1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (204g) Recipe makes 4 servings The following items or measurements are not included below: 2 inches ginger
Calories 196
Calories from Fat 43		(22%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 220mg		73%
Sodium 1185mg		49%
Potassium 515mg		14%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 1.1g	4%
	Sugars 7.0g
Protein 26.1g		52%
detailed view... how is this calculated?

people who like this recipe also like:

Spicy Chickpeas

By: Mirj

Indian Spiced Omelet

By: Girl from India

Chili Shrimp

Recipe #139301 | 20 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: chia
Sep 28, 2005

this quick easy meal can be ready in under 30 minutes, courtesy of mark bittman

SERVES 4 (change servings and units)

Ingredients

2 inches piece ginger, peeled
3 garlic cloves, peeled and lightly crushed
2 shallots, peeled and roughly chopped
4 small fresh chili peppers, seeded and stemmed (or dried red chili flakes to taste)
3 tablespoons corn oil or grapeseed oil or other neutral oil
2 tablespoons tomato paste, chopped or 1 medium tomato, chopped
2 tablespoons fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
1 lb peeled shrimp

Directions

1
Mince ginger, garlic, shallots and chilies in food processor.
2
Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
3
Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
4
Serve over rice or noodles.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Shrimp
Cuisine > Asian > Southeastern > Vietnamese
Preparation > Time to Make > < 30 mins
Preparation > Simple

Featured Reviews for This Recipe

From: tomoko matsunaga

On Oct 12, 2005

Oh dear!!! It was really nice dish!!! I didn't have lime juice on hand so I used lemon juice instead, but still worked really well!!! and it was super easy and simple to make yet, so delisious!! Thanks for posting such a beautiful Recipe Chia!!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Jewelies

On Oct 10, 2005

Chia, this is so quick and easy to make. I love meals that don't take much to put together. I used my microplane to grate the shallots, garlic and ginger and used about 1 1/2 teaspoons of chilli paste from a jar. Served as suggested over rice. Thanks for a really tasty, easy recipe

1 person found this review helpful

Was this review helpful to you? YES | NO

From: doleful

On Sep 15, 2007

This should have more reviews because it's really tasty. I used 1/2 teaspoon red pepper flakes and 1.5 lbs shrimp. It came out pretty spicy but I'm not complainin'. The sauce is delicious and full of flavor but before I added the shrimp I coated lightly with salt, pepper, and ground coriander for seasoning. I also added a touch more water to the sauce to stretch it out a bit and served over basmati rice. It was very good - thank you.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #184530

On Nov 23, 2005

Tasty & easy, with a light, fresh flavour! I used one tablespoon of light vegetable oil, an extra chilli and added a splash of soy sauce to the Thai rice I served it with. The more we ate, the more we enjoyed it. I think the addition of vegetables, or even just serving a vegetable dish on the side would enhance the flavour.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews