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Online extra: Oriental shrimp recipes

Grilled Shrimp with Thai Curry Barbecue Sauce Napa Cabbage Slaw 20 large shrimp, peeled and divined 2 Spanish onions 6 plum tomatoes 1 teaspoon Thai curry paste 1 stalk lemon grass 4 ounces rice wine vinegar 12 ounces orange juice 2 ounce soy sau...

Grilled Shrimp with Thai Curry Barbecue Sauce Napa Cabbage Slaw

20 large shrimp, peeled and divined

2 Spanish onions

6 plum tomatoes

1 teaspoon Thai curry paste


1 stalk lemon grass

4 ounces rice wine vinegar

12 ounces orange juice

2 ounce soy sauce

2 ounce sugar

1 head Napa cabbage

1 sweet Maul onion

½ teaspoon chili garlic paste


1 teaspoon salted shrimp

8 snow peas

1 carrot

For the sauce: In a large suspect, saute onions in olive oil for 15 minutes over medium high heat. Chop the tomatoes and add to onions. Cook for 5 minutes, then add the Thai curry paste and lemon grass and cook for 2 minutes. Add the liquids and the sugar. Let simmer until reduced by half. The onions should be very soft and the liquid should be slightly thickened.

For the slaw: Shred Napa cabbage, sprinkle with kosher salt and let stand for 5 minutes. Drain off liquid. Thinly slice the onions, mix with chili garlic paste and salted shrimp. Julianne the snow peas and carrot and add to the mixture.

Oriental Shrimp Stir-Fry

1 pound fresh asparagus spears

2 tablespoons Chablis or other dry white wine


1 tablespoon white wine vinegar

1 tablespoon low-sodium soy sauce

Vegetable cooking spray

2 teaspoons vegetable oil

Xc cup minced green onions

2 tablespoons peeled, minced gingerroot

1 teaspoon minced garlic

2 pounds medium-size fresh shrimp, peeled & deveined

3 cups Chinese cabbage, chopped

1 tablespoon cornstarch

1 tablespoon water

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1-inch pieces. Set aside. Combine wine, vinegar and soy sauce in a small bowl, stirring well; set aside. Coat a wok or large nonstick skillet with cooking spray; add oil. Place over medium-high heat (375 degrees) until hot. Add minced green onions, gingerroot, and minced garlic; stir-fry 1 minute. Add shrimp and asparagus, and stir-fry 5 minutes. Add wine mixture and cabbage; stir-fry mixture 5 minutes. Combine cornstarch and water in a small bowl, stirring until smooth. Add to shrimp mixture. Cook, stirring constantly, until mixture is thickened.

Yield: Serves 6.

Grilled Oriental Shrimp Kebabs

3 tablespoons reduced-sodium soy sauce or regular soy sauce

1 tablespoon regular or seasoned rice vinegar

1 tablespoon dark sesame oil

2 cloves garlic, minced

¼ teaspoon dried red pepper flakes

1 pound uncooked large shrimp, peeled and deveined

For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate 1 hour or overnight.

Yield: Serves 4.

Approximate nutritional information per serving: 596 milligrams sodium, 20 grams protein, 1 gram fiber, 1 gram carbohydrate, 173 milligrams cholesterol, 129 calories.

Oriental Shrimp Noodle Soup

2 teaspoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 pinch crushed red pepper

2 quarts chicken broth

1 cup peeled, diagonally sliced carrots

1 cup diagonally sliced celery

2 cups snow peas

12 ounces fresh shrimp, peeled and deveined

4 ounces rice vermicelli

2 tablespoons soy sauce

¼ teaspoon ground black pepper

In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots and celery and bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Yield: Serves 6.

Szechwan Oriental Shrimp

30 shrimp, cooked

1½ tablespoons cornstarch

1½ tablespoons water

½ cup salsa, mild, medium or hot

¼ cup honey

2 tablespoons soy sauce

2 tablespoons Dijon mustard

2 tablespoons chunky peanut butter

½ teaspoon ground ginger

1 can baby corn, drained

4½ ounces shiitake mushrooms

1 cup pea pods, snow pea pods

Dissolve cornstarch in water, set aside.

