
2022-02-10 5. Salt and Pepper Shrimp. When you try this fantastic Asian shrimp recipe, you won’t believe it’s just salt and pepper. Shrimp has a beautiful natural flavor, and as much as I enjoy adding sauce to the mix, it’s nice to let that taste shine. But it’s not just a matter of sprinkling a little table salt and pepper after cooking.
From insanelygoodrecipes.com


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