Best Thai Shrimp Asparagus Recipes

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THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES



Thai Peanut Shrimp, Asparagus and Noodles image

I made up this recipe after experimenting with several different recipes from many different sources. I like to serve this with recipe #101790 (Oriental Cucumber Salad) and either potstickers or hot and sour soup. You can also make it with other meats like chicken or pork, or rice instead of noodles. This is one of my DH's favorite meals.

Provided by Kendra

Categories     Onions

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 24

2 quarts water, cold
1/4 cup salt
1/4 cup sugar
1 lb shrimp, shelled and deveined
1/2 cup peanut butter, smooth
1/2 cup hoisin sauce
1/2 cup water
3 -4 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon garlic salt (optional)
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon chili-garlic sauce
1/2 teaspoon hot sauce (I like Cholula)
2 tablespoons cornstarch, mixed with 2 T Water (optional)
1 tablespoon canola oil
1 onion, diced
1 red pepper, diced
2 teaspoons garlic, minced
2 cups asparagus, cut into 1 inch pieces
3 cups noodles, cooked and drained

Steps:

  • Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
  • While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
  • Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
  • Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.

THAI SHRIMP AND ASPARAGUS



Thai Shrimp and Asparagus image

This is an incredibly quick and easy recipe, perfect for busy weekday meals. I found this in the Chicago Sun-Times and it stated that it serves 2 but I have to double it for my husband and myself. I use Thai Kitchen Sweet Red Chile sauce.

Provided by Hey Jude

Categories     Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup Thai sweet chili sauce
1/4 cup chicken broth or 1/4 cup water
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus
1 teaspoon soy sauce
1/4 cup fresh cilantro leaves
1 teaspoon toasted sesame seeds

Steps:

  • Pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. Add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes.
  • Add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. Rinse the asparagus spears and snap off and discard their tough ends. Add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. Drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them.
  • Spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds.
  • I serve this with steamed jasmine rice.

THAI SHRIMP & ASPARAGUS



Thai Shrimp & Asparagus image

This is a green-curry based dish and is quite easy to make and equally tasty! I found the recipe in July 2008 edition of Good Housekeeping magazine. I made a full batch and it served me 3 very filling meals, 1 fresh and two leftovers that had kept in the fridge over several days. I really like this recipe because I'm a novice in the kitchen, but I love fresh, rich flavors. This recipe gives you both! Easy, yummy, fun! Note 1: I got frozen shrimp from the grocery store and thawed them overnight in the fridge and then shelled and rinsed them - it made no difference as far as I could tell. Note 2: If you're not particularly concerned about appearance, you need only 1 lime - just be careful that you grate it such that you can still slice it and use the wedges later - less wasteful that way. Note 3: I made my own rice that I had at home instead of buying the recommended pre-cooked kind; the amount and kind of rice you serve with the shrimp asparagus mixture is purely preference.

Provided by susaneitelman

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shelled and deveined shrimp
4 teaspoons green curry paste
1 tablespoon vegetable oil
1 lb asparagus, cut in 2-in pieces
2 limes
1 (13 1/2-14 ounce) can light coconut milk
2 tablespoons reduced sodium fish sauce
2 (8 7/8 ounce) packages precooked whole-grain brown rice

Steps:

  • In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
  • To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
  • Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
  • Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.

Nutrition Facts : Calories 642.7, Fat 8.6, SaturatedFat 1.6, Cholesterol 220.9, Sodium 279.1, Carbohydrate 105.4, Fiber 7.6, Sugar 3.1, Protein 36.6

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