Thai Shrimp
"A similar recipe was emailed to me and I made several changes to create this spicy dish."
photo by Baby Kato
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 tablespoon lime juice
- 1 teaspoon Thai fish sauce
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 4 garlic cloves, minced
- 2 medium jalapenos, minced
- 4 green onions, cut on diagonal in 1 inch lengths
- 1⁄4 teaspoon dried red pepper flakes
- 1 lb raw shrimp, peeled and deveined (31 to 40 count)
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup of fresh mint, chopped
- 1⁄2 cup jasmine rice, cooked as per package instructions
directions
- In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
- Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
- Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.
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Reviews
-
I made this for a small dinner party I was having and the only regret was ... I didnt make enough. My guests were looking for seconds. The only minor change I made was adding a little bit of coconut milk (2 Tbs) with the lime juice at the end. Highly recommended!!! -
WONDERFUL!!! Fixed this last night for Think Pink Cancer Awareness 2010 and what a wonderful meal. I followed the directions using fresh basil and mint and I will be making this for DH and I again and putting this in my Favorites 2010. Served over jasmine rice and with Thai Zucchini#19012. Thank you for a great dish. -
This is a wonderful recipe - I will make it again. The only alteration I made was that I doubled the recipe, but only used two jalepenos. It was still very hot. I thought it was perfect, but if I would have used four it would have been way too much.
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This was an excellent recipe but I did alter it somwhat. I wanted more sauce so I added more lime juice and added some chile sauce. It was terrific over rice. Well worth doing again. -
This is so good. I had to leave out the jalapenos(picky daughter) and the store didn't have any mint. Otherwise I followed the recipe exactly, and it was delicious - and quite easy. I did serve it with Thai Coconut Rice #63446 and some Thai Zucchini #19012(added bean sprouts) and it was an excellent meal. Thanks PaulaG!
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Tweaks
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I loved this very easy recipe. I dislike fish sauce so I used oyster sauce instead and as another reviewer suggested I used cilantro in place of the basil and mint. Thanks for the recipe. -
What a tasty recipe! I made one change, I used coriander instead of basil. I served this as part of a seafood meal and loved how quick and easy it was to prepare - great Thai flavours. Thanks Paula I will definitely make this again!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
