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Shrimp in Spicy Tomato Sauce

Shrimp in Spicy Tomato Sauce

The jalapeno pepper gives a spicy kick to this shrimp dish. Make sure you discard the hot pepper’s seeds if you don’t want to make it too hot!

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Ingredients Needed for Shrimp in Spicy Tomato Sauce

2 tablespoons of butter
1 onion, chopped
1 celery stick, thinly sliced
1 red bell pepper, chopped
5 mushrooms, sliced
1 cup canned tomatoes
1 cup heavy cream
1 pound shrimp
1 jalapeno, seeded and finely chopped
1 tablespoon lemon juice
1 tablespoon fresh basil leaves, chopped
salt
pepper

How to Make Shrimp in Spicy Tomato Sauce

  1. Melt the butter in a skillet over medium-high heat.
  2. Add the onion, celery, bell pepper, and mushrooms. Stir and cook until soft, about 4 minutes.
  3. Add the canned tomatoes, reduce the heat and simmer about 5 minutes, until the sauce thickens slightly.
  4. Add the heavy cream, shrimp, jalapeno, and lemon juice. Stir and simmer for 7 minutes.
  5. Add fresh basil, salt, and pepper to taste.
Thai Coconut-Shrimp Soup

Thai Coconut-Shrimp Soup

Fresh ginger gives a heavenly touch to this Thai coconut shrimp soup! We’re in love with the result, but if you look for a milder spiciness, use sliced ginger instead of crushed and discard the slices after you add the shrimp into the simmering liquid.

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Ingredients Needed for Thai Coconut-Shrimp Soup

3 cups of chicken broth
1½ cups of unsweetened coconut milk
1 jalapeno, sliced
1 teaspoon ginger root, shredded
2 tablespoons of fish sauce
1 teaspoon freshly grated lime zest
1 pound shrimp
1 tablespoon lime juice
2 spring onions, thinly sliced
2 tablespoons of fresh cilantro, chopped

How to Make Thai Coconut-Shrimp Soup

  1. Add the chicken broth, coconut milk, jalapeno, ginger, fish sauce and lime zest in a large saucepan. Place it on medium-low heat and bring the liquid to a boil. Partially cover with a lid and simmer for 10 minutes.
  2. Add the shrimp and lime juice. Simmer further for 3-5 minutes.
  3. Add the spring onion and fresh cilantro before removing the soup from the heat.
Shrimp and Tomato Vodka Cocktail

Shrimp and Tomato Vodka Cocktail

Although served in a cocktail glass and with some vodka to it, this is not an actual cocktail, but a well-known starter. Vegetable goodies blended together is what it is all about. Tomato sauce, celery, and spring onion paired with cooked shrimp and olives. Oh, and use some horseradish for a slightly hot approach.

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Ingredients Needed for Shrimp and Tomato Vodka Cocktail


For the shrimp:

1 tablespoon olive oil
6 shrimp
salt
pepper
1 tablespoon lemon juice

For the cocktail:

1 cup tomato sauce
1 tablespoon worcestershire sauce
¼ cup chicken stock
3 tablespoons of vodka
1 celery stick, chopped
1 tablespoon horseradish, shredded
salt
pepper
1 small spring onion, chopped
6 pitted black olives for garnishing

How to Make Shrimp and Tomato Vodka Cocktail

  1. For the shrimp:

    Heat the olive oil in a skillet over medium heat. Season with salt and pepper and add the lemon juice. Fry for 2 minutes on each side.

  2. For the cocktail:

    Add the tomato sauce, Worcestershire sauce, chicken stock, vodka, celery, horseradish, and spring onion to a blender. Season with salt and pepper. Blend until smooth.

  3. Transfer to two cocktail glasses. Use two skewers to skewer together 3 olives and 3 pieces of shrimp per serving. Serve.
Hot Shrimp Patties

Hot Shrimp Patties

Preparing these hot shrimp patties is a breeze. It’s all about putting together the mixture for the patties. This is where you increase the hotness factor, especially with finely chopped chili, but also onion, and garlic powder. Enrich the shrimp savor with refreshing spring onion and soy sauce.

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Ingredients Needed for Hot Shrimp Patties

10 ounces of shrimp
1 yolk
1 chili, finely chopped
1 spring onion, finely chopped
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dark soy sauce
vegetable oil

How to Make Hot Shrimp Patties

  1. Add the shrimp to the mixer bowl. Mix until smooth.
  2. Transfer to a bowl. Add the yolk, chili, spring onion, onion powder, garlic powder, and dark soy sauce. Mix all until smooth and even, using a spatula.
  3. Start forming patties from the mixture. We’ve got 6 of them.
  4. Heat some vegetable oil in a skillet over medium heat. Add the patties and fry them for 6 minutes on each side, or until golden brown.
  5. Serve them together with a hot dip and some lime wedges.
shrimp, octopus and perch kakavia

Shrimp, Octopus and Perch Kakavia

The traditional Kakavia can be cooked, on one’s free choice, with an impressive array of seafood types and vegetables. For this variant choose with us the Nile perch, baby octopus, and shrimp. Flavor it and make it better with lime, basil, oregano, ginger, and garlic. Enjoy health on a plate.

