Shrimp Recipes – 3 Spicy Shrimp Recipes Sure to Impress!

Most shrimp recipes are quite easy to cook. Shrimp is fast, versatile and wonderfuly tasty. These dishes might not be the usual quick-stir-fry-done! sort of recipes, but they will sure impress everyone around you once you have taken your time and labor to cook the shrimp. And, as I always say: the best ingredient for your recipes is a nice pinch of love!

Don't let the name deceive you! This shrimp recipe is perfect for a buffet party; a mild curry dish which is set with savory custard and makes serving easy. Serve with boiled rice and chutney. Serves 8.

2 thick slices of white bread

450ml milk

2 tbsp olive oil

2 medium onions, finely chopped

3 tbsp medium curry powder

1kg shrimp

1 tbsp apricot jam, chutney or caster sugar

2 tbsp wine vinegar or lemon juice

3 eggs, beaten

50g raisins or sultanas

12 whole almonds

Salt and pepper

1 – Preheat the oven to 150 degrees C / Gas 2. Soak the bread in 150ml cup of the milk. Heat the oil in a frying pan and gently fry the onions until tender, then add the curry powder and cook for a further 2 minutes.

2 – Add the shrimp and sty-fry for a couple of minutes. Remove from the heat, season with salt and pepper, add the apricot jam, chutney or caster sugar and the wine vinegar or lemon juice.

3 – Mash the bread in the milk and add to the shrimp mixture with one of the beaten eggs and the raisins.

4 – Grease a 1.5lt shallow ovenproof dish with butter. Spoon in the shrimp mixture and level the top.

5 – Beat the remaining eggs and milk. Pour it over the shrimp mixture. 

6 – Scatter the almonds over and bake, uncovered, for 20/30 minutes or until set and brown.

Curry powder can be bought in three different strengths – mild, medium and hot. Use the type you prefer to suit your taste. Serves 4.

1kg shrimp, uncooked

2 tbsp vegetable oil

1 nion, thinly sliced

1 garlic clove, crushed

1 tbsp curry powder

1 tbsp plain flour

450ml fish stock

1 beefsteak tomato

1 tbsp mango chutney

1 tbsp lemon juice

Salt and pepper

Plain boiled rice to serve

1 – Heat the oil in a large flame-proof casserole and styr-fry the shrimp. Remove.

2 – Add the onion and crushed garlic to the casserole and cook until soft. Add the curry powder and cook gently for 1 or 2 minutes.

3 – Add the flour, and gradually blend in the fish stock and the seasoning.

4 – Bring to the boil, replace the shrimp, cover and simmer for 10 or 15 minutes.

5 – Skin the tomato by blanching in boiling water for 45 seconds, then run under cold water to loosen the skin. Peel and dice.

6 – Add to the shrimp, with the mango chutney and lemon juice. Heat through gently and adjust the seasoning to taste. Serve with plenty of boiled rice and Indian pickles.

Make sure you allow plenty of time for the shrimp to marinate so the flavors develop well, then use a wok or a large frying pan for stir-frying.

1 red chili, finely chopped

1 tsp chili powder

1 tsp ground ginger

Rind of 1 lime, finely grated

12 jumbo shrimp

60ml sunflower oil

1 tbsp fresh coriander, chopped

2 tbsp soy sauce

½ tbsp clear honey

Lime rind and fresh coriander sprigs, to garnish

1 – Mix the fresh chilil, chili powder, ground ginger and lime rind together. Rub the mixture into the jumbo shrimp (peeled and devined) and leave for at least 2 hours to allow the flavors to penetrate.

2 – Heat a wok or large frying pan and ad half of the oil. When the oil is hot, add 6 jumbo shrimp and stir-fry for a couple of minutes, or until the shrimp turns pink. Use kitchen paper to drain it. Stir-fry the remaining shrimp.

3 – Add the coriander to the hot wok and stir-fry for 30 seconds, then return the shrimp to the wok and stir-fry for 20 or 30 seconds so they soak up the flavors.

4 – Stir in the soy sauce and honey, and stir-fry for another 20 seconds. Serve the jumbo shrimp hot with the sauce drizzled over them, garnished with lime rind and coriander sprigs.

These are three delicious shrimp recipes for you to cook at home and impress your friends, family and yourself!