Fresh prawns and shrimp are a delight to cook and eat. While good quality shrimp are expensive, there is little waste and you generally only require a small number for a serving. The flavors are delicate and so you need recipes that enhance and showcase these natural tastes. This article includes a collection of the best ever prawn and shrimp recipes for you to try. They are suitable as a snack, appetizer, a side dish or even for a main meal served with fresh bread and salad or vegetables rejoice. Any fabulous prawn of shrimp recipes need to start with good quality fresh green prawns, so take care is choosing your prawns for these dishes. These recipes can be grilled, barbecued of shallow fried using a high smoke point oil with a neutral taste such as grape seed or rice bran oil, or perhaps canola or peanut oil. Enjoy!
For the Homemade Herb Chutney
Place the shrimp in a large bowl. Add the lemon juice, mint, cilantro, chilli, garam masala, ginger, garlic, black pepper, cayenne, salt and turmeric and toss the shrimp to coat evenly. Set aside to marinate for 15-25 minutes. Next, prepare the chutney by pulsing the chilli, cumin, salt, sugar, ginger, garlic, cilantro and mint using a blender or food processor or blender. Add the lime juice and extra cold water if needed to make a thick chutney. Place in a bowl for serving. To prepare the shrimp for frying, sprinkle them with chickpea and rice flour and mix with 1-2 tablespoons of water. Heat a wok on high and add the oil. Heat to a temperature of 375 degrees F (190 degrees C). Fry the shrimp in small batches until crisp and golden brown on all sides ( about 1-2 minutes). Drain on paper towels and serve warm with the homemade green chutney.
Place the prawns with all the ingredients in Ziplock freezer bag, or plastic container with a lid. Set aside for 60 minutes in the refrigerator. Preheat a large heavy frying pan, or a Dutch oven, using a moderate setting. Add the butter and heat until very hot. Fry the shrimp in batches until pink and lightly browned, but do not overcook.
Bring a small pot of salted water to the boil and then reduce heat to a gentle simmer. Add shrimp and cook quickly until just starting to become opaque (generally about 2 minutes). Drain the prawns, allow to cool a little and then toss them with the oil, vinegar and chopped basil. Toss in the peanuts and serve immediately with salad and fresh herbs.
For the Marinade
For the Shrimp
Mix together the brown sugar, soy sauce and seasoned rice vinegar, minced garlic, grated ginger, olive oil, sesame oil and brown sugar in a small bowl, until all the sugar has dissolved. Add the shrimp to the bowl, cover and marinade for 30-60 minutes. Toast the sesame seeds in a dry pan until lightly brown. Heat the cooking oil in a heavy pan until very hot, but not quite smoking. Then add the prawns in small batches and stir fry for 1-2 minutes. Add the sliced green onions to the last batch and fry with the shrimp. Serve the shrimp with toasted sesame seeds, green onions and fresh herbs. Serve immediately with rice of noodles.
Heat the butter in a heavy frying pan over moderate heat. Add the dashi and stir to dissolve. Remove from heat. Set aside. Next, heat a barbecue grill or chargrill pan or over moderate-high heat. Grill the prawns in batches and grill baste liberally with the dashi butter while cooking for about 1-2 minutes per side, or until just cooked through. Serve immediately in a bowl. Scatter the prawns with nori and serve with soy sauce.
For the Caramelised Onion
For the Tahini Sauce
Make the caramelized onion by heating oil in a heavy frying pan over moderate heat. Add the onion and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of brown sugar. Cook, stirring frequently, for 10 minutes or until the onions are soft browned and caramelized. Set aside. Make the tahini sauce placing all the ingredients in a blender or food processor with 125 ml water (4 fl oz) and 1/2 teaspoon of salt and pulsing to combine well. Set the sauce aside. Prepare the prawns for cooking by placing them in a large bowl. Sprinkle chilli powder, cumin and 3/4 teaspoon of salt and toss to coat the prawns evenly. Heat the oil in a large heavy frying pan over moderate-high heat. Cook prawns in batches, turning once until just cooked (about 3 minutes in total). Serve the prawns immediately in a serving dish with the tahini sauce, caramelized onions and toasted pine nuts.
Remove the heads, shells and veins from the shrimp, leaving the last segment and tail intact. Melt the butter in a frying pan. Add the drained capers and cook while stirring until the capers start to pop and the butter browns a little. Add the honey, stir and simmer for 1-2 minutes. Cool a little and then add the lemon juice. Set aside and keep warm. Preheat your barbecue or grill to moderate to high temperature. Cook the prawns quickly after basting the honey mix, using a brush. Turn once and baste again. Only cook the prawns until they become opaque (about 2 minutes). Serve warm drizzled with the remaining honey and capers mix.
For the Tamarind Sauce
Make the tamarind sauce by heating the oil to a high temperature in a deep heavy saucepan or Dutch oven. Deep fry the dried chillies in the oil until crisp. Remove with a slotted spoon and drain well on paper towel. Add the fresh chilli and garlic and stir fry cook for 1 minute. Add the shallot and fry for an extra minute. Then, add the tamarind, palm sugar, birds-eye chilli, fish sauce, season with salt and mix well until the sugar has dissolved. Crumble the deep-fried dried chillies and add to the mixture. Add the water a little at a time and then simmer over moderate heat for about 5 minutes. Set the sauce aside to cool. The sauce keeps well in the refrigerator
For preparing the prawns, start by heating the oil in a deep heavy-based pan over medium heat or in a deep fryer. Place the prawns on a large plate. Combine the rice ﬂour and tapioca ﬂour and sprinkle over the prawns on a plate, tossing to coat evenly, and shaking to remove excess flour. Deep-fry the prawns 2-3 at a time in the hot oil for about 5-6 minutes or until the prawns just start to change colour. Remove the cooked prawns with a slotted spoon and drain on paper towels in a colander. Next, blanch the Chinese broccoli for 1-2 minutes in boiling water, and then drain. Re-heat the tamarind sauce of over moderate heat. Serve the prawns on a bed of Chinese broccoli on a serving plate, drizzled with the hot tamarind sauce and topped with coriander leaves, chilli and toasted sesame seeds (optional).
