Thai Style Prawn Shrimp Stir Fry Recipes

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PRAWN STIR FRY (SHRIMP)



Prawn Stir Fry (Shrimp) image

Recipe video above. Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It's a Chinese restaurant standard!As with all stir fries, feel free to switch the vegetables for anything you've got!TOP TIP: The best way to ensure you don't overcook the prawns is to cook them first, remove, then add them back in at the end. Perfectly plump and juicy prawns, every single time!

Provided by Nagi

Categories     Mains     Stir Fry

Number Of Ingredients 14

1 1/2 tbsp light soy sauce ((sub all purpose soy, Note 1))
1 tbsp Chinese cooking wine ((sub Mirin or dry sherry, Note 2))
2 tsp oyster sauce ((Note 3))
1/2 tsp sesame oil (, toasted (Note 4))
1 tbsp cornflour/cornstarch
1/8 tsp white pepper ((sub black pepper))
3/4 cup water
2 tbsp oil (, peanut, canola or vegetable)
250g / 8 oz medium prawns (, raw, peeled and deveined (equiv. 500g/1lb whole prawns, Note 5))
1/2 onion (, sliced, brown or white)
2 tsp ginger (, finely julienned (~2cm / 0.7" piece))
2 tsp garlic (, finely chopped (~ 2 cloves))
1 1/2 bunches broccolini (, trimmed, cut into 5cm / 2" lengths, (~1 1/2 cups. Sub normal broccoli))
120g / 4 oz snow peas (, thin string removed from both sides)

Steps:

  • Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
  • Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
  • Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
  • Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
  • Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
  • Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
  • Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
  • Serve: Serve with rice!

Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THAI SHRIMP STIR-FRY



Thai Shrimp Stir-Fry image

Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. -Jeanne Fisher, Simi Valley, California.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

2 medium sweet red peppers, cut into thin slices
1 teaspoon canola oil
1 cup fresh snow peas
1/2 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-fat peanut butter
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked fettuccine

Steps:

  • In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

EASY STIR-FRIED THAI GARLIC SHRIMP



Easy Stir-Fried Thai Garlic Shrimp image

This recipe for stir-fried shrimp in a tangy Thai garlic sauce takes just 15 minutes. It's a perfect weeknight dish and makes a great party appetizer.

Provided by Darlene Schmidt

Categories     Appetizer     Entree

Time 13m

Yield 2

Number Of Ingredients 13

For the Marinade:
1 1/2-2 tablespoons oyster sauce (Thai oyster sauce or Lee Kum Kee)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
4 to 6 cloves garlic (minced, to taste)
2 tablespoons lime juice
1 red chili pepper (minced, or 1/3 teaspoon dried crushed chili; to taste)
For the Stir-Fry:
12 to 15 medium to large shrimp (or prawns ; butterflied, shells can be removed or left on)
2 to 3 tablespoons oil (for stir-frying)
Garnish: 1 lemon (cut into wedges)
Garnish: 1/2 cup coriander (fresh)

Steps:

  • Gather the ingredients.
  • In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.
  • Place shrimp in the marinade and stir well to coat.
  • In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.
  • Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.
  • Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.
  • Top the shrimp with coriander and add some lemon slices on the side. Enjoy!

Nutrition Facts : Calories 327 kcal, Carbohydrate 25 g, Cholesterol 79 mg, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, Sodium 2006 mg, Sugar 9 g, Fat 22 g, ServingSize 12 to 15 shrimp (2 servings), UnsaturatedFat 0 g

THAI-STYLE PRAWN (SHRIMP) STIR-FRY



Thai-Style Prawn (Shrimp) Stir-Fry image

A refreshing prawn/shrimp stir fry from Australian BH&G Diabetic Living. They direct to leave the tails on but I always remove them, personal taste.

Provided by ImPat

Categories     One Dish Meal

Time 35m

Yield 4 light meals, 4 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons olive oil
1 kg prawns (green or raw peeled deveined tails intact)
2 lemongrass (stalks white part only finely chopped)
1 chili (small red thinly sliced)
2 garlic cloves (thinly sliced)
4 cm ginger (fresh peeled finely grated)
1 brown onion (large cut into wedges)
120 g baby corn (packet halved lengthways)
1 bunch Broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets)
1 red capsicum (large chopped)
250 g green beans (trimmed halved diagonally)
2 carrots (large halved lengthways thinly sliced diagonally)
2 tablespoons water
1 bunch basil (leaved picked)
1 1/2 cups bean sprouts
lime wedge (to serve)

Steps:

  • Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
  • Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
  • Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
  • Divide mixture between shallow bowls to serve and accompany with the lime wedges.

