The Delicious of Thai Shrimp Recipes

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Thai Shrimp Curry

Image by PHATTARANUN POPLUCK from Pixabay

As with many Thai dishes, this one combines strong, distinctive flavors in a symphony of contrasts.


  • 2 cans (14 oz, 392 g each) coconut milk
  • 2-3 Tbs (30-45 ml) red curry paste*
  • 2 Tbs (30 ml) fish sauce*
  • 2 Tbs (30 ml) brown sugar
  • 1-2 lbs (450-900 g) medium shrimp, peeled
  • 2-3 cups (500-750 ml) pineapple chunks
  • 4 oz (125 g) snow peas (mangetouts), trimmed
  • Add 1 red bell pepper (capsicum), cored, seeded, and cut into thin strips
  • 1 hot red or green chile pepper, seeded and chopped (optional)
  • 1 Tbs (30 ml) lime juice
  • Salt to taste
  • Whole fresh basil leaves, whole fresh mint leaves, and chopped dry-roasted peanuts for garnish
  • Cooked white rice
  • * Available in finer supermarkets and Asian specialty shops


  • Carefully remove the lids from the cans of coconut milk without shaking them.
  • Spoon about 1 cup of the thick (or even solid) “cream” from the tops of the cans and place in a large, heavy pot with the red curry paste.
  • Bring to a boil over high heat and cook, stirring frequently, until the cream separates into colored oil and coconut solids, about 8 to 10 minutes.
  • Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
  • Add the shrimp and pineapple and bring back to a simmer over moderate heat.
  • Cook until the shrimp is almost done (3 to 4 minutes)
  • add the snow peas, bell pepper, and optional hot pepper.
  • Cook until the vegetables are crisp-tender (about 2 minutes).
  • Remove from the heat and stir in the lime juice and adjust the seasoning with salt if necessary.
  • Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice.
  • Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

Thai Shrimp Salad

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Here is a tasty alternative to the standard American shrimp cocktail. The combination of mint, basil, and cilantro in this recipe gives it a truly unique flavor. Hence, please be sure to use nothing but fresh herbs.


  • Add 1 lb (450 g) large shrimp
  • 1 stick lemon grass* (optional)
  • 1 1/2 cups (375 ml) water
  • 1/2 lemon
  • 3 Tbs (45 ml) lime juice
  • 1 Tbs (15 ml) fish sauce*
  • Crushed red pepper flakes to taste
  • 1/2 red bell pepper (capsicum), seeded and cut into very thin strips
  • 1/2 red onion, very thinly sliced
  • 3 Tbs (45 ml) each roughly chopped fresh mint, basil, and cilantro (coriander leaves)
  • Salt and freshly ground pepper to taste
  • For garnish: lettuce leaves, cilantro (coriander leaves), orange slices, lime wedges
  • *Available in finer supermarkets and Asian specialty shops


  • Peel and devein the shrimp and set aside.
  • Smash the optional lemon grass with the flat of a large knife and cut into 1-inch (2 cm) pieces.
  • Combine the water and lemon grass in a saucepan and bring to a boil over high heat.
  • Squeeze the 1/2 lemon juice into the water and add the rind.
  • Boil for 2 minutes and add the shrimp.
  • Boil the shrimp for 2 minutes and drain immediately.
  • Discard the lemon grass and lemon rind.
  • Combine the shrimp, lime juice, fish sauce, red pepper flakes, red pepper strips, sliced onion, chopped herbs, salt, and pepper, and toss to combine the ingredients.
  • Serve hot, chilled, or at room temperature on a bed of lettuce leaves and garnish with cilantro, orange slices, and lime wedges.
  • Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

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