Shrimp Recipes


Thai Coconut Ginger Shrimp

24 large shrimp, shelled and deveined
1/4 cup minced young ginger
2 minced thai chiles
3 scallions, white parts minced
2 tbsp fish sauce
1/2 cup coconut cream
1 cup coconut milk
1/2 cup shrimp stock
4 lime leaves
40 thai basil leaves, julienned
1 yellow pepper, julienned

1. Reduce lime leaves, shrimp stock and coconut milk by 2/3
2. salt and pepper shrimp
3. heat peanut oil in wok
4. Add ginger and thai peppers, cook 60 seconds
5. Add scallons, cook 30 seconds
6. Add yellow pepper, stir fry 2 minutes
7. Add shrimp, cook until no longer grey
8. Add reduced coconut milk, coconut cream and fish sauce, cook 2 minutes
9. Add basil, stir 15 seconds until wilted
10. Serve with white rice 



Thai Naked Shrimp

This is my attempt at reverse engineering a terrific dish at a local Thai place. It combines sweet, spicy, smooth and crunchy with a variety of interesting flavors.

Serves 4 as an appetizer

Juice 1 orange
Juice ½ lemon
Juice 1 orange
1 tsp oriental fish sauce
¼ inch lemongrass cut in half and sliced as thin as possible
1/2 tsp chili oil
1/8 cup red onions sliced very thin
1 tbsp mango chutney, minced
2 scallions – white and light green parts cut in half lengthwise and sliced thin

Mix and add
½ pound shelled, deveined medium shrimp.

Let marinate 1 hour – the shrimp will “cook” (really, they will)

Add in bowl
5 thai basil leaves cut in 1/3 (regular ones are ok too)
1 medium carrot – juilienned
1 celery rib from middle of celery (should be almost white) sliced thin
20 celery leaves
30 cilantro leaves

Toss and mix with shrimp mixture – serve immediately


Thai Shrimp

1/3 cup sliced red onion
juice 1 small blood orange
juice 1 lime
1 tbsp olive oil

4 inches lemongrass, sliced as thin as possible
6 thai chiles, minced

2 scallions, sliced thin (white and good arts of green)
2 clove garlic, minced

24 large shrimp, shelled and deveined
salt and pepper

peanut oil

2 tsp fish sauce

20 leaves thai basil, julienned
12 leaves mint, julienned

fried shallots

1) sautee red onion in olive oil until starts to brown.
2) remove from heat and add to orange and lime juice.
3) add salt and pepper to shrimp
4) heat peanut oil in wok
5) heat lemongrass and peppers in oil 30 seconds - stir continuously
6) heat scallions and garlic, 30 seconds - stir continuously
6) cook shrimp 2 minutes, stirring continuously until just no longer grey on outside
7) add onion/lime/orange mixture and fish sauce, cook until boiling
8) add basil and mint, stir and cook 15 seconds until wilted
9) plate and sprinkle with fried shallots (or allow diners to do so on their plates
10) serve with rice

This is pretty hot - reduce the chiles to reduce heat.


Shrimp Veloute


1.5 lbs. shrimp shelled, deveined and pureed in Cuisinart

3 medium shallots, minced

3/4 cup white wine

1.5 cups shrimp stock

1.5 cups lobster stock

4 cups heavy cream

2 sprigs thyme

2 tbsp. butter

salt & pepper 


1) sweat shallot in butter in medium saucepan

2)add wine and reduce 2/3 20 min.

3) add stock and reduce 1/2 20 min.

4) add heavy cream reduce 1/2 30 min.

5) correct with salt & pepper

6) remove from heat 

7) remove thyme

8) add shrimp ad immediately puree with Moulinex

9) serve immediately

Other Shrimp Recipes that I Like

Shrimp cooked on rock salt

Cold Boiled Shrimp with Mayonnaise

Shrimp Sauteed in Butter with Butter Cognac Sauce