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Ingredients Needed for Shrimp, Octopus and Perch Kakavia

¼ cup olive oil
1 ounce shrimp
2 ounces of nile perch fillet, cubed
2 ounces of baby octopus
2 garlic cloves, sliced
1 tablespoon ginger, sliced
4 ounces of tomatoes, chunked
fresh oregano leaves (2 sprigs)
6 fresh basil leaveses
1 cup tomato sauce
salt
pepper
1 cup vegetable stock
1 tablespoon lime juice

How to Make Shrimp, Octopus and Perch Kakavia

  1. Heat the olive oil in a deep skillet over low heat. Add the shrimp, Nile perch, and baby octopus. Cook and stir until the seafood starts changing color, or for 5-10 minutes.
  2. Add the garlic and ginger. Stir a little. Add the tomatoes, oregano, basil, and tomato sauce. Cook and stir for 1-2 minutes. Season with salt and pepper in the process.
  3. Add the vegetable stock and cook and stir for 2-3 minutes. Add the lime juice in the process.
quinoa and avocado salad with shrimp

Quinoa and Avocado Salad With Shrimp

The raw freshness of a salad has warm weather and summer written all over it. You can make it richer by adding quinoa and shrimp. Take the time to fry the shrimp on both sides for a crunchier texture and cook the quinoa separately for 20 minutes for a fluffier one.

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Ingredients Needed for Quinoa and Avocado Salad With Shrimp

½ cup quinoa
1 tablespoon butter
2 garlic cloves, crushed
4 ounces of shrimp
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
4 ounces of cherry tomato quartered and halved
1 avocado, sliced
1 ounce black olive, pitted
1 spring onion, sliced
1 teaspoon olive oil
1 tablespoon lemon juice

How to Make Quinoa and Avocado Salad With Shrimp

  1. Fill a cooking pot halfway with water and place it over medium heat. Add the quinoa, stir and cook for 20 minutes. Set aside.
  2. Melt the butter in a skillet over medium heat, add the garlic and shrimp, and cook the shrimp on both sides until golden brown.
  3. Transfer to a bowl, add the dill, parsley, cherry tomatoes, avocado, black olives, spring onion, the cooked quinoa, olive oil, and lemon juice. Toss all using two spatulas.
pea couscous and shrimp

Pea Couscous and Shrimp

There is an almost perfect compatibility match between couscous and shrimp, but you don’t have to believe us, just try this. Cook couscous and peas together in a skillet, flavor with curry and coconut milk, and finally add the shrimp. In no time you will have a delicious pairing on a plate.

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Ingredients Needed for Pea Couscous and Shrimp

1 tablespoon olive oil
1 onion, sliced
1 tablespoon red curry paste
½ cup coconut milk
5 ounces of cherry tomatoes, halved
salt
½ cup couscous
1 cup frozen peas
7 ounces of shrimp

How to Make Pea Couscous and Shrimp

  1. Heat the olive oil in a skillet over low heat, add the onion, and cook it until tender.
  2. Add the red curry paste and cook and stir for 1 minute. While cooking and stirring add the coconut milk, cherry tomatoes, salt, couscous, and peas.
  3. Place the shrimp in the skillet, cover with the lid, and simmer for 7 minutes. Serve warm.
light mayonnaise and sriracha shrimp

Light Mayonnaise and Sriracha Shrimp

The taste of sriracha can be described as fruity hotness. This, combined with the creamy smoothness of mayonnaise gives shrimp a special and extra-smooth texture. Not to mention that this comes together in under 15 minutes. Serve it on a bed of arugula freshness.

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Ingredients Needed for Light Mayonnaise and Sriracha Shrimp

1 cup light mayonnaise
2 tablespoons of sriracha
3 ounces of shrimp
1 tablespoon olive oil

For garnishing:

arugula
black sesame seeds

How to Make Light Mayonnaise and Sriracha Shrimp

  1. Add the mayo and sriracha to a medium bowl and mix them. Add the shrimp and coat them with the mixture.
  2. Heat the olive oil in a skillet over medium heat, then add the mayo and sriracha covered shrimp. Cook 1-2 minutes on each side.
  3. Serve on a bed of arugula, sprinkled with black sesame seeds.
Asian Shrimp and Black Rice Salad

Asian Shrimp and Black Rice Salad

This Asian shrimp and black rice salad is hearty and nourishing, so you can serve it as a main dish for dinner. Black rice is a good source of iron, vitamin E, and antioxidants, so you should include it more often in your diet.