Combine salsa, honey, soy, mustard, peanut butter and ginger in a saucepan. Bring mixture to a slow boil, stirring to blend.

Add the dissolved cornstarch; stir and cook until mixture thickens.

Gently stir in the corn, mushrooms and snow pea pods. Add shrimp; heat

2 minutes.

Serve over rice,

Yield: Serves 6.

Thai Shrimp Salad

½ pound mediym peeled shrimp

1 cup lettuce, sliced into strips

½ cup onion, sliced into thin strips

½ cup diced tomatoes

5 tablespoons fish sauce

½ teaspoon monosodium glutamate

5 fresh mint leaves, sliced thin

Finely chopped Thai peppers

Boil water. Add shrimp to boiling water and cook for 2 minutes. Drain shrimp. Wait until shrimp cools and put in a large bowl and mix with other ingredients. Put Thai shrimp salad on a fancy, oval plate and serve with rice.

Shrimp Stir-Fried with Cashews

2 tablespoons vegetable oil

15 small dried red chilies

1 pound large shrimp (preferably Thai tiger shrimp), peeled and deveined

1 small onion, peeled and sliced lengthwise into thick wedges

1 tablespoon Thai fish sauce

1 teaspoon soy sauce

½ teaspoon sugar

½ cup dry-roasted, salted cashews

Heat a wok or medium skillet over medium heat. Add the oil and swirl to coat the surface. When the oil is hot but not smoking, and the chilies and stir-fry for 1 minute. They should darken but not blacken or burn. Remove the chilies with a slotted spoon and set aside.

Increase the heat to medium high, add the shrimp, and stir-fry until it changes color and is cooked through. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce, and sugar and continue stir-frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter and serve hot or warm.

Yield: Serves 4.

Shrimp with Oriental Ginger Apple Barbecue Sauce

2 teaspoons olive oil

¼ cup minced onion

1 clove garlic, minced

3 tablespoons grated fresh ginger root

1 tablespoon sesame seeds

1 cup applesauce

3 tablespoons low-sodium soy sauce

2 tablespoons dry sherry

¼ teaspoon ground black pepper

1½ pounds shrimp

Heat olive oil in medium saucepan.

Add onion, garlic and ginger.

Saute for 10 minutes or until lightly brown.

Add sesame seeds and cook for one minute to toast seeds lightly.

Reduce heat. Add applesauce; stir well.

Add seasonings; simmer uncovered for 20 minutes, stirring occasionally.

If mixture is too thick, add a few tablespoons of apple juice to thin.

Preheat grill.

Peel and devein shrimp. Thread shrimp on skewers, and brush with sauce.

Grill until pink and just cooked through, about 10 minutes, basting and turning every two minutes.

Approximate nutritional analysis per serving: 320 calories, 7 grams fat, 46 milligrams cholesterol, 6 grams fiber.

Japanese Noodle Shrimp and Cucumber Salad

2/3 cup rice wine vinegar

¼ cup soy sauce

1/4 cup vegetable oil

3 tablespoons sugar

1 teaspoon dry mustard

Pinch of cayenne pepper


1 pound fresh bean sprouts

14 ounces dried soba noodles

¼ cup oriental sesame oil

2 pounds cooked bay shrimp

3 large cucumbers, peeled, halved, and thinly sliced

6 green onions, sliced

Red cabbage leaves

For dressing: Whisk together vinegar, soy sauce, oil, sugar, and mustard in small bowl. Season the dressing with cayenne pepper. (This can be prepared 1 day ahead. Cover and leave at room temperature.)

For salad: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (This can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.)

Add bean sprouts, shrimp, cucumbers, and onions to noodles. Drizzle with dressing. Toss gently to combine. Line platter with cabbage leaves and mound salad in center.

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