31 Best Asian Shrimp Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Bang Bang Shrimp

Bang Bang Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT45M

This flavor-packed Bang Bang Shrimp is the BEST party appetizer! Crispy fried shrimp are coated in the very best spicy, creamy sauce. The best part? It’s way easier to make than you may think.

Ingredients

• 25-28 Medium Thawed Shrimp (peeled, deveined, tail removed)
• 1 Large egg
• 1 Cup Milk
• ¾ Cup All Purpose Flour
• ½ Cup Panko Bread Crumbs
• ½ tsp Red Pepper Flakes
• ½ tsp Paprika
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ tsp Ground Sage
• ¼ tsp Onion Powder
• ¼ tsp Garlic Powder
• ¼ tsp Dried Basil
• Vegetable oil (For Frying)
• ½ Cup Mayonnaise
• 4 tsp Chili Garlic Sauce
• 1 tsp Granulated Sugar
• ½ tsp Rice Vinegar

Instructions

1. Rinse the shrimp under cold water in a colander, then pat dry with paper towels.
2. Whisk together the egg and milk in a medium bowl until well combined.
3. In a second medium bowl, mix together the panko, flour, and seasonings.
4. Dip shrimp in the flour mixture, then into the egg mixture, and then back into the flour mixture.
5. Place the coated shrimp in a single layer on a large plate, repeating the process until all of the shrimp are coated.
6. Once all of the shrimp are coated, place the plate in the refrigerator to chill for 25 minutes.
7. While the shrimp are chilling, make the spicy sauce. Add the mayo, chili garlic sauce, rice vinegar, and sugar to a small bowl. Mix well until fully combined.
8. Fill a large pot with about 2 inches of vegetable oil then heat over medium heat to 375 degrees. You can test your oil by dropping in a small amount of flour. If the oil cooks the flour right away, it is ready for the shrimp.
9. Carefully place the shrimp in the hot oil, about 10 at a time. Cook for 4-5 minutes or until golden brown. Scoop from oil with a slotted spoon to help drain the grease and then set on a plate with paper towels. Place the cooked shrimp into a medium bowl.
10. Take ¼ cup of the spicy sauce and add it to the bowl with the shrimp, ensuring they are coated evenly. Save the leftover spicy sauce for dipping. Serve immediately.

2. Crispy Shrimp Tempura

Ebi Tempura (Crispy Japanese Shrimp Tempura) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Ebi Tempura, or shrimp tempura, is a crispy and delicious Japanese dish. It features juicy shrimp fried in crispy tempura batter. It is surprisingly easy to make and makes a great side for any Japanese meal.

Ingredients

• 1 cup Vegetable oil
• 1 cup Tempura batter mix (We recommend Kikkoman Tempura Batter Mix)
• ¾ cup Ice water
• 1 lb Shrimp with tails (shelled and deveined (about 16-20 shrimp))

Instructions

1. Prepare shrimp – Use a sharp knife and make three incisions across the belly of the shrimp to prevent the shrimp from curling. Open the cuts with your hands and press down on the back of the shrimp to straighten.
2. Heat oil – Add the oil to a skillet so it is at least 2 inches deep. Heat oil 350 degrees.
3. Prepare batter – In a mixing bowl, whisk together the batter mix and water until combined.
4. Fry – Dip each shrimp in the batter and drop it into the hot oil immediately. Fry for 2-4 minutes until the shrimp are cooked and the batter is golden, turning the shrimp halfway through. Remove the shrimp from the pan and place on a paper towel-lined plate to absorb the excess oil. Serve with tentsuyu, a Japanese tempura dipping sauce.

3. Grilled Shrimp and Broccoli Skewers

Grilled Shrimp and Broccoli Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 cups broccoli florets (roughly 8 oz / 225 g)
• 2 tablespoons olive oil, plus extra for grill
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 8–12 wooden skewers, soaked in water for 20 minutes
• Lemon wedges, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prepare the skewers: soak wooden skewers in water for at least 20 minutes to prevent burning.
2. Pat the shrimp dry and trim broccoli into bite-sized florets. In a bowl, whisk 2 tablespoons olive oil, lemon juice, minced garlic, salt, pepper, and red pepper flakes.
3. Add the shrimp to the bowl and toss to coat. Reserve 1 tablespoon of the mixture and toss the broccoli in the remaining marinade.
4. Thread each skewer with alternating shrimp and broccoli florets.
5. Preheat the grill to medium-high (about 425–450°F / 220–230°C). Lightly oil the grill grates.
6. Grill skewers 2–3 minutes per side, brushing with the reserved marinade, until the shrimp are pink and opaque and the broccoli is tender-crisp. Remove from the grill.
7. Serve hot with lemon wedges and a sprinkle of fresh parsley if desired.

4. Shrimp Salad with Noodles

Vietnamese Shrimp Salad with Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘5’]

This Vietnamese Shrimp Salad recipe is healthy and flavorful! It’s made with vermicelli rice noodles, fresh herbs, and a spicy lime dressing.

Ingredients

• 4 cloves garlic
• 1 Tbsp. olive oil
• 1 lb. shrimp (unthawed, peeled, and deveined if necessary)
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 2 Tbsp. Sambal Oelek (chili garlic sauce)
• 1/4 cup lime juice
• 2 Tbsp. sugar
• 1/4 cup fish sauce (make sure brand is gluten free)
• 1 cup water
• 1-2 large carrots (grated)
• 2 cups lettuce (or greens of choice)
• 1 bell pepper (any color)
• 1/2 cup mint
• 1/2 cup cilantro
• 1/2 cup basil (or Thai basil)
• 1 package Vermicelli rice noodles

Instructions For The Toppings:

1. Thinly chop 2 cups of lettuce (can use romaine, iceberg, or any greens of choice).
2. Thinly slice 1 bell pepper (any color). Thinly slice any other veggies you like (such as cucumbers or cabbage).
3. Peel and grate 1-2 large carrots using a box grater. You can also julienne the carrots if you prefer.
4. Finely chop ½ cup each mint, cilantro, and basil (or Thai basil).
5. Prepare 1 package of Vermicelli rice noodles (also known as Vermicelli rice sticks). Allow the noodles to cook just until al dente, drain them using a colander, and rinse them under cold water after cooking. Be careful not to overcook the noodles, or they may become mushy.

