CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
SPICY PEANUT SHRIMP RICE NOODLES
An unusual Thai-inspired combination that tastes great!
Provided by LadyChef
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
- Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.
Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g
SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)
Spicy Shrimp Fried Rice (Authentic Restaurant Style) is a mix of shrimp with rice, veggies and hot sauce. Packed with flavors, quick and delicious meal in minutes.
Provided by Molly Kumar
Categories Rice
Time 29m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp oil in a non-stick pan or wok.
- Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
- Remove the cooked shrimp in a plate.
- In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
- Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
- Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
- Once the veggies are cooked, remove them on a separate plate.
- Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
- In the same pan/wok, add 1 tbsp oil and add the chili flakes.
- Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
- Now add the cooked shrimp, veggies, egg, and cooked rice.
- Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
- Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
- Enjoy fresh.
Nutrition Facts : Calories 470 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2999 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SPICY SHRIMP FRIED RICE WITH BROCCOLI
Spice up this fried rice with shrimp and broccoli by adding ginger, jalapeno and chili oil.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPICY MINCED SHRIMP WITH RICE NOODLES
This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.
Provided by David Tanis
Categories dinner, lunch, weekday, noodles, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
- Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
- Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
- Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 0 grams, TransFat 0 grams
30-MINUTE SPICY SHRIMP MASALA
Learn how to make a quick and easy spicy shrimp masala that's perfect to serve with rice or with warm naan. It's an Indian inspired recipe that's sure to please!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- make the masala: Heat the oil over a large sauté over medium-high heat. Carefully add the tomatoes, so the oil doesn't splatter. Stir the tomatoes around and allow them to cook for several minutes until they cook down into a thick paste, about 8-10 minutes. Add the garlic paste, ginger paste, and jalapenos and let cook for 1 minute or until nice and fragrant. Add the seasonings: coriander, turmeric, red pepper flakes, and cumin. Stir the masala and add the water so it doesn't burn.
- cook the shrimp: Allow the water to dry up, about 5 minutes and add the shrimp. Let cook for 2-3 minutes stirring so the shrimp are coated with the tomato masala. Season with 1/2 teaspoon salt, fenugreek leaves, garam masala, chaat masala, turn the stove off and add the lemon juice. Stir the shrimp masala and decorate with chopped cilantro. Serve warm with basmati rice or naan!
15-MINUTE SPICY SHRIMP RECIPE
Bursting with flavor, these spicy shrimp are so easy to make. They're ready in 15 minutes! Serve them on cauliflower rice, or use them in salads and tacos.
Provided by Vered DeLeeuw
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high heat.
- Add the shrimp and the spices.
- Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
- Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.
Nutrition Facts : ServingSize 0.5 recipe, Calories 306 kcal, Carbohydrate 6 g, Protein 32 g, Fat 17 g, SaturatedFat 2 g, Sodium 1633 mg, Fiber 2 g, Sugar 1 g
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPICY SHRIMP AND RICE
Make and share this Spicy Shrimp and Rice recipe from Food.com.
Provided by Jayms110783
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in large non-stick skillet. Add all vegetables except garlic and cook until they just begin to become tender.
- Add shrimp, garlic, soy sauce, and a generous amount of Tabasco.
- Cook until shrimp are done. Be sure not to over-cook.
- Season to taste with salt and pepper and serve over rice. Add additional soy and hot sauce if desired.
SPICY SHRIMP
Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.
Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
SPICY SHRIMP WITH RICE
This is a VERY easy recipe - and delicious! I modified the original recipe to be more low-salt-friendly. This recipe is diet friendly and inexpensive to make! I use the frozen, cooked shrimp rings and toss the coctail sauce it come with; or the bags of salad shrimp in the frozen food section.
Provided by Brandi Amos
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
- Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
- Prepare your rice as directions on box suggest.
- Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
- Serve shrimp and sauce over rice.
Nutrition Facts : Calories 202.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 193.4, Sodium 680.8, Carbohydrate 9.9, Fiber 1.5, Sugar 4.1, Protein 22.6
MEXICAN SHRIMP
Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
- Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
- Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
- Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.
Nutrition Facts : ServingSize 2.25 cups (without extra toppings), Calories 492 kcal, Carbohydrate 89 g, Protein 42 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 173 mg, Fiber 21 g, Sugar 24 g
SPICY SHRIMP AND RICE
Try Spicy Shrimp and Rice, featuring onions, green and red peppers, and garlic. This flavorful Spicy Shrimp and Rice is a delicious entrée for fans of heat!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth, rice, ketchup and hot pepper sauce. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min., stirring occasionally.
