Light Shrimp Recipes such as grilled and fried shrimp

There are numerous various cooking techniques when comes to light shrimp recipes. Below you would discover Western and Asian flavor of fried shrimp recipe too grilled shrimp recipe.

Shrimp and Vermicelli Claypot
Serves 4

3 ½ meat, two ½ starch, one ½ fat, 1 vegetable, one sugar
Protein 43g
Fat 31g
Carbohydrate 77g
Total Calories 760

16 big prawns (or crab claws)
50g mung bean vermicelli (softened and drained)
one tbsp sesame oil
8 cloves garlic (crushed, retaining skin)
5 slices ginger

Sauce blend:
two tsp whole black pepper (Crushed)
one tbsp oyster sauce
1 Tbsp fish sauce
2 tbsp cooking wine
2 tsp cornstarch
2/3 cup water

one bunch coriander leaves (cut into 5 cm lengths, reserving roots)
5 stalks spring onions (reduce into five cm lengths)
2 red chilies (shredded)

Thoroughly clean shrimps and remove shells, leaving talks and heads. Combine sauce mixture and arranged aside.
Heat sesame oil inside a claypot on medium heat until smoke forms. Put coriander roots, crushed garlic and sliced ginger within the hot oil and brown somewhat. Put in the vermicelli and arrange prawns or crab on top with the vermicelli. Pour sauce over, and cook covered over lower heat for around 10 minutes, or baked in an oven set at 425 Fahrenheit for around 20-30 minutes. Get rid of from heat and garnish with coriander, springtime onions and shredded red chilies.

Stir-fried shrimp and beancurb
Serves 4-6

three ½ meat, 2 fat, one vegetable, ½ starch, ¼ sugar
Protein 38g
Fat 35g
Carbohydrate 28g
Total Calories 580

200g shrimps (shelled)
one tsp cooking wine
½ tsp salt
one tsp cornstarch

1 Tbsp oil
6 pieces spring onion (3cm lengthy)
6 slices ginger
one cup stock or water

1 square (300g) soft beancurd (cut into chunks)
1 tomato (diced)
1/3 cup green peas
1/3 cup button or straw mushrooms

Thickening blend:
two tsp cornstarch
three Tbsp water
one Tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
Dash of pepper

Mix cleaned shrimps with salt, wine and cornstarch and set apart.
Temperature oil inside a wok and stir fry ginger and onion till fragrant.
Pour in stock and bring to a boil.
Include vegetables and beancurd into the stock and simmer for 2-3 minutes, then include shrimps, cover and simmer for three minutes
Finally, stir in cornstarch mixture and boil until thickened.

Grilled shrimp with yogurt
Serves four

three meat, 1 ½ at, one vegetable, ½ milk
Protein 34g
Fat 30g
Carbohydrate 18g
Total Calories from fat 480

12 large shrimps / 15 big shrimps
one tsp salt
Juice of ½ a lemon

Marinade:
¼ cup plain yogurt
one small onion
1 piece thumb size ginger
four cloves garlic (peeled)
2 candlenuts or 4 cashew nuts
one Tbsp fish curry powder
2 tsp chili powder
one tsp tomato puree
½ tsp turmeric
½ tsp cinnamon powder
2 tsp oil
Salt and pepper to flavor

Garnishing:
2 Tbsp chopped coriander
one Tbsp chopped onions
one tomato (sliced)
½ cucumber (sliced)

Thoroughly clean shrimps and remove shells. Marinate them in salt and lemon juice for a minimum of half an hour. Rinse and drain completely.
In a food processor, blend all the spice elements including yogurt, oil, salt and pepper until a smooth paste forms. Rub the thick paste on all the shrimps and marinate for a single hour. Grill the shrimps 8cm from temperature source until golden brown on each sides, basting the shrimps with the sauce from time to time.
Garnish with coriander, onions, cucumber and tomato slices prior to serving.