For The Dressing:

1. Add 2 Tbsp. Sambal Oelek chili garlic sauce, ¼ cup lime juice, ¼ cup fish sauce, 2 Tbsp. sugar, and 1 cup water to a small bowl. Stir until completely combined.

For The Shrimp:

1. Mince 4 cloves garlic.
2. Thaw 1 pound of shrimp (if frozen). Once the shrimp is thawed, remove the shells and devein the shrimp if necessary. Pat the shrimp dry with some paper towels.
3. Heat a skillet to medium high and add 1 Tbsp. of olive oil to the pan.
4. Once heated, add the shrimp to the skillet along with the minced garlic and ¼ tsp. each kosher salt and pepper. Sauté the shrimp for 2-3 minutes on the first side. Flip the shrimp and cook for 1-2 minutes on the second side.The shrimp is cooked when the color turns from translucent grey to opaque. The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if you are unsure.
5. Remove the skillet from the heat and set aside.
6. Add a generous amount of the cooked Vermicelli rice noodles to a bowl. Add a generous spoonful or two of the grated carrots, sliced peppers, and shredded lettuce or greens (or any thinly sliced veggies you like).
7. Pour as much or as little of the dressing over the salad as you like. Add some of the cooked shrimp to the salad. Top with a few Tbsp. of chopped mint, cilantro, and basil (or Thai basil). Squeeze a wedge of lime over the top.

5. Shrimp Fried Rice

Shrimp Fried Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Shrimp Fried Rice is packed with juicy shrimp, veggies and egg for a flavorful, easy dinner! It includes a gluten-free option and it’s ready in 30 minutes!

Ingredients

• 1 lb. shrimp (peeled and deveined)
• salt and pepper, to taste
• 3 tablespoons olive oil
• 2 cups organic frozen peas and carrots
• 2 green onions (sliced thinly on the bias; set aside dark green scallions for garnish)
• 3 cloves garlic (minced)
• 2 teaspoons freshly grated ginger (see notes)
• 3 large eggs (lightly beaten)
• 3 cups cold cooked rice (white or brown)
• 3 tablespoons reduced sodium soy sauce (sub with tamari or coconut aminos for gluten-free)
• 2 teaspoons sesame oil

Instructions

1. Season the shrimp with salt and pepper, to taste. Heat the 3 tablespoons of olive oil in a large sauté pan over medium heat. Once sizzling, add the shrimp and cook, stirring occasionally until opaque, about 3-5 minutes. Using a slotted spoon, remove the shrimp from the pan and place in a bowl. Set aside.
2. Add the peas and carrots, white and light green parts of the green onions, garlic and ginger and cook until warm, about 2 minutes.
3. Move the vegetables to the side, then add the eggs and scramble them until soft and almost cooked through.
4. Add the shrimp back to the pan along with the rice, then pour the soy sauce and sesame oil over the top. Stir until combined and cook until the shrimp and rice are warm, about 1-2 minutes. Remove from heat and garnish with scallions. Serve and enjoy!

6. General Tso’s Shrimp

General Tso’s Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 large egg, beaten
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable oil, for frying
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons light brown sugar
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup chicken stock or water
• 1 tablespoon cornstarch (for slurry)
• 1 tablespoon water (for slurry)
• 1 teaspoon sesame seeds (optional)
• 2 green onions, sliced (optional)

Instructions

1. 1. Prep the ingredients: pat shrimp dry; beat the egg; whisk together flour, cornstarch, salt, and pepper for dredging; whisk together soy sauce, rice vinegar, hoisin, oyster sauce, brown sugar, ginger, garlic, and red pepper flakes for the sauce; measure stock and have slurry ingredients nearby.
2. 2. Coat the shrimp: dip each shrimp into the beaten egg, then roll in the flour-cornstarch mixture until evenly coated; shake off excess.
3. 3. Heat oil: in a deep skillet or wok, heat oil to 350–360°F (175–180°C).
4. 4. Fry the shrimp: fry in batches 2–3 minutes until golden and crisp; remove to a rack or paper towels to drain.
5. 5. Make the sauce: in a small saucepan, heat a little oil over medium heat; sauté garlic and ginger until fragrant; stir in soy sauce, rice vinegar, hoisin, oyster sauce (if using), brown sugar, stock, and bring to a simmer.
6. 6. Thicken the sauce: whisk the cornstarch and water to form a slurry; stir into the simmering sauce and cook until glossy and thickened, about 1 minute.
7. 7. Toss shrimp in sauce: add the fried shrimp to the sauce and toss to coat evenly; cook 30 seconds to 1 minute to heat through.
8. 8. Serve: garnish with sesame seeds and sliced green onions, if using; serve hot with steamed rice and vegetables.

7. Honey Garlic Shrimp and Broccoli

Honey Garlic Shrimp and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) shrimp, peeled and deveined
• 2 cups broccoli florets
• 3 tablespoons honey
• 3 cloves garlic, minced
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. 1. Prep the ingredients: pat shrimp dry; cut broccoli into florets; mince the garlic; whisk honey, soy sauce, and rice vinegar in a small bowl; whisk cornstarch with water in a separate small bowl.
2. 2. Heat the sesame oil in a large skillet over medium-high heat. Add broccoli and stir-fry 3-4 minutes until bright green and crisp-tender. Transfer broccoli to a plate.
3. 3. In the same skillet, add shrimp and a pinch of salt and pepper. Cook 2-3 minutes, turning once, until pink and opaque. Transfer shrimp to the plate with broccoli.
4. 4. Add a touch more oil if needed; add minced garlic to the pan and sauté 20-30 seconds until fragrant.
5. 5. Stir in honey-soy mixture; bring to a simmer. Return the shrimp and broccoli to the pan and pour in the cornstarch slurry. Cook 1-2 minutes, until the sauce thickens and coats the shrimp and broccoli.
6. 6. Taste and adjust seasoning with additional salt, pepper, or honey/soy as needed. Serve hot, with rice or noodles if desired.

8. Shrimp Tempura Roll

Shrimp Tempura Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [‘4’, ‘4 sushi rolls’]

This recipe for shrimp tempura roll is crispy shrimp with avocado and cucumber, all wrapped up in seasoned rice. Making sushi at home is actually quite fun and easy to do!