Nutrition Facts : Calories 274.1, Fat 4.9, SaturatedFat 0.6, Cholesterol 315, Sodium 1445.1, Carbohydrate 20.1, Fiber 4.8, Sugar 8.3, Protein 37.9

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

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.

THAI SHRIMP STIR-FRY



Thai Shrimp Stir-Fry image

This one-pot alternative to takeout is bursting with authentic Thai flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

1 cup basmati rice
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus wedges for serving
2 teaspoons sugar
2 teaspoons extra-virgin olive oil
1 pound frozen large shrimp (peeled and deveined), thawed
1 bunch scallions, whites thinly sliced, green parts cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and thinly sliced lengthwise
1 cup corn kernels, thawed if frozen
2/3 cup unsweetened coconut milk
3/4 cup fresh basil leaves, torn

Steps:

  • In a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.
  • Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.

Nutrition Facts : Calories 433 g, Fat 13 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES



Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles image

This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy

Provided by Chef floWer

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
2 spring onions or 2 green onions, diced
1 large red capsicums or 1 large red pepper, julienne
200 g snow peas or 200 g mange-touts peas, stems removed and halved
1 carrot, julienne
900 g raw prawns or 900 g raw shrimp, shelled and divined
1 tablespoon sesame oil
3 tablespoons lime juice
4 tablespoons ketjap manis
3 tablespoons sweet chili sauce
700 g noodles (fresh Thai flat noodles) or 700 g hokkien noodles (Fresh)
2 tablespoons fresh mint leaves, chopped
3 tablespoons coriander leaves or 3 tablespoons cilantro leaves, fresh
100 g roasted cashews

Steps:

  • Heat Wok, add tablespoon peanut oil, allow the oil to heat.
  • Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
  • Add the prawns in wok and stir-fry until they are covered with oil.
  • Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
  • Add noodles until they are separated.
  • Add mint and coriander, then mix in the vegetables and cook until they are warm.
  • Serve in bowls and garnish with roasted cashews.
  • Enjoy.

Nutrition Facts : Calories 1110.8, Fat 32.1, SaturatedFat 6.3, Cholesterol 430.5, Sodium 1486.1, Carbohydrate 144.3, Fiber 9.4, Sugar 9.3, Protein 61.4

THAI PRAWN, GINGER & SPRING ONION STIR-FRY



Thai prawn, ginger & spring onion stir-fry image

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 16

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced, then shredded
8 spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Steps:

  • Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
  • Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
  • Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium

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From foodnewsnews.com


THAI STYLE STIR FRIED SEAFOOD - ANG SARAP - ANG SARAP (A TAGALOG …
2015-07-03 Prepare a wok filled with oil for deep frying then once hot deep fry fish fillets until golden brown. Set fish aside once golden brown and cooked. In a separate wok add oil then sauté garlic, shallots and ginger in medium heat. Bring heat to high then add chillies, crab balls, French beans and carrots, stir fry for a 2 minutes.
From angsarap.net


THAI SHRIMP GYOZA - MARION'S KITCHEN
Place in a large bowl. Take the remaining one-third of the prawns and dice into small pieces (about ½ cm, or 3/16”, cubes). Add these to the bowl. Then add the chicken stock, cornflour, salt, sugar and pepper. Use chopsticks or a fork to vigorously mix the filling until the texture becomes thick and sticky.
From marionskitchen.com


THAI-STYLE FRIED RICE WITH SHRIMP OR PRAWNS - ROSA'S THAI CAFE
Method. Heat the oil in a wok set over a high heat. When smoking hot, add the garlic and stir-fry for a few seconds until fragant. Next, add the shrimp or prawns. Keep stirring, then pour in the soy sauce, oyster sauce and fish sauce and season with the pepper. Add the carrot, mushrooms, onion and spring onions and stir-fry for another 2 minutes.
From rosasthaicafe.com


CHEAT'S THAI PRAWN STIR-FRY RECIPE - DELICIOUS. MAGAZINE
Method. Coat the prawns in the Thai seven-spice powder and set aside in the fridge. Heat the oil in a large wok. When hot, add the stir-fry vegetables and sugar snap peas, and fry over a high heat for 2 minutes. Push the veg to one side of the wok and add the coated prawns, then stir-fry for a further minute.
From deliciousmagazine.co.uk


AUTHENTIC THAI FRIED RICE RECIPE (ข้าวผัด) - EATING THAI FOOD
Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir. Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all …
From eatingthaifood.com


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