Easy Shrimp Recipes

There are basically three types of shrimp that you get: cooked shrimp; shrimp that has been peeled and deveined; and raw, whole shrimp that has the peel still on. All these types of shrimp are available both frozen and raw. Avoid buying shrimp if they have black spots or if they smell of ammonia.

As for the color of the shrimp, it really depends on what you prefer, since they come in various shades, such as pink, white, brown, or green. Do not get put off by the green color, because it is just the color of the shell and not the meat. In any event, shrimp become pink when they are cooked.

When cooking shrimp, take care not to overcook it, because that makes them rubbery. Cook up to the point you see them turning opaque. Given below are some delicious and easy shrimp recipes, including my favorites, shrimp malai curry (an Indian recipe), shrimp scampi and coconut shrimp recipe.

Shrimp Scampi

1 lb shrimp, peeled and deveined
3 tbsp olive oil
6 tbsp butter
3 tbsp parsley, fresh and snipped
4 cloves of garlic, minced
6 tbsp white wine

Take a large sized skillet and heat the butter and oil in it over a medium heat. Add the shrimp and the garlic, and cook for about 2 to 3 minutes, stirring frequently. Then, stir in the wine and the parsley. To be served immediately.

Coconut Shrimp

12 large sized shrimp, peeled and butterflied
1/4 cup breadcrumbs
2 cups coconut, sweetened and long grained
1 cup flour
2 eggs, whipped

Combine the breadcrumbs and the coconut in a dish. Then, place the eggs and the flour in separate dishes. First, dip the shrimp in the flour, then into the eggs, and then lastly into the coconut-breadcrumb mix, making sure to coat each ingredient well. Then fry the shrimp in deep fat, which has been heated to 350 degrees. Fry until the shrimp starts turning golden brown in color, which will take about 4 minutes, and then remove and drain.

Stewed Shrimp

2 lb whole fresh shrimp, peeled and de-veined
2 lb potatoes, peeled and cubed into 1 1/2-inch pieces
1/2 cup vegetable oil
1/2 cup flour
1 3/4 cup onion, chopped
3/4 cup green onions, sliced thinly
1/3 cup celery, chopped
4 tsp garlic, finely minced
1/8 tsp cayenne pepper
3 bay leaves, whole and crushed
1 tsp thyme, dried
2 lb ripe tomatoes, chopped coarsely
3 cups water or shrimp stock
1 tsp fresh lemon juice
1 tsp black pepper, freshly ground
2 1/2 tsp salt

Heat the oil in a heavy pot and stir in the flour gradually, and cook it until it turns medium brown in color. Then, lowering the heat, add the garlic, celery, green onions, and onion, and keep cooking for about 10 minutes, stirring all the time. Next, add the thyme, bay leaves, cayenne, pepper, and salt, and mix them all well. Then add the lemon juice, water, and tomatoes, and simmer for about an hour, stirring every now and then. Then add the potatoes and cook for 10 more minutes. Then, finally, add the shrimp and covering the pot cook for 10 minutes more on a low heat, or until the shrimp turns pink.

Shrimp Malai Curry

1 lb large sized shrimp , peeled and deveined
1 onion, large, minced
1 tsp gingerroot, minced
1 tsp garlic, minced
3 tbsp vegetable oil
1 tsp cumin, ground
1 tsp coriander, ground
½ tsp red chilie powder
½ tsp turmeric powder
1 1-inch piece cinnamon stick
6 green cardamoms
6 cloves
1 bay leaf
1-1/2 cups coconut milk
2 green chilies, chopped
2 sprigs of fresh coriander, chopped
1/2 tsp salt

Heat the oil in a wok, and add the bay leaf, cloves, cardamoms, and cinnamon, and let them brown a little. The add the minced onion and fry until it starts turning light brown in color, and the oil begins leaving the sides. Add more oil if you need to. Then, add the garlic and ginger, and cook for about two minutes, stirring frequently. Next, add the coriander, cumin, red chilie powder, and turmeric, and cook for a couple of minutes more. Then add the coconut milk and the green chilies, and let it come to a boil. Finally, add the shrimp, and cover and cook on a low heat for about 10 minutes. Garnish with the chopped coriander and serve with steaming hot rice.