Ingredients

• For the sushi rice:
• 2 cups uncooked sushi rice
• 2 cups water
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• For the sushi rolls:
• 4 sheets of nori
• 8 pre-cooked tempura shrimp
• 8 strips of cucumber
• 8 slices of avocado
• 3 tablespoons black and/or white sesame seeds

Instructions

1. Place the rice into a colander and rinse until the water runs clear.
2. Add the rice and 2 cups of water into a medium saucepan over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to low and cover. Cook for 15 minutes. Remove the pot from the heat and let stand, covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave for 20-30 seconds. Transfer the rice to a large bowl and add the vinegar mixture. Fold thoroughly to combine. Allow the rice to cool to room temperature
4. Place one sheet of nori on a flat surface and press approximately 1/3-1/2 cup rice across the surface of the nori, going all the way to the edges. This is easiest if your fingers are slightly damp.
5. Place a piece of plastic wrap over the rice covered nori and invert on top of a sushi rolling mat so that the seaweed side is up.
6. Place 2 shrimp, 2 strips of cucumber and 2 slices of avocado along one side of the nori.
7. Pick up the edge of the rolling mat closest to the shrimp mixture and tightly roll up the sushi.
8. Press approximately 2 teaspoons of sesame seeds into the rice on the sushi roll.
9. Using a sharp knife, slice the sushi then serve immediately.

9. Orange Shrimp Quinoa Bowls

Orange Shrimp Quinoa Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 2

Prepare for a dish full of flavor with this Orange Shrimp Quinoa Bowl. This dinner or lunch combination is wholesome, filling and easy to make ahead.

Ingredients

• 1 cup quinoa
• 1 cup orange juice
• 1 tablespoon hot sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce (GF Tamari sauce optional)
• 4 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1 tablespoon white miso
• 1/4 cup butter
• 1 1/2 pounds shrimp, peeled, deveined and tails removed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 cucumber, sliced into half moons
• 5 green onions, sliced
• 1 avocado, sliced
• 1 teaspoon sesame seeds
• 2 tablespoons cilantro, chopped

Instructions

1. Cook quinoa according to package instructions. Set aside.
2. In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
3. Add shrimp to remaining mixture and marinate 15 minutes.
4. Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
5. In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
6. Drizzle with reserved dressing.

10. Miso Shrimp Power Bowl

Miso Shrimp Power Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Ingredients

• 2 Cups Quinoa
• 4 Cups Vegetable Broth (sub salted water)
• 1 Lb Shrimp (roughly 16)
• 1 Bell Pepper
• 3 Persian Cucumbers
• 2 Cups Baby Kale
• 1/2 Avocado
• 3 Tbs Rice Vinegar
• 2 Tbs Sunflower Seed Oil (sub canola oil)
• 1/2 Lime, Juiced
• 1 Tbs Miso Paste
• 1 Tsp Red Chili Paste
• 1/4 Tsp Grated Ginger
• 2 Garlic Cloves, Grated
• 1 Tsp Brown Sugar

Instructions

1. Cook quinoa according to the packages instructions. I like to cook it in vegetable broth instead of water for added flavor, but you can substituted salted water. Once cooked, remove from heat and let cool completely.
2. Remove the tails and cook the shrimp in a frying pan over medium heat until it is fully cooked and pink on both sides. Roughly 45 seconds to 1 minute per side. Once cooked, Set aside on a separate plate and let cool completely.
3. Begin chopping up your vegetables, I like to cut the cucumbers into thin rounds, the bell pepper into match sticks, and give the baby kale a rough chop so the pieces are not so large. But you can cut them any way you’d like.
4. To make the dressing. Add all the ingredients into a separate bowl and whisk together until fully combined.
5. Assemble: Add the cooled quinoa to a large bowl and mix in 2 tablespoons of quinoa. Begin adding in your vegetables on top. Lastly, add the shrimp, then toss on a little more dressing.

11. Coconut Shrimp Soup

Thai Coconut Shrimp Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This recipe for Thai Coconut Shrimp Soup has been adapted from Allrecipes. It’s low carb and gluten free

Ingredients

• 1 Tablespoon Coconut oil
• 1 shallot (minced)
• 1/3 cup red bell peppers (finely diced (about a half of a medium sized pepper))
• 1 1/2 cups sliced mushrooms (about 5 ounces)
• 2 Tablespoon red curry paste
• 1 Tablespoon ginger (peeled, grated)
• 1 quart chicken broth
• 1 Tablespoon Swerve brown sugar
• 2 Tablespoons fish sauce
• 1 can light coconut milk (13.5 ounces)
• 1 pound large shrimp (peeled and deveined* (21-25 per pound))
• 1/2 cup green onions (thinly sliced (about 2))
• 2 Tablespoons basil (thinly sliced, chiffonade. )
• 2 Tablespoon fresh lime juice

Instructions

1. In a large saucepan, heat one tablespoon of coconut oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
2. Add bell peppers, mushrooms, curry paste, ginger, chicken broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
3. Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
4. Remove from heat and add sliced green onions, lime juice and fresh basil.

12. Shrimp Lo Mein

Easy Shrimp Lo Mein is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Easy Shrimp Lo Mein takes just 15 minutes to make and is a delicious lunch or dinner!

Ingredients

• 2 tablespoons Soy Sauce
• 2 teaspoons Hoisin Sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 2 packages uncooked ramen noodles (discard spice packet that comes with it)
• 2 tablespoons vegetable oil
• 1/2 – 3/4 pound shrimp
• 2 cups julienned (thinly sliced) veggies of your choice, such as carrots, red peppers, and chopped broccoli
• 1 garlic clove, minced
• optional garnish: sliced chives or green onions, chopped parsley

Instructions Make the sauce

1. In a small bowl, stir together the soy sauce, hoisin sauce, sesame oil, and ground ginger. Set aside.
2. Cook noodles according to package directions. When cooked, drain and set aside.
3. In a wok or large skillet, heat oil over medium-high heat. Cook the shrimp until fully cooked (both sides should be a nice pink color), about 2-3 minutes. Add the vegetables and garlic, and stir constantly until vegetables are slightly softened, about 2-3 more minutes. Toss in the noodles and the sauce, and toss together until the noodles and veggies are well coated.
4. Garnish with fresh herbs if you wish. Serve immediately.