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Ingredients Needed for Asian Shrimp and Black Rice Salad

5 ounces of black rice
salt
2 tablespoons of soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
½ teaspoon fresh ginger, grated
½ teaspoon garlic powder
4 ounces shrimp
1 spring onion, sliced
½ cup canned pineapple, cubes
10 fresh mint leaves

How to Make Asian Shrimp and Black Rice Salad

  1. Add the black rice in a cooking pot. Pour 1 1/2 cup of water over it. Add salt and bring the water to a boil. Cover with a lid and boil the rice for 25 minutes. When ready, give it a good stir and set aside.
  2. Add soy sauce, sesame oil, vinegar, ginger, garlic powder, and a pinch of salt to a small bowl. Mix the Asian vinaigrette.
  3. Add half of the Asian vinaigrette to a skillet on medium-high heat. Add the shrimp and cook it for 2-3 minutes, flipping to cook on both sides until pink. Coat with the vinaigrette.
  4. Add the spring onion and stir for 1 more minute.
  5. Add the cooked rice, cooked shrimp, fresh mint, the remaining Asian vinaigrette, and pineapple cubes to a bowl. Mix them all. You’ll make 2 servings.
Saffron Shrimp Risotto

Saffron Shrimp Risotto

Saffron is a very special ingredient, that is often found in risottos. That is because not only does it flavor it, but it also gives the risotto a beautiful color. For this recipe, we’ve paired saffron and rice with some fresh shrimp, and we’ve made an extra creamy risotto, with lots of butter and parmesan.

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Ingredients Needed for Saffron Shrimp Risotto

1 tablespoon vegetable oil
2 teaspoons of butter
1 onion, chopped
2 garlic cloves, crushed
1 cup risotto rice
½ cup white wine
2 cups of vegetable stock
7 ounces of shrimp
¼ teaspoon saffron
2 tablespoons of parsley, chopped
pepper
¼ cup parmesan

How to Make Saffron Shrimp Risotto

  1. Heat the vegetable oil in a skillet over medium heat. Add the butter and melt it.
  2. Add the onion, garlic, and cook until translucent.
  3. Add the risotto rice and white wine.
  4. Gradually add the stock and cook, stirring frequently for 20-25 minutes.
  5. Add the shrimp, saffron, and give it a good stir.
  6. Add the parsley, remaining butter, and season with pepper.
  7. Add the shredded parmesan, stir, and turn off the heat.
Warm Okra and Shrimp Salad

Warm Okra and Shrimp Salad

Looking for low-calorie dinners? We give you here something light, fresh, and oh-so-easy to make. It’s a warm salad, with okra and shrimp as its main cast. They are joined by cherry tomatoes and shallots, spiced up with garlic and cajun seasoning. We invite you to try it and share your opinion with us.

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Ingredients Needed for Warm Okra and Shrimp Salad

6 shallots
10 ounces of shrimp
7 ounces of okra
10 cherry tomatoes
4 garlic cloves
1 teaspoon cajun seasoning
1 tablespoon olive oil

How to Make Warm Okra and Shrimp Salad

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Grab a large salad bowl and add the shallots in it.
  3. In the same bowl add the shrimp, okra, cherry tomatoes, and garlic. Season with cajun seasoning and drizzle the olive oil.
  4. Wrap all of the salad in parchment paper. Lay the parchment paper on the baking tray.
  5. Slide the tray into the oven for the next 12 minutes.
Spicy Butter Shrimp with Crispy Bread

Spicy Butter Shrimp With Crispy Bread

You bet we’re shrimp fans because we love serving them in just about every combo. But, our favorite one is cooking them in the skillet, with garlic and chili. Next, we’ve flavored them with cinnamon, parsley, and a generous amount of butter to make a nice, creamy sauce.

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Ingredients Needed for Spicy Butter Shrimp With Crispy Bread

1½ tablespoons of olive oil
6 garlic cloves
1 teaspoon chili, thinly sliced
½ teaspoon cumin seeds
7 ounces of shrimp
½ teaspoon cinnamon
½ teaspoon paprika
1 ounce butter
salt
pepper
¼ cup fresh parsley, chopped
½ lime
4 slices of whole grain bread
thyme

How to Make Spicy Butter Shrimp With Crispy Bread

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add 3 garlic cloves and the thinly sliced chili.
  3. Season with cumin and cook for 1 minute.
  4. Add the shrimp and cook them for 2 minutes.
  5. Season with cinnamon and sweet paprika.
  6. Add the butter in the skillet and melt it. Season with salt and pepper.
  7. Next, heat the remaining oil in a skillet over medium heat.
  8. Add the bread slices, garlic, and thyme.
  9. Cook the bread for 2 minutes per side.
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