- Add shrimp and parsley; stir. Cook, uncovered, 4 to 5 min. or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 180 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SPICY WOK SHRIMP WITH COCONUT RICE
Steps:
- Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
- While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
- Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
- Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
More about "spicy shrimp with rice food"
15-MINUTE SPICY SHRIMP AND RICE | BOURBON AND HONEY
From bourbonandhoney.com
Reviews 1Total Time 15 minsServings 4Calories 260 per serving
- Meanwhile, In a medium bowl, toss together the shrimp, olive oil, garlic, chili powder, cayenne, salt and pepper; to coat evenly. Marinate for 10 minutes or up to 8 hours.
- Heat the skillet over medium heat until thoroughly heated. Add the marinated shrimp and cook, tossing occasionally for 4 to 5 minutes or until cooked through. Add a tablespoon or two of water or stock to create a sauce.
SPICY GRILLED SHRIMP WITH CARIBBEAN RICE - ITS YUMMI
From itsyummi.com
Reviews 2Total Time 30 minsServings 2Calories 259 per serving
SPICY SHRIMP FRIED RICE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AsianCategory Side Dish, Main CourseServings 3-4Total Time 15 mins
- Heat 1 tablespoon of canola oil in a wide non-stick pan or a wok. Season shrimp with generous pinch of salt. When oil is hot, add shrimp and cook for 3-4 minutes or until shrimp curls and turns bright orange. Remove in plate and set aside.
- In same wok/pan, add remaining 1 tablespoon oil. Add sliced onion, garlic, and ginger. Saute until onions are soft and translucent. (about 2 minutes)
- Add in sambal chili pasta, diced carrots, green peas, snaps peas or beans (as per liking). Cook veggies until crisp tender. (about 1-2 minutes)
- Add in cooked rice, soy sauce, 1/2 tsp salt, sesame oil with black pepper. Cook stirring and folding often until soy sauce is fully absorbed and rice pickup the soy color and flavor. (about 1-2 minutes)
SPICY CAJUN SHRIMP SKILLET (15 MINUTE DINNER!) - THE ...
From theendlessmeal.com
5/5 (5)Total Time 15 minsCategory DinnerCalories 214 per serving
- Place the shrimp in a bowl and toss with the Cajun seasoning, oil, salt, and chili flakes. Set aside to marinate while you prep the veggies.
- Heat a large skillet over medium-high heat. Add the shrimp and sear for 2 minutes. Add the peppers and shallots to the pan then cook for 2 more minutes.
- Push the shrimp to the side of the pan and add the tomato paste. Let the tomato paste caramelize for 2-3 minutes, or until it had darkened and is sweet smelling. Stir it into the shrimp.
SPICY PINEAPPLE SHRIMP FRIED RICE - ONE SKILLET DISH FOR …
From boulderlocavore.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 25 mins
- Heat a wok or large skillet on medium-high. Add the oil; when rippling can be observed on the oil’s surface it’s hot (less than 30 seconds).
SPICY SHRIMP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5
SPICY JERK SHRIMP WITH RICE AND BLACK BEANS - EATWELL101
From eatwell101.com
Servings 4Calories 552 per serving
10 BEST SPICY CAJUN SHRIMP WITH RICE RECIPES | YUMMLY
From yummly.com
10 BEST SPICY RICE WITH SHRIMP RECIPES | YUMMLY
From yummly.com
SPICY SHRIMP PILAF RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (40)Servings 4
- Melt ¼ cup ghee in a medium pot over medium heat. Add onions, season with salt, and cook, stirring occasionally, until deeply golden brown and starting to look lacy (this will take some time!), 15–20 minutes. Using a slotted spoon, transfer half of the onions to a plate and set aside for serving.
- Add chiles de árbol, tomato paste, 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric to onions still in pot. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add rice and cook, stirring, until each grain is well coated, about 30 seconds. Add 1½ tsp. salt, pour in 2¼ cups water, and give mixture a stir to prevent any grains from sticking to bottom of pot. Bring to a boil, then reduce heat to low and cover pot. Let rice cook until water is completely absorbed and rice is tender, 16–18 minutes. Remove pot from heat and let rice sit (still covered) 15 minutes.
- While the rice is resting, toss shrimp with garlic, ginger, remaining 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric in a medium bowl. Season with salt and toss again.
- Five minutes before rice is done resting, melt remaining 2 Tbsp. ghee in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook until lightly charred around the edges, about 1 minute per side. Remove from heat.
SPICY SHRIMP STIR FRY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (1)Category Main CourseCuisine American, JapaneseCalories 355 per serving
- Heat the oil in a pan over medium high heat. Season the shrimp with salt and pepper and cook them 2-3 minutes per side, until they are cooked through. Remove and set aside.
