Thai Shrimp Potatoes Recipes

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THAI STYLE SHRIMP



Thai Style Shrimp image

A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.

Provided by Colleen Moir

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 11

4 cloves garlic, peeled
1 (1 inch) piece fresh ginger root
1 fresh jalapeno pepper, seeded
½ teaspoon salt
½ teaspoon ground turmeric
2 tablespoons vegetable oil
1 medium onion, diced
1 pound medium shrimp - peeled and deveined
2 tomatoes, seeded and diced
1 cup coconut milk
3 tablespoons chopped fresh basil leaves

Steps:

  • Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
  • Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
  • Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 8.2 g, Cholesterol 172.9 mg, Fat 20.1 g, Fiber 2.1 g, Protein 20.9 g, SaturatedFat 12.1 g, Sodium 501.7 mg, Sugar 3 g

POTATOES SAUTEED WITH SHRIMP



Potatoes Sauteed With Shrimp image

Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

Steps:

  • Fry potatoes in 3 T olive oil until browned and tender.
  • Remove and keep warm.
  • Add remaining oil to skillet, add shrimp.
  • Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
  • Return potatoes and mix well.

Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2

THAI SHRIMP SWEET POTATO CURRY



Thai Shrimp Sweet Potato Curry image

Progresso® chicken broth provides simple addition to this Thai-style dinner made using shrimp, rice and vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

2 tablespoons canola oil
1 1/2 cups julienne carrots (from 10-oz bag)
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
1 medium onion, halved lengthwise, thinly sliced
3 tablespoons red curry paste
1 tablespoon grated gingerroot
1 clove garlic, finely chopped
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 1/2 cups uncooked instant white rice
1 1/2 cups water
1 1/4 lb uncooked large shrimp, peeled, deveined
2 tablespoons small fresh basil leaves

Steps:

  • In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
  • Serve shrimp mixture over rice in bowls. Sprinkle with basil.

Nutrition Facts : Calories 404, Carbohydrate 39 g, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 860 mg

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE



Smashed Potatoes With Thai-Style Chile and Herb Sauce image

This recipe is inspired by suea rong hai, or "crying tiger," a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile - including the seeds and ribs - to take the heat up a notch.

Provided by Lidey Heuck

Categories     dinner, vegetables, appetizer, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced Fresno or serrano chile, or 1/2 teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
1/4 cup roughly chopped fresh cilantro, plus whole leaves for serving
1/4 cup thinly sliced scallions, white and green parts

Steps:

  • Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
  • Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
  • Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
  • Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
  • Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

SKINNY THAI SHRIMP AND QUINOA CURRY



Skinny Thai Shrimp and Quinoa Curry image

340 total calories• 88% less sat fat than the original recipe. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 13

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
1/4 cup orange juice
3 tablespoons unsweetened light coconut milk
1/4 teaspoon salt
1/2 cup snipped fresh cilantro

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
  • In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
  • Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 170 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

THAI SHRIMP & POTATOES



Thai Shrimp & Potatoes image

Thai Shrimp & Potatoes Shrimp and Grits was the inspriation for this dish. I wanted to create a unique dish with the Simply Potatoes Traditional Mashed Potatoes, along with a shrimp. My family LOVES mashed potatoes as well as shrimp, so I thought I'd try to come up with an entree that included both of our favorites! I invited a group of friends over to do the "taste testing" and this recipe won everybody over! One tip: don't throw out the bacon fat! Reserve your bacon fat and use it when cooking. It's not like we are adding tons of fat to the recipe here, just enough to help bring out the flavor. You can use any dry white wine, but I perfer to use a Sauvignon Blanc in this recipe because of the citrus level. Also, I love the brand "Taste of Asia" Sweet Chili Sauce, but feel free to choose the brand you love. I hope you enjoy making this recipe for your friends and family!

Provided by JazzyCooking

Categories     One Dish Meal

Time 35m

Yield 4-6 3/4 cup, 4-6 serving(s)

Number Of Ingredients 11

48 ounces Simply Potatoes Traditional Mashed Potatoes
5 tablespoons heavy cream
1 (1 lb) package bacon, chopped and cooked
5 cups fresh spinach, roughly chopped
1 cup goat cheese, softened
1 lb fresh large shrimp, cleaned, deveined, and tails removed
2 cups sweet chili sauce
1 1/2 cups dry white wine, Sauvignon Blanc recommended
2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

  • In a large sauté pan, sauté bacon until cooked; be careful not to "crisp" the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in sauté pan for spinach.
  • Add spinach to sauté pan and quickly sauté over med. high heat until wilted. Remove spinach and set aside.
  • In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sautéed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve.
  • Meanwhile, in sauté pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and sauté over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside.
  • Add wine and sweet chili sauce to sauté pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat.
  • To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.

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Jun 11, 2016 - Thai Shrimp & Potatoes Shrimp and Grits was the inspriation for this dish. I wanted to create a unique dish with the Simply Potatoes Traditional Mashed Potatoes, along with a shrimp. My family LOVES mashed potatoes as well as shrimp, so I thought I'd try to come up with an entree that included both of our favorites! I …
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Thai Shrimp & Potatoes Shrimp and Grits was the inspriation for this dish. I wanted to create a unique dish with the Simply Potatoes Traditional Mashed Potatoes, along with a shrimp. My family LOVES mashed potatoes as well as shrimp, so I thought I'd try to come up with an entree that included both of our favorites! I invited a group of friends over to do the "taste testing" and this recipe ...
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Top Asked Questions

What are some popular Thai shrimp recipes?
From crowd-pleasing pork and shrimp dumplings, to sweet and spicy pad Thai — this collection of popular Thai shrimp recipes has something for everyone. Shrimp and pork are rolled up with noodles, bean sprouts, and Thai basil in individual rice sheets to create these Thai-style spring rolls.
How to cook shrimp and potatoes on the stove?
DIRECTIONS 1 Fry potatoes in 3 T olive oil until browned and tender. 2 Remove and keep warm. 3 Add remaining oil to skillet, add shrimp. 4 Cook for 2 minutes; add remaining ingredients and saute for 3 minutes. 5 Return potatoes and mix well.
How do you make Shrimp curry?
Stir in the garlic and curry paste and cook for 30 seconds. Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes. Reduce the heat and stir in the coconut milk. Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
What are the ingredients in shrimp and potato soup?
This thick, hearty soup is full of potatoes and shrimp plus some onion, celery, and carrots for flavor. A little shredded cheddar cheese and crumbled bacon finishes it off. Saute. Saute the veggies and then add the flour. Simmer and cook the potatoes. Add the milk, chicken bouillon, and potatoes and simmer until the potatoes are tender.

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