Light Shrimp Recipes including grilled and fried shrimp

You will findvariousdifferent cooking methods when comes to <b>light shrimp recipes</b>. Belowyou wouldfind Western and Asian flavor of <b>fried shrimp recipe</b> too <b>grilled shrimp recipe</b>.

 

<b>Shrimp and Vermicelli Claypot</b>

Serves four

 

3 ½ meat, 2 ½ starch, 1 ½ fat, 1 vegetable, 1 sugar

Protein 43g

Fat 31g

Carbohydrate 77g

Total Calories 760

 

16 big prawns (or crab claws)

50g mung bean vermicelli (softened and drained)

1 tbsp sesame oil

8 cloves garlic (crushed, retaining skin)

five slices ginger

 

Sauce mixture:

2 tsp whole black pepper (Crushed)

1 tbsp oyster sauce

1 Tbsp fish sauce

2 tbsp cooking wine

2 tsp cornstarch

2/3 cupwater

 

1 bunch coriander leaves (reduce into five cm lengths, reserving roots)

five 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 arrangedapart.

Temperature sesame oilin a claypot on medium temperaturetill smoke forms. Put coriander roots, crushed garlic and sliced ginger within thewarmoil and brown slightly. Setwithin the vermicelli and arrange prawns or crab on topof the vermicelli. Pour sauce on top, and simmer covered overlowertemperaturefor about 10 mins, or baked in an oven arranged at 425 Fahrenheit for about 20-30 mins. Get rid of from temperature and garnish with coriander, springtime onions and shredded red chilies.

 

<b>Stir-fried shrimp and beancurb</b>

Serves 4-6

 

3 ½ meat, 2 fat, 1 vegetable, ½ starch, ¼ sugar

Protein 38g

Fat 35g

Carbohydrate 28g

Total Calories 580

 

200g shrimps (shelled)

1 tsp cooking wine

½ tsp salt

1 tsp cornstarch

 

1 Tbsp oil

6 pieces spring onion (3cm long)

6 slices ginger

1cupstock or water

 

1 square (300g) soft beancurd (reduce into chunks)

1 tomato (diced)

1/3 cup green peas

1/3 cup button or straw mushrooms

 

Thickening mixture:

2 tsp cornstarch

3 Tbsp water

1 Tbsp oyster sauce

1 tsp sesame oil

1 tsp sugar

Dash of pepper

 

Mix cleaned shrimps with salt, wine and cornstarch and arrangedapart.

Temperatureoilin a wok and stir fry ginger and onion till fragrant.

Pour instock and cookto boil.

Includevegetables and beancurd to thestock and simmer for 2-3 mins, then add shrimps, cover and simmer for 3mins

Lastly, stir in cornstarch mixture and boil till thickened.

 

<b>Grilled shrimp with yogurt</b>

Serves four

 

3 meat, 1 ½ at, 1 vegetable, ½ milk

Protein 34g

Fat 30g

Carbohydrate 18g

Total Calories 480

 

12 big shrimps / 15 big shrimps

1 tsp salt

Juice of ½ a lemon

 

Marinade:

¼ cup plain yogurt

1small onion

1 piece thumb size ginger

four cloves garlic (peeled)

2 candlenuts or four cashew nuts

1 Tbsp fish curry powder

2 tsp chili powder

1 tsp tomato puree

½ tsp turmeric

½ tsp cinnamon powder

2 tsp oil

Salt and pepper to flavor

 

Garnishing:

2 Tbsp chopped coriander

1 Tbsp chopped onions

1 tomato (sliced)

½ cucumber (sliced)

 

Clean shrimps and remove shells. Marinate them in salt and lemon juice for a minimum of30 minutes. Rinse and drain thoroughly.

In afood processor, mixall the spice ingredientswith the yogurt, oil, salt and pepper till a sleek paste forms. Rub the thick paste on all the shrimps and marinate for a single hour. Grill the shrimps 8cm from temperaturesupplytill 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.

 



Source by Sara Marshall

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