Thai Red Curry Shrimp – Spicy Prawns Recipe

This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order. Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.

I lucked out at the super market when I found these whole jumbo shrimp with heads. That’s not normally how I buy them. But they give that Awe and Wow effect when they’re served this way. And just so you know, you don’t have to have whole jumbo’s . Just use what you’ve got and what’s available.

Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!

CLICK HERE for Curry Chicken Salad
CLICK HERE for Firecracker Shrimp

Thai Red Curry Shrimp Ingredients:

1 lbs Jumbo Shrimp, Whole (8 to 10)

MARINADE
2 Garlic Cloves, chopped
2 tbsp Thai Red Curry Paste
1/4 cup Fish Sauce
1 Lime, juiced
1 tsp Kosher Salt

Splash of Sherry or White Wine when cooking the shrimp (about 2 tbsp)

Topping
3 tbsp Butter, melted
2 tbsp Thai Red Curry Paste
1 tsp Fresh Thai Basil, chopped
1/2 tsp Red Chili Flakes

For the Topping, combine the melted butter with the curry paste, add a pinch of Kosher salt, the Chili flakes and chopped Basil.

Firecracker Shrimp with Spicy Mayo

The Best Firecracker Shrimp

This Firecracker Shrimp Recipe is a very fast and simple way to just knock out a great appetizer that everyone can enjoy. There are many different ways you can make these and as you can see I’ve chosen the easiest way to demonstrate by practicality and availability so that everyone can enjoy these little poppers. The more authentic version requires Spring Roll Wrappers which aren’t often, if at all, stocked in regular grocery stores. That is why I’ve chosen the Wonton Wrapper because they’re made more readily available. To make these Firecracker Shrimp you only need a few ingredients, which I’ll list below.

Other Firecracker Shrimp Recipes

The more commonly known Firecracker Shrimp recipe is different than this appetizer and it is normally served as a side or main dish. Some restaurants even have it listed on their menu under a different name; Bang Bang Shrimp. But they are, both, one in the same and it doesn’t reference the look of the firecracker as much as it does the spiciness of the dish. It’s generally made with pre-fried, battered shrimp with Red Chili’s and a sweet and spicy sauce. And, lucky for you, I just so happen to have the number one fried shrimp recipe on YouTube, so all you have to do is combine that recipe with the sauce and you’ll be on your way. Click Here for that recipe!

Firecracker Shrimp Ingredients:

1 pkg Wonton Wrappers
2 lbs Medium or Large Shrimp
1/4 cup Water for Wrappers
Oil for Frying

Spicy Mayo Sauce

1/4 cup mayonnaise
1 tbsp Sriracha

Peal and de-vain Shrimp but leave the tails attached. Roll each Shrimp in one Wonton Wrapper, leaving the tail out, one half roll, then fold the bottom of the wrapper over the end of the shrimp like a burrito and roll the Wrapper and Shrimp together as one until you reach the furthest edge and stop. Dab the edge with water and seal by pressing firmly. Fry at 350 degrees for 4 minutes or until golden brown. Mix the two ingredients together for Spicy Mayo, adjust for taste and enjoy your Firecracker Shrimp.

Shrimp Ceviche – Ceviche de Camaron

Shrimp Ceviche is so Refreshing

All of the ingredients are designed to pack a wallop of nutrition and explode with flavor. It’s got Onions, Peppers, Tomatoes, Avocado, Cucumber and a list of other seasoning’s and ingredients you’re going to love. You can serve this with chips, eat it plain as a salad, serve as a Tostada or, my favorite, as a Cocktail in a glass with Clamato!

Shrimp Ceviche can, technically, be made with vegetables only but traditionally it’s made with either Tilapia or Shrimp. The secret is cook the meat in the citric acid of freshly squeezed Lemon and Limes. I find this method very effective with the fish but I find that it makes the shrimp a little pasty and less pleasant to eat. So I like to steam my shrimp before I marinade it in the juice. I get a ton flack from Hispanics that see me do it this way in the video but the results turn out virtually the same. The texture of the shrimp is better and the flavor of the Lemon and Lime marinade is forever present because the citrus is so potent. Therefore, trust me with the steaming in this recipe and enjoy your Shrimp Ceviche!

Shrimp Ceviche Ingredients:

1 pound raw shrimp, peeled and deveined
2 lemons
2 limes
1/4 cup Orange Juice
1 cucumber, chopped
1/2 Onion, chopped
1/2 Jalapeno Pepper, diced (optional)
1 cup Tomato, diced
1 Avocado, chopped into 1/2-inch pieces
1 tbsp Cilantro, chopped
2 tbsp Olive Oil
1/4 teaspoon kosher salt
1/4 teaspoon Black Pepper
Clamato Juice (optional)
Tabasco Sauce (optional)

Steam Shrimp for 1 minute then remove and place in a bowl. Then add the Lemon, Lime and Orange juice, stir and let it marinade for 20 minutes. Chop all the remaining ingredients and combine in a separate bowl. Add the Salt and Pepper, then stir. Strain the Shrimp but add 1/4 cup of the juice to the vegetable bowl and add the shrimp, then stir. Serve Shrimp Ceviche with Tostada Shells, Corn Chips or in a Glass With Clamato over the top.