13. Spicy Shrimp Egg Roll Skillet

Spicy Shrimp Egg Roll Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It’s packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It’s ready in just 30 minutes and packed full of flavor!

Ingredients

• 1 tablespoon olive oil (or sesame oil)
• 8 cups thinly sliced napa cabbage
• 3 cups grated carrots
• 4 cloves garlic (minced)
• 1 tablespoon grated ginger
• 1 tablespoon lemongrass paste
• 1 tablespoon chili garlic paste
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 1 pound medium shrimp (cleaned and deveined)
• 1/4 cup minced cilantro
• Sesame seeds (for topping)
• Sliced green onions (for topping)

Instructions

1. In a large skillet add oil and set over medium-high heat.
2. Add the cabbage and carrots when the oil is hot, and cook for 5 minutes.
3. Add the garlic, ginger, lemongrass, chili garlic paste, soy sauce, rice wine vinegar, fish sauce, and brown sugar. Cook for about 5 minutes or until the cabbage is slightly cooked down and most of the liquid is cooked down.
4. Add the shrimp and stir to combine. Cook for about 5 minutes until the shrimp is firm, pink, and fully cooked.
5. Stir in the cilantro and garnish with sesame seeds and sliced green onions.

14. Shrimp Mousse on Sticks

Vietnamese Shrimp on Sticks (Chao Tom) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT40M · Yield: [‘4’, ‘4 people’]

Vietnamese Shrimp on Sticks (Chao Tom) consists of flavorful shrimp mousse wrapped around lemongrass or sugarcane sticks. It is a tasty appetizer for daily meals or parties.

Ingredients

• 10-12 oz peeled and deveined shrimp
• 6-7 lemongrass stalks
• 1/2 teaspoon crushed or finely minced garlic
• 1/2 teaspoon crushed or finely minced shallot
• 1/2 teaspoon crushed or finely minced ginger
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fish sauce
• 1 teaspoon olive oil ((plus more for greasing and frying))
• 1 teaspoon cornstarch

Instructions

1. Make sure the shrimps are very cold. If you have time, put them in the freezer for about 20 minutes.
2. Cut lemongrass stalks into 4 to 4 1/2-inch sticks. If the outer layer is dry, peel it off. Make a few slits along the lemongrass to make it easier to release the aroma. You can watch the video in the post to see how to do this step.
3. Add shrimps to the bowl of a food processor. Also add garlic, shallot and ginger. Pulse a few times until shrimps are coarsely chopped.
4. Add salt, black pepper, fish sauce, olive oil and cornstarch to the food processor bowl and process until smooth.
5. Check if the shrimp mousse is still cold. If not, chill in the refrigerator. Use a spoon to mix the paste a few times. Very lightly oil your hand and use a tablespoon (or slightly more) of shrimp mousse to wrap around the top part of each lemongrass stick.
6. Place a fry pan with a generous amount of oil over medium heat. Once the oil is hot, add shrimp sticks and fry until golden. You can also grill them.
7. Serve hot with sriracha sauce (or Vietnamese nuoc cham dressing or Thai chili sauce), lettuce and fresh herbs. You can also add some rice vermicelli noodles to the serving plate.

15. Shrimp and Pork Dumplings

Shumai (Shrimp & Pork Dumplings 燒賣) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT50M · Yield: [’20’, ’20 – 24′]

Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!

Ingredients

• ½ pound tiger prawns or shrimps (, finely chopped)
• 1 teaspoon cornstarch
• ¼ teaspoon salt
• ¼ – ½ teaspoon oil ((Optional))
• ½ pound ground pork
• 2 tablespoons unsalted chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing wine
• 2 teaspoons regular soy sauce (Chinese: 生抽酱油)
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• ½ teaspoon ground white pepper
• ½ teaspoon sugar
• ¾ stalk green onions (, finely chopped)
• 2 slices ginger (, grated)
• 1 – 2 dried shiitake mushrooms (, re-hydrated and finely chopped (see tips))
• 20 – 24 round wonton wrappers

Instructions

1. Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
2. Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
3. Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
4. Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 – 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
5. Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
6. Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ – 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
7. Pressure Cook Shumai: Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 minutes on the stovetop.
8. Serve: Remove the bamboo steamer from the pot and enjoy them immediately.

16. Shrimp Summer Rolls

Shrimp Summer Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘5’, ‘5 rolls’]

These shrimp summer rolls combine citrus shrimp wrapped up with avocado, carrots, cucumbers, cilantro, and crunchy butter lettuce. Eat plain or dip in our semi-homemade ponzu sesame dipping sauce!

Ingredients

• 1/2 pound medium shrimp (peeled, deveined, and tails removed (about 15 shrimp))
• 3 tablespoons olive oil (divided)
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon kosher salt
• 5 sheets rice paper
• 5 pieces butter lettuce
• 2 large carrots (cut into matchsticks)
• 1 persian cucumber (cut into spears)
• 1 avocado (sliced)
• 2 green onions (cut into 1” pieces)
• 10 fresh herb leaves (parsley, thai basil, or mint)
• 1/3 cup ponzu sauce
• 2 tablespoons sweet chili sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon sesame seeds

Instructions For the Shrimp

1. Add the shrimp, two tablespoons olive oil, lime juice, lime zest, and kosher salt to a large bowl and toss to combine.
2. Cover and refrigerate for 15 minutes while you prepare the rest of the ingredients.
3. Once marinated, heat a large skillet over medium heat and add the remaining tablespoon of olive oil.
4. Add the shrimp, making sure to put them all in a single layer.
5. Cook for 2-3 minutes per side or just until the shrimp are opaque pink and c-shaped.
6. Remove from the heat and set aside to cool.

For the Summer Rolls

1. Fill a large shallow bowl with hot water.
2. Dip one sheet of rice paper in the hot water for 5 seconds, or just until it begins to soften. Then, place it on a clean surface.
3. Place 3 shrimp in the center of the rice paper. Add a piece of butter lettuce, a few sticks of carrot, a piece of cucumber, a slice of avocado, a few green onions, and two herb leaves on top.
4. Roll the summer rolls the same way you would a burrito – by folding the bottom over the toppings, folding the sides in, and then rolling upward to seal.
5. Repeat steps 2-4 with the remaining ingredients.
6. Serve the rolls with the sauce (below) and enjoy immediately.
7. I do not recommend storing summer rolls for later as they will become soggy.

For the Sauce

1. Stir together the ponzu, sweet chili sauce, sesame oil, and sesame seeds.
2. Set aside until ready to serve.

17. Honey Sriracha Shrimp

Spicy Honey Sriracha Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Sweet and Spicy Honey Sriracha Shrimp – better tasting and faster than takeout, this easy and delicious shrimp recipe is made with simple ingredients including jumbo shrimp, fresh garlic, sweet honey, and spicy sriracha sauce.

Ingredients

• 2 pounds raw shrimp (peeled and deveined, with tail on)
• 1 tablespoon olive oil
• sesame seeds (for garnish)
• 1 lime (juiced)
• 2 tablespoon saké (plus more to deglaze the skillet (see notes))
• 2 tablespoon soy sauce
• 2 tablespoon rice wine vinegar
• 3 tablespoon Sriracha
• 4 tablespoon honey
• 1 teaspoon minced garlic

Instructions

1. Peel and devein the shrimp. I prefer to leave the tails on, but feel free to remove the tails if preferred. Pat shrimp dry with paper towels.
2. Add the olive oil to a large skillet set over medium-high heat. Add the shrimp in a single layer (you may need to cook them in two batches) and cook for approximately 3 minutes, then flip and continue to cook the other side for an additional 3-4 minutes.
3. While the shrimp is cooking, mix together the lime juice, saké, soy sauce, rice wine vinegar, Sriracha, honey, and minced garlic.
4. Remove the cooked shrimp to a clean plate and set aside.
5. Return the skillet to medium-high heat. Deglaze and charred or stuck-on bits with a splash of saké (or soy sauce/rice wine vinegar). Add the sauce to the skillet and bring to simmer.
6. Allow the sauce to simmer for 3-4 minutes, or until slightly thickened.
7. Return the shrimp to the skillet, mix well to coat in sauce, and cook for 1-minute.
8. Remove from heat and garnish with sesame seeds, crushed red pepper, and green onions, if desired. Serve with a side of white rice, brown rice, grilled or roasted veggies, and lime wedges.

18. Shrimp Spring Rolls with Ginger Peanut Sauce

Shrimp Spring Rolls with Ginger Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497079H44M32S · Cook: PT-497079H44M32S · Total: PT-497079H44M32S · Yield: [’10’, ’10 Spring Rolls’]

Fresh spring rolls filled with crispy vegetables, creamy avocado, juicy shrimp and lime juice with a side of delicious ginger peanut sauce.

Ingredients

• ½-pound large cooked shrimp, peeled and tails removed
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned
• 1 red pepper or 10 radishes, julienned
• ⅓ cup purple cabbage, chopped
• 1 avocado, sliced
• Handful of fresh cilantro, chopped
• Squeeze of fresh lime juice
• 10 (8-inch) spring roll rice paper wrappers
• 3 tablespoons creamy natural peanut butter
• 2 tablespoons brown sugar or honey
• 2 tablespoons low sodium soy sauce or Tamari
• 1 ½ tablespoons toasted sesame oil
• Zest and juice of 1 lime
• 1 teaspoon Sriracha or chili garlic sauce
• 1 teaspoon fresh ginger, peeled and minced
• Splash hot water

Instructions

1. Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
2. Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
3. Stack shrimp and vegetables in the center of the rice paper.
4. Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
5. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.

19. Kung Pao Shrimp

Kung Pao Shrimp Recipe – Ready In Minutes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Kung pao shrimp is a easy, quick and delicious stir-fried shrimp with a perfect combination of sweet, savory, and spicy flavors.

Ingredients

• 400 gram or 14 ounces shrimp (or prawn) (peeled and deveined)
• 1 teaspoon salt
• ¼ teaspoon white pepper (freshly ground)
• 1 teaspoon cornstarch
• 2 tablespoon peanut oil
• 5 dried red chili
• 3-4 fresh garlic cloves (minced)
• ½ inch fresh ginger (minced)
• ¼ teaspoon red sichuan peppercorns (freshly ground)
• ½ green bell pepper (cut into 1 inch square)
• ½ red bell pepper (cut into 1 inch square)
• ½ medium-sized onion (cut into 1 inch square)
• 2 stalks scallion greens (cut into 1 inch long)
• ¼ cup roasted peanuts
• 1 tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon granulated white sugar
• 1 teaspoon toasted sesame oil
• ¼ teaspoon white pepper (freshly ground)
• 1 tablespoon cornstarch
• 3 tablespoon water or stock

Instructions

1. Marinate the shrimp: Toss the shrimp together with cornstarch, salt, and pepper. Set aside.
2. Make the kung pao sauce: Mix light soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, ground white pepper, and toasted sesame oil in a medium bowl until the sugar dissolves.
3. Cook the shrimp: Heat the pan or wok over high heat, then add one tablespoon of oil and shrimp. Sear them for 1 minute from each side and transfer them to a plate.
4. Stir fry the aromatics and dried chilies: Heat remaining oil, add dried red chilies, ground sichuan peppercorn, garlic, and ginger. Stir constantly over medium flame for about 1 minute until aromatic.
5. Add the veggies: Add onion and bell peppers, then stir-fry over high heat for about 2 minutes.
6. Add the shrimp: add the shrimp back to the pan and stir-fry for a minute.
7. Add kung pao sauce: Stir sauce once more to prevent clumping (the cornstarch usually settles to the bottom, so be sure it is well incorporated) and pour into the pan; stir fry for another minute.
8. Add peanuts and scallion greens: Once the sauce is thick enough, turn off the heat and add scallion greens and roasted peanuts. Toss to combine.
9. Serve: Dish out and serve immediately.

20. Spring Roll Salad Bowl

Spring Roll Salad Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

A delicious Asian style salad with vermicelli and shrimps

Ingredients

• 60 grams rice vermicelli
• 1 carrot
• 1/2 avocado
• 100 grams shrimp
• 2 Tablespoons chopped fresh cilantro
• 1 Tablespoon tamari sauce
• 1 Tablespoon lemon juice
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon fish sauce

Instructions

1. Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using). Drain and add to a large bowl. Add the shredded carrot.
2. Peel the half avocado, slice it and add it to the bowl. Add the shrimps and sprinkle with the chopped cilantro.
3. In a separate jar or bowl mix all the dressing ingredients. Then pour the dressing over the salad and voilà! Serve immediately.Bon appétit !