- Add more oil if needed and add the snap peas, broccoli and peppers. Cook them 8-9 minutes to soften, stirring often.
- Make the sauce by whisking together the gochujang, hot paprika, sesame oil, soy sauce, rice wine vinegar, honey, garlic powder, ginger and chicken stock in a bowl.
SPICY SHRIMP WITH PEAS AND CURRIED RICE RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (70)Total Time 35 minsServings 4Calories 498 per serving
- Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.
- Add the curry powder, 1¾ cups water, and ¼ teaspoon each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 18 to 22 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque through-out, 4 to 6 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.
- Add the remaining tablespoon of oil to the drippings in the skillet. Add the shallot and peas and cook, tossing occasionally, until the shallots are tender and the peas are heated through, 2 to 3 minutes. Mix in the mint, lime juice, and ¼ teaspoon each salt and black pepper.
SPICY SHRIMP BOWL WITH CRISPY RICE AND KALE - COOKING WITH ...
From cookingwithcocktailrings.com
Reviews 14Servings 4Cuisine AsianCategory Main Course
- In a small mixing bowl whisk together the mayonnaise, lime juice, sambal oleak, togarashi, and soy sauce until thoroughly combined. Add a tablespoon of water to thin the sauce and whisk until completely combined. Cover and refrigerate until ready to use.
- Add the kale to a large mixing bowl. In another small mixing bowl, whisk together the sesame oil, rice vinegar and soy sauce. Pour the dressing over the kale, and massage the dressing into the kale. Set aside.
- Heat a large nonstick skillet over medium heat. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
CAJUN SHRIMP AND RICE SKILLET - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (352)Total Time 30 minsCategory Main CourseCalories 453 per serving
- Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice.
- Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout.
- While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat.
- Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.
SWEET AND SPICY SHRIMP WITH RICE NOODLES RECIPE | MYRECIPES
From myrecipes.com
4/5 (26)Total Time 1 hrServings 4Calories 299 per serving
- Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
- Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
- Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
CAJUN SPICY SHRIMP WITH RICE - THIS OLE MOM
From thisolemom.com
- In a glass bowl place the peeled shrimp and sprinkle with cajun seasoning to your liking. Lightly stir the shrimp and set aside.
- Using a large skillet, add celery, green onion, bell pepper, garlic, and onions in the oil. Saute until tender.
- Stir in the broth, tomato sauce, can of Rotel, parsley, (leave a little parsley for garnishing) and hot sauce. Bring to a boil.Reduce heat and let simmer 12 minutes -15 minutes. Stir occasionally so it doesn’t stick.
- Stir in the shrimp and let cook until the shrimp turn pink and the tails curl about 4 -5 minutes. Serve over hot cooked rice.
SPICY SHRIMP SCAMPI WITH CAULIFLOWER RICE – LUCY'S KITCHEN ...
From lucyskitchenofrecipes.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 225 per serving
SPICY SHRIMP WITH RICE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Cuisine North America, CajunTotal Time 40 minsCategory DinnerCalories 273 per serving
SPICY SHRIMP AND CREAMY CORN RICE - HUNGRY HAPPENS
From hungryhappens.net
4.6/5 (8)Total Time 30 minsCategory Entrees, Main CourseCalories 927 per serving
SPICY CAJUN SHRIMP - GREAT OVER PASTA OR RICE - ONE ...
From feelslikehomeblog.com
5/5 (1)Category Gluten-Free, Main Course, Main DishCuisine AmericanTotal Time 1 hr 35 mins
SPICY SHRIMP WITH RICE BY FOODMYMUSE | QUICK & EASY RECIPE ...
From thefeedfeed.com
4/5 (33)Servings 2-4
SPICY SHRIMP WITH RICE RECIPES
From tfrecipes.com
10 NOODLES WITH SHRIMP RECIPES THAT ARE QUICK AND ...
From allrecipes.com
BEST GAME-CHANGING GRILLED SHRIMP RECIPES RECIPES, NEWS ...
From foodnetwork.ca
SHRIMP AND RICE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
SPICY SHRIMP RECIPES WITH RICE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY SHRIMP AND RICE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SPICY SAUTéED SHRIMP WITH COCONUT MILK RICE - ON FOOD AND ...
From onfoodandfilm.com
SPICY SHRIMP AND RICE RECIPES
From tfrecipes.com
KAZE JAPANESE STEAKHOUSE - FOOD MENU
SPICY SHRIMP WITH RICE RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY RICE SPICY SHRIMP - BY CARINA WOLFF - GOOD MOOD FOOD
From goodmoodfood.news
30 MINUTE SPICY SHRIMP MASALA - ALL INFORMATION ABOUT ...
From therecipes.info
SPICY SHRIMP WITH RICE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love