Thai Shrimp And Cabbage Recipes

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THAI SPICED BARBECUE SHRIMP

This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.

Provided by Ned Bruce

Categories     Seafood     Shellfish     Shrimp

Time 1h6m

Yield 8

Number Of Ingredients 7



Thai Spiced Barbecue Shrimp image

Steps:

  • In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
  • Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

SHRIMP AND CABBAGE STIR-FRY

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13



Shrimp and Cabbage Stir-Fry image

Steps:

  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
  • Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
  • Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories     Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11



South Beach Thai Shrimp Soup With Lime and Cilantro image

Steps:

  • Heat oil in a large pot.
  • Add ginger and onion.
  • Cook, stirring frequently for about 3 minutes.
  • Add broth and red pepper flakes and bring to a low boil.
  • Add cabbage and cook for approximately 2 to 3 minutes.
  • Add shrimp, lime zest and lime juice.
  • Cook just until shrimp turns pink.
  • Serve hot sprinkled with cilantro or scallions.

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

ASIAN SHRIMP AND CABBAGE SALAD

Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.

Provided by lecole54

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Asian Shrimp and Cabbage Salad image

Steps:

  • Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
  • Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

1 lb medium shrimp, shelled and deveined
3 tablespoons olive oil, extra virgin
1 1/2 tablespoons fish sauce
1 lime, zest and juice, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 kirby cucumbers, very thinly sliced
1 cup unsalted dry roasted peanuts, coarsely chopped
1 cup cilantro leaf

THAI SHRIMP & CABBAGE

This spicy shrimp is absolutely wonderful served over shredded cabbage. When I am in a hurry, I use pkgd coleslaw mix instead.

Provided by Chef Diva Divine

Categories     < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8



Thai Shrimp & Cabbage image

Steps:

  • In small skillet, stir fry the cabbage in 1 tsp oil for 2 minutes or until tender. Remove and keep warm.
  • In the same skillet, stir-fry onion & garlic in the remaining oil until tender.
  • Add the shrimp, water, & soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink.
  • Stir in cilantro and pepper flakes.
  • Serve over cabbage.

Nutrition Facts : Calories 258.2, Fat 14.2, SaturatedFat 1.9, Cholesterol 85.8, Sodium 1122.6, Carbohydrate 21.2, Fiber 4, Sugar 9.7, Protein 13.6

1 cup cabbage (shredded)
3 teaspoons vegetable oil (divided)
1 cup onion (sliced)
8 large shrimp (uncooked, cleaned)
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon cilantro (fresh, minced)
1/8 teaspoon crushed red pepper flakes

THAI STYLE SHRIMP

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



Thai Style Shrimp image

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

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

THAI SHRIMP AND NOODLES

Make and share this Thai Shrimp and Noodles recipe from Food.com.

Provided by Karen From Colorado

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Thai Shrimp and Noodles image

Steps:

  • In a 4 qt Dutch oven, bring a large amount of water to boil.
  • Add pasta and cook 4 minutes.
  • Add broccoli and cook 2 minutes.
  • Add shrimp and cook 2 to 3 minutes or until pink.
  • Meanwhile, in a bowl combine peanut butter and soy sauce.
  • Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
  • Drain spaghetti mixture and return to pan.
  • Add peanut butter mixture, green onions and nuts.
  • Toss gently to coat.

Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25

8 ounces spaghetti noodles, broken
1 1/2 lbs broccoli florets (5 cups)
1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
1/3 cup creamy peanut butter
1/4-1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
1 tablespoon grated gingerroot
3 garlic cloves, minced
4 green onions, chopped
1/3 cup chopped cashews or 1/3 cup almonds

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