21. Garlic Noodles with Shrimp

Garlic Noodles with Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) spaghetti or linguine
• 1 lb (450 g) shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil (vegetable or canola)
• 3 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes, or to taste
• 3 green onions, thinly sliced
• Optional garnish: sesame seeds; lime wedges

Instructions

1. Gather and prep the ingredients: mince garlic, thinly slice green onions, and thaw shrimp if frozen.
2. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain.
3. In a large skillet, melt the butter with the oil over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds, being careful not to brown.
4. Add the shrimp to the skillet and cook until pink and opaque, about 2–3 minutes total. Transfer shrimp to a plate and set aside.
5. Stir in the soy sauce, oyster sauce (if using), and brown sugar. Cook for 1–2 minutes until the sauce is glossy, then drizzle in the sesame oil.
6. Return the cooked noodles and shrimp to the skillet. If needed, add a splash of the reserved pasta water to loosen the sauce, and toss to coat.
7. Scatter the green onions and red pepper flakes over the noodles. Toss again and adjust seasoning with more soy sauce if desired.
8. Serve immediately, with optional sesame seeds and lime wedges on the side.

22. Bang Bang Shrimp Salad

Best Ever Bang Bang Shrimp Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

Bang Bang Shrimp Salad with avocado, pickled red onion, and cucumber is topped with crispy, creamy, sweet and spicy bang bang shrimp. It’s a healthy salad that is packed with flavor from the thai chili sauce and sriracha. You’ll love this fresh salad with a sweet and spicy punch.

Ingredients

• 1/2 cup mik
• lb raw shrimp peeled and deveined
• 1 cup all purpose flour
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• oil for frying
• 1/4 cup thai chili sauce
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• 4 cups chopped romaine lettuce
• 1 avocado sliced or cut into bite sized pieces
• 1 Red onion (pickled see recipe below)
• 1/2 cup sliced carrots
• 3/4 cup chopped baby cucumber
• 2 tablespoons cilantro leaves
• 1 red onion sliced thinly
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon salt
• 1-2 tablespoons sugar

Instructions

1. In a medium bowl add the milk and the peeled deveined shrimp. Mix together so the milk coats the shrimp. Place in the refrigerator while you prep the other ingredients or leave for a few hours to help get rid of the shrimp’s fishy flavor.
2. In a medium sized bowl combine the flour, salt, pepper, garlic powder, and paprika and mix together until well combined.
3. Add oil to a skillet, about 1/2 to 1 inch thick on the sides. Heat over medium heat. While heating, drain the shrimp from the milk and add to the flour mixture. Coat the shrimp evenly then place in the hot oil leaving space between the shrimp so they don’t touch.
4. Fry for 2-3 minutes on each side or until the shrimp is cooked and each side is browned. Once the shrimp is done, place on a wire rack to cool. While the shrimp is cooling prep the salad. In a large bowl add romaine lettuce and top with avocado, pickled red onion, carrots, cucumber, and cilantro. Set aside while we prep the shrimp.
5. After the shrimp has cooled stir into the creamy thai chili sauce mixture and coat well. Place on top of the salad and serve by itself or with your favorite salad dressing.

For The Pickled Red Onion

1. Add the apple cider vinegar, water, salt, and sugar to a saucepan. Whisk over medium heat until the salt and sugar have dissolved. Just before the mixture reaches a boil remove from heat and pour into a mason jar. Add the red onion and let sit for a few hours or overnight before using.

23. Grilled Apricot and Hoisin Shrimp

Grilled Apricot and Hoisin Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 6-8 ripe apricots, pitted and halved
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon chili flakes or Sriracha (optional)
• Salt and pepper to taste
• Wooden skewers, if using, soaked in water 30 minutes
• 2 green onions, sliced, for garnish
• Sesame seeds, for garnish

Instructions

1. 1. Grilled Apricot and Hoisin Shrimp: In a bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and chili flakes (if using) to make a glaze.
2. 2. Prepare and marinate: Rinse and pat dry the shrimp. If desired, toss them with a portion of the glaze and let stand 15–20 minutes to flavor slightly.
3. 3. Prep apricots and skewers: Halve and pit the apricots. Thread each skewer with alternating shrimp and apricot halves, keeping a little space between pieces.
4. 4. Preheat grill: Heat the grill to medium-high and oil the grates lightly to prevent sticking.
5. 5. Grill: Place the skewers on the grill. Cook for 2–3 minutes per side, brushing with the glaze and turning until the shrimp are opaque and the apricots are caramelized.
6. 6. Finish and serve: Remove from heat, let rest 2 minutes, then sprinkle with green onions and sesame seeds. Serve with rice or a simple green salad if desired.

24. Shrimp Edamame Stir Fry

Asian Shrimp Edamame Stir-Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Asian Shrimp Edamame Stir-Fry is a colorful, healthy stir-fry. Shrimp, vegetables and edamame are stir-fried with Asian flavors and garnished with fresh cilantro, green onions and sesame seeds.

Ingredients

• 2 teaspoons fresh lime juice
• 3 Tablespoons low sodium soy sauce
• 2 teaspoons red chili garlic sauce ( {omit for less spice})
• 1/2 cup vegetable broth
• 3 Tablespoons olive oil ({separated})
• 1 Tablespoons ginger (freshly grated )
• 2 garlic (minced)
• 1 pound jumbo shrimp (shelled and deveined)
• 1 bell pepper (seeds removed, sliced {feel free to use a combination of colors like red and orange})
• 1/2 lb. green beans (ends trimmed)
• 12 oz. frozen (shelled edamame)
• 1 1/2 cups sugar snap peas
• Salt and pepper to taste
• cilantro (Freshly chopped )
• green onion (Chopped )
• Sesame seeds

Instructions

1. In a medium mixing bowl whisk together the fresh lime juice, low sodium soy sauce, red chili garlic sauce and vegetable broth. Set aside.
2. In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the ginger and garlic and sauté for 2 minutes, until the garlic is fragrant.
3. Add the shrimp and cook for 3 minutes, until the shrimp turn pink. Set the shrimp aside in a bowl leaving the leftover oil in the skillet.
4. In the same skillet add an additional 1 Tablespoon of olive oil over to the skillet and heat over medium high heat. Add the bell pepper and green beans and sauté for 3 minutes. Add the edamame and sugar snap peas. Continue to sauté until the vegetables are cooked, but still crisp, about 3 minutes.
5. Add the sauce and continue to cook on medium heat for 1-2 minutes, or until the sauce thickens up. Add the shrimp back in and stir to combine everything together. Add salt and pepper to taste.
6. Remove from the heat and garnish with freshly chopped cilantro, green onions and sesame seeds.
7. Serve the stir-fry over rice, noodles or on its own.