Remove the heads from the prawns, remove the veins and peel them except for the tail. Toss the prawns and calamari in flour, shaking off the excess. Half fill a wok or deep fryer with oil and heat to 180 degrees C (355 degrees F) or until a small cube of bread browns in about 15 seconds. Fry the prawns in small batches until golden brown and crisp (about 2-3 minutes). When cooked remove with a slotted spoon and drain in a colander lined with paper towels. Arrange the golden prawns on a platter and season liberally with salt and pepper. Serve hot with lemon wedges, toasted sesame seeds and fresh herbs.
Heat the oil in a wok or Dutch oven until hot, but not quite smoking. Add the snake beans and stir fry for 1-2 minutes. Then, add the ginger, lemongrass and ginger and fry for an extra minute or so. Add the prawns in small batches and stir-fry until they just change colour, then sprinkle the pepper and cardamom over the pawns and mix through. Next, add the coconut cream, fish sauce, lime juice and sugar and stir through. Adjust the seasoning with more salt or fish sauce and serve immediately.
Soak the pad Thai noodles in warm water for about 15-20 minutes. Drain thoroughly in a colander and cut the noodle into medium size lengths to avoid tangles. Stir fry the shrimp heads and shells in 1 tablespoon of oil in a wok or heavy pan, until the shells are bright orange in color. Carefully add 2/3 cup water and bring the mixture to the boil. Press the shrimp heads with a metal spatula or masher to crush them and release their flavor into the mixture. Simmer for about 5 minutes and then remove the pan from the heat. Strain the shrimp stock into a bowl, discarding the shells and heads. Add tamarind paste, fish sauce, sugar and white pepper to the shrimp stock and mix thoroughly. Then, set the stock aside. Stir fry the shrimp in small batches in a tablespoon of oil over very high heat. Sear the shrimp for about 60-90 seconds, or until they have just become opaque and golden on the outside. Remove the shrimp and set aside. Next, stir fry the tofu slices in the wok until lightly brown on both sides. Then, add the noodles and stir fry for about 30 seconds. Then, pour in tamarind and shrimp shell sauce mixture and heat for about 30 seconds or so. Then, fry the eggs after clearing a section at the base of the wok or pan. Then add the bean sprouts and combine everything together for 1-2 minutes. Add the cooked shrimp, stir to combine all the elements in the dish and serve the Shrimp Pad Thai with cilantro and crushed peanuts sprinkled on top.
Brown the chorizo over moderate-high heat in a medium-size deep saucepan or Dutch oven. Remove the chorizo and drain on paper towel in a colander. Using the same pot, add the oil and when hot add the flour, whisking to mix well. Cook for 8-10 minutes, until the roux is lightly brown in color. Add the onion, celery, garlic and green pepper. Cook, while stirring frequently for another 8-10 minutes. Next, add the tomatoes, smoked paprika, 1 tablespoon creole seasoning and cook for an extra minute or so. Slowly add the beer and mix well to an even consistency. Transfer the chorizo to the pot and simmer for 10-15 minutes. Next, melt the butter in a heavy skillet over moderate to high heat. Add the shrimp in small batches searing on both sides until the shrimp changes color. When all the shrimp are cooked, add them to the creole mixture in the pot and add the Worcestershire sauce and hot sauce. Taste the mixture and add more hot sauce if required. Simmer for an additional another 5 minutes and serve hot with rice, bread and salad.
For the sauce
Make the sauce by combining the jalapeño, sweet Thai chili sauce, basil, lime juice, mango, peach, cayenne and salt in a small bowl and mix well. Set aside in the refrigerator. Next combine the crushed red pepper, lime zest, flour, Panko, shredded coconut, salt and pepper in a medium bowl. Using another small bowl, whisk the eggs, add the butter milk and whisk to combine. Dip the shrimp into this mixture to coat evenly. Add 2 tablespoons of grape seed or rice bran oil to a large heavy deep skillet or Dutch oven and heat to moderate-high temperature. Fry the shrimp in small batches turning after 1-2 minutes, until the prawns are light brown color on both sides. Serve the shrimp warm with the spicy sauces and fresh herbs.
For the marinade
For the shrimp
Prepare the marinade by combining all the ingredients in a medium bowl. Add the shrimp to the bowl with the marinade, cover and set aside for 30-60 minutes. Heat the oil in a heavy deep sauté pan, a wok or Dutch oven over high heat until very hot, but not smoking. Drain the prawns, saving the marinade. Stir-fry the prawns in batches for 1-2 minutes. Add the sliced green onions to the last batch and cook. When all the shrimp have been fried, add the marinade to the hot pan and simmer until it reduces to a syrup. Place all the prawns in a serving bowl, pour over the reduced marinade and sprinkle with toasted sesame seeds. Serve with rice, noodles and stir fried greens such as spinach, broccoli, bok choy or asparagus.