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shrimp recipes

  • Non Veg
    • 25 mins
    • Serves 4
    • Easy


    • Easy Shrimp and Broccoli Stir Fry :

    • Easy Thai Shrimp Soup :


    A lot of people love including chicken in their meals due to the variety of dishes you can make. However, we rarely recognize shrimps. Shrimp can also be transformed into a lot of creative recipes and it, certainly, can blend with a plethora of flavors. They are also very fast and easy to cook. Hence, it is perfect for one of those busy weeknights!

    If not for the main meal, you can relish it as a night snack or a lazy Sunday supper, or serve during parties as a delicious hors d’oeuvre!

    Health Benefits:

    Shrimp contains both omega-3 and omega-6 essential fatty acids important for your brain and immune system health.

    Easy Shrimp and Broccoli Stir Fry :

    Easy shrimp and broccoli stir-fry are one of the easiest stir-fried meal. It is very easy to make and takes only 20 minutes. You can have your shrimp meal set for consumption and it has 287.3 calories!

    Easy Thai Shrimp Soup

    This meal will perhaps persuade you to avoid takeouts altogether. It is a tasty and healthy meal, and incredibly easy to make!

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    How to make Shrimp and Broccoli Stir Fry

    • Take a small bowl.
    • Add soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and sriracha and whip the mixture.Set aside.
    • Heat olive oil in a large skillet over medium-high heat.
    • Add shrimp, and cook, stirring occasionally, until pink, for 2-3 minutes.
    • Add broccoli, and cook, stirring frequently, until tender, for 2-3 minutes.
    • Stir in soy sauce mixture until well combined and slightly thickened, for 1-2 minutes.
    • Serve immediately, garnished with sesame seeds and green onion, if desired.

    How to make Thai Shrimp Soup

    • Take a large saucepan of 1 1 /2 cups water, cook rice according to package instructions. Set aside.
    • Melt butter in a large stockpot or Dutch oven over medium-high heat.
    • Add shrimp, salt, and pepper, to taste.
    • Cook, stirring occasionally, until pink, for 2-3 minutes. Set aside.
    • Add garlic, onion and bell pepper to the stockpot.
    • Cook, stirring occasionally, until tender, for 3-4 minutes.
    • Stir in ginger until fragrant, for 1 minute.
    • Whisk in curry paste until well combined, for 1 minute.
    • Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly until incorporated, for 1-2 minutes.
    • Bring to a boil; reduce heat and simmer until slightly thickened, for 8-10 minutes.
    • Stir in rice, shrimp, lime juice and cilantro.
    • Serve while still hot. 


    You can keep your meals fresher for longer by using a Vaya Tyffyn lunchbox. It can preserve a wide variety of meals.You can go about your daily activities in the office, or pack your children's school meal for lunch hour and you will be sure that when you do need to call on your food, it will be in the same state you had preserved it in—steaminghot and fresh!


    Over 1 billion pounds of shrimp are consumed each year in the U.S., almost 90% of it from Asia and Central America.

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