25. Shrimp Soup

Paleo Thai Shrimp Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT22M · Total: PT30M · Yield: [‘2’, ‘2 -3 servings’]

Ingredients

• 1 lb 450g raw shrimp, peeled
• 1/2 cup basmati rice (or 1 1/2 cups cauliflower rice for paleo and Whole30)
• 1 Tbsp 14g grass-fed butter or ghee
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 stalk lemongrass (peeled & thinly sliced)
• 1 red bell pepper (diced)
• 2 green onions (sliced (save some of the green slices for garnish))
• 1 Tbsp freshly grated ginger
• 2 1/2 Tbsp red curry paste
• 1 can full fat coconut milk
• 1 cup chicken stock (low sodium)
• 1/2 tsp fish sauce
• 2 small limes (zested & juiced)
• 1 small bunch cilantro (leaves chopped & stems minced (save some of the leaves for garnish))

Instructions

1. Remove shrimp from refrigerator and pat dry. Set aside.
2. Cook rice according to package directions. For paleo and Whole30, saute cauliflower in a little butter or ghee until soft, but not soggy. I like to start the soup while the rice is cooking.
3. In a large pot, melt the butter or ghee over medium heat.
4. Add onion, garlic, lemongrass, bell pepper, and green onion. Cook for 8 minutes or until the vegetables are soft, but not browned. Stir occasionally.
5. Add ginger and curry paste. Cook for 2 minutes, stirring occasionally.
6. Add coconut milk, chicken stock, and fish sauce. Bring to a simmer and stir occasionally, scraping the bottom and sides. Simmer for 5 minutes.
7. Add shrimp and simmer for 5 minutes or until shrimp are opaque and pink.
8. Turn off the heat and add the lime juice and cilantro (leave a bit of cilantro for garnish).
9. Taste and add some salt, if desired.
10. Serve over rice and garnish with the extra cilantro, green onions, and the lime zest.

26. Spicy Shrimp Ramen with Peanut Butter

Shrimp Peanut Ramen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Spicy Shrimp Ramen with Peanut Butter is packed with flavor and easy to pull together any night of the week. This soup has sweet peanut butter, spicy Thai red curry, and creamy coconut milk for the perfect blend of delicious flavors.

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons vegetable or canola oil
• 2 medium carrots, cut into sticks
• 3 green onions, sliced on the bias
• 3-4 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon Thai red curry paste
• 4 cups chicken, beef, or vegetable stock
• 13.5 oz coconut milk, full fat ((1 can))
• ½ cup peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 6 ounces ramen noodles ((2 packages))
• ¼ cup chopped peanuts
• 1 handful fresh cilantro
• lime wedges
• red chile flakes

Instructions

1. Open the ramen packets and place the noodles in a bowl of hot water to soak. Discard the flavor packets. Or, cook the noodles according to the package and set them aside.
2. Clean and devein the shrimp. You can leave the tail on or remove it at this time.
3. Add the peanut butter to a bowl with 1 cup of stock and whisk to combine. Set it aside.
4. Clean and prepare the carrots, scallions, garlic, and ginger. Juice 1 lime. Have everything close to the stove for cooking.
5. In a large saucepan or pot, heat the oil over medium-high heat. Add the carrots and scallions and cook for 3 minutes, stirring occasionally.
6. Add the shrimp to the vegetables and cook for an additional 4 minutes (see notes), flipping halfway through. Remove the shrimp and the vegetables and place them in a bowl. The shrimp will continue to cook as they sit.
7. Lower the heat to medium and add the minced garlic, shredded garlic, and Thai red curry paste to the pan. Stir and cook for 1 minute.
8. Add a splash of stock and clean off the bottom of the pan. Add the rest of the stock, the coconut milk, and the peanut butter mixture to the pan and stir to combine. Turn up the heat to medium-high, bring to a boil, and then turn down the heat to simmer.
9. Stir in the soy sauce, brown sugar, and lime juice. Drain the ramen noodles and add to the pan. Add the shrimp and vegetables back to the pan and stir everything to combine.
10. Remove from the heat and serve immediately. Garnish with lime wedges, fresh cilantro, chopped peanuts, and a sprinkle of red chile flakes. Enjoy!

27. Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Sweet, spicy, and creamy bang bang shrimp pasta made with al dente pasta and pan-seared shrimp in a creamy sriracha and chili sauce.

Ingredients

• 1 pound spaghetti or angel hair pasta
• 1 Tablespoon olive oil (, or coconut oil)
• 1/2 Tablespoon minced garlic
• 1/2 Tablespoon minced ginger
• 1/2 pound medium shrimp (, peeled and deveined)
• 3/4 cup mayonnaise (, or heavy whipping cream)
• 3/4 cup Thai sweet chili sauce
• Sriracha sauce (, to taste)
• 1/2 Tablespoon lime juice
• Kosher salt (, to taste)

Instructions

1. In a large stockpot filled with boiling, salted water, add 1 pound spaghetti noodles and cook until al dente.
2. Saute shrimp. In a large, deep skillet, heat 1 Tablespoon oil over medium heat. Add 1/2 Tablespoon garlic and 1/2 Tablespoon ginger and cook 1 minute, or until fragrant. Add 1/2 pound shrimp and sauté 1 to 2 minutes per side, or until pink and cooked through. Transfer to a plate.
3. Make sauce. Add 3/4 cup mayonnaise, 3/4 cup chili sauce, Sriracha, 1/2 Tablespoon lime juice, and salt to the skillet and whisk until fully combined. Bring to a boil and reduce heat to low. Simmer 5 minutes, or until the sauce is thick enough to coat the back of a spoon.
4. Assemble. Add the pasta and shrimp and toss using tongs to coat. Top with peanuts, coconut, green onions, or parsley, if desired, to serve.

28. Shrimp Egg Foo Young

Shrimp Egg Foo Young Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 large shrimp, peeled and deveined, finely chopped
• 4 large eggs
• 1/2 cup finely chopped onion
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• 1/2 cup bean sprouts, drained
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons neutral oil (for frying)
• 1 cup chicken or vegetable stock (for optional gravy)
• 1 tablespoon soy sauce (for gravy)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for gravy)

Instructions

1. 1. Prepare and measure all ingredients: peel and finely chop the shrimp; beat the eggs; mince garlic and ginger; finely chop onion, bell pepper, and mushrooms (if using); rinse and drain bean sprouts; slice green onions.
2. 2. In a large bowl, whisk the eggs. Add chopped shrimp, onion, bell pepper, mushrooms (if using), bean sprouts, green onions, garlic, and ginger. Stir in 1 tablespoon soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Sprinkle in the cornstarch and flour; mix until the batter binds lightly but remains loose enough to spread.
3. 3. Heat 2 tablespoons of oil in a nonstick skillet over medium heat.
4. 4. Scoop about 1/2 cup of batter for each patty and gently flatten to about 3/4 inch thick. Fry patties until the bottoms are golden and edges are set, about 3–4 minutes.
5. 5. Flip patties and cook 2–3 minutes more until the other side is golden and the centers are cooked through. Transfer to a warm plate; repeat with remaining batter, adding more oil as needed.
6. 6. Optional gravy: In a small saucepan, combine stock and 1 tablespoon soy sauce; bring to a simmer. Whisk in the cornstarch slurry and cook until slightly thickened.
7. 7. To serve, place 1–2 shrimp egg foo young patties on each plate and spoon a little gravy over or serve on the side. Garnish with extra green onions if desired.

29. Yaki Udon with Shrimp

Yaki Udon Recipe With Shrimp (King Prawn) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 People’]

Here’s an easy yaki udon noodles recipe with shrimp (king prawn). It’s so easy to make and the udon noodles are thick, chewy and tasty.

Ingredients

• 1 Pack (425) g Udon Noodles (Ideally Fresh Noodles)
• 15 (100) g Shrimp (King Prawn)
• 2 Garlic Cloves
• 1 Onion
• Handful (50) g Beansprouts
• 1 Carrot (Cut Into Matchsticks)
• 4 Mushrooms
• 1 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tbsp Dark Soy Sauce
• 1 tbsp Shaoxing Cooking Wine
• 1 tbsp Brown Sugar
• 1 tbsp Sesame Oil
• 1 tsp Vinegar
• 1 tsp Black Pepper
• ½ tsp Salt

Instructions

1. Prepare the udon noodles by boiling it according to packet instructions if they are not fresh or loose.
2. To make the sauce add 2 tablespoons of oyster sauce and dark soy sauce into a small mixing bowl. Followed by 1 tablespoon of brown sugar, Shaoxing cooking wine and sesame oil. Then add 1 teaspoon of vinegar and black pepper followed by half a teaspoon of salt.Mix the ingredients together until evenly distributed.
3. Add a tablespoon of oil to a wok heated on a high heat, add chopped garlic to the wok and fry for 1 minute. Then add the onions, beansprouts, mushrooms and carrots to the wok and stir for an extra 2 to 3 minutes, then take the veg out and leave aside for later use.
4. Add a tablespoon of oil into a clean wok, add the shrimp (prawns) and a tablespoon of dark soy sauce and stir for a few minutes until they are no longer grey.
5. Add the udon noodles to the same wok with the shrimp and stir for 1 to 2 minutes until evenly distributed. Then add the sauce you made earlier and mix the noodles into the sauce using tongs.
6. Add the fried vegetables, stir until evenly distributed and enjoy!

30. Shrimp Adobo in Coconut Milk

Shrimp Adobo in Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people’]

Adobong Hipon sa Gata is a classic shrimp adobo that is dairy-free and delicious served over rice

Ingredients

• 2 Tablespoons olive oil
• 6 garlic cloves, minced
• 2 teaspoons ground black pepper
• 1 teaspoon whole black peppercorn
• 1 pound large shrimp in shells
• 3 dried bay leaves
• ¼ cup cane vinegar
• ¼ cup soy sauce
• 1 cup coconut milk

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once the oil is heated up, add the garlic, black pepper, and peppercorn and sauté for 1 minute, just until the garlic is softer and fragrant.
2. Add the shrimp and bay leaves to the pan.
3. Pour in the vinegar and soy sauce, stir to combine and coat the shrimp. Cook just until the shrimp has changed color and is just about cooked through. Then add the coconut milk, stir, and simmer until the shrimp is cooked and the sauce has thickened slightly.

31. Shrimp Pad Thai

Chicken Pad Thai with Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [‘6’, ‘6 servings’]

Easy shrimp pad Thai

Ingredients

• 8 ounces rice noodles ((wide))
• 1/3 cup ketchup
• 1 Tablespoon sugar ((or coconut sugar))
• 3 Tablespoon Thai fish sauce
• 1/2 tsp. crushed red pepper
• 2 Tablespoons coconut oil (divided)
• 12 ounces medium shrimp (peeled and deveined)
• 8 ounces chicken (diced)
• 2 large eggs (lightly beaten)
• 1 cup fresh beans sprouts ((extra for garnish))
• 3/4 cup sliced green onions (extra for garnish)
• 2 cloves garlic (minced)
• 2 Tablespoon dry roasted peanuts (chopped)
• 1/2 cup cilantro (chopped)
• 1 lime (quartered)

Instructions

1. Place noodles in a large bowl. Add hot water to cover; let stand 15 minutes or until tender. Drain.
2. Combine ketchup, sugar, fish sauce and pepper in a small bowl.
3. Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat. Add shrimp, saute 2 minutes or until shrimp are done. Remove shrimp and set aside.
4. Do the same with the chicken pieces until they are done, set aside.
5. Heat 4 teaspoons oil in pan over medium-high heat. Add eggs, cook 30 seconds or until soft-scrambled, stirring constantly.
6. Add sprouts, green onions and garlic, cook 1 minute.
7. Add noodles and ketchup mixture, chicken and shrimp, and cook 3 or 4 minutes or until heated and noodles are tender.
8. Serve with chopped peanuts, chopped cilantro and lime wedges.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.