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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Chicken breasts poach gently in a soy, vinegar, jam and peppercorn liquid until they shred easily, then the cooking liquid is reduced and thickened into a syrup that coats the meat. Sweet, tangy and peppery all at once.
Coarsely grated tofu, tossed in soy sauce, bakes until crisp while a peanut butter broth simmers with spring onions, coriander stalks and garlic. Noodles go into each bowl under the broth, topped with the crispy tofu, chili and lime.
Rice noodles stir-fried with prawns, firm tofu and dried shrimp in a fish sauce, palm sugar and tamarind sauce, with egg scrambled through at the end. Bean sprouts, garlic chives, ground peanuts and lime wedges finish the pad Thai.
Shrimp marinated with lemon and garlic sear quickly in a hot skillet, then asparagus and cherry tomatoes cook in the same pan before the shrimp return for a final minute. Lemon wedges go over the finished skillet dish.
AmericanDinner, entree, Main Course, main dish30 minServes 4120 kcalGluten-freeDairy-freeEgg-freeDiabetic
Fried rice with shrimp and quick-seared bok choy, the soy and oyster sauce scorched at the side of the pan for aroma, finished with chili, seaweed flakes and sugar for balance.
Dumplings filled with chopped shrimp and salted, squeezed napa cabbage seasoned with ginger, garlic, soy sauce and sesame oil, pleated into crescents and pan-fried or steamed.
Dumplings filled with roughly chopped shrimp, Chinese chives, garlic and ginger seasoned with soy sauce and shaoxing wine, with pan-fried, steamed and boiled options.
This Shrimp and Grits recipe has creamy stone-ground cheddar grits topped with smoky bacon, juicy shrimp, and a light garlic tomato sauce. This easy southern recipe is rich, comforting, and perfect for a cozy dinner or weekend brunch.
A Louisiana-style plate of cheesy cornmeal grits under prawns cooked in bacon fat with green pepper, celery, onion and Creole seasoning, enriched with a homemade prawn stock. Parsley, spring onions and lemon wedges garnish the shrimp and grits.
Cajun-seasoned jumbo shrimp are seared, then returned to a skillet sauce of onion, garlic, flour, chicken broth, milk and hot sauce. The shrimp and sauce are spooned over grits finished with butter and grated cheddar, with green onions on top.
A surf-and-turf bowl of spiced steak strips and shrimp cooked with bell peppers and onion, finished with a warm creamy cheese sauce and chopped parsley. The steak and shrimp are tossed back together in the pan before serving.
Shrimp patties chopped by hand with green onions and red bell pepper, pan-fried and served on toasted buns with lettuce and a mayo, ketchup and Cajun sauce.
Pulsed shrimp patties bound with breadcrumbs, Parmesan, egg and Old Bay, seared in butter and finished in the oven, served on buns with a Cajun-spiced burger sauce.
Raw shrimp cured in lime juice and tossed with cilantro, tomato, cucumber, red onion, and avocado, seasoned with hot sauce and served chilled with tortilla chips.
Butterflied prawns bake under lemon parsley breadcrumbs with knobs of roasted garlic butter melting into them. Sherry and thyme in the base keep the classic dish aromatic.
Shrimp seasoned with crushed red pepper cook fast, then a diablo sauce of onion, jalapeño, bell pepper, tequila, stock and tomatoes reduces around them. Parsley finishes the fiery skillet just before serving.
Mexican, Mexican AmericanDinner, entree, Main Course, main dish30 minServes 4280 kcalGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Jumbo shrimp, smoked sausage, baby red potatoes and corn are coated in butter and Old Bay seasoning, sealed into foil packets and grilled until the shrimp are juicy and the vegetables tender. Parsley scattered over the top finishes each packet.
AmericanDinner, Main Course45 minServes 4650 kcalGluten-freeEgg-freeDiabetic
Chopped prawns are mixed with fried onion, herbs, cumin and baharat, shaped into kebabs and pan-fried until just cooked, then served on homemade pittas. A tomato salsa with chili and garlic and a tangy amba yogurt accompany the kebabs, with charred onion, chilies and lemon from the same pan.
Lo mein noodles tossed with marinated shrimp, cabbage, carrot, onion, shiitake mushrooms, bean sprouts and scallions in an oyster and dark soy lo mein sauce.
Buttermilk-soaked shrimp dredged in a cornmeal and flour coating and fried crisp, piled into butter-toasted French rolls with shredded lettuce, tomato and a horseradish remoulade.
Rice cooked in a lidded pot with butter-fried shrimp, shiitake and carrot in kelp water, rested with whole shrimp and scallions on top and served with a soy-sesame seasoning sauce.
A double batch of pot rice: twenty shrimp cooked with oyster and shimeji mushrooms and carrot in kelp water under butter, finished with chives and a soy seasoning sauce.
Large shrimp seasoned with two paprikas, oregano and cumin, seared and returned to a butter, garlic, lemon and chicken broth sauce with parmesan and parsley.
Linguine tossed with sauteed shrimp in a white wine, lemon juice and butter sauce with garlic, red pepper flakes and parsley, finished with lemon zest and parmesan.
Black tiger prawns are dusted with potato starch, dipped in a cold, lumpy flour and egg batter, and fried at 340 to 350°F until crisp and golden. The tempura is served with warm tentsuyu dipping sauce and grated daikon.
Inspired by Omani shuwa, this slow-roasted lamb shoulder is coated in a fragrant mixture of garlic, ginger, tamarind and spices, then cooked until tender. Serve shredded with warm potato, green bean and broccoli salad, a creamy feta and herb yoghurt dip, tomatoes and tortilla wraps.
Main course1 hr 30 minServes 6593 kcalEgg-freeDiabeticHigh Fiber
Chicken thighs marinate in soy, sesame, five-spice and sugar, while okra rests in vinegar and salt to keep it from turning slimy. Dried and fresh chilies, Sichuan peppercorns and cashews cook with the chicken before a soy, rice wine and hoisin sauce coats the pan.
A Scottish-Chinese stir fry of crumbled haggis and golden aubergine chunks in a Sichuan peppercorn, dried chilli and doubanjiang sauce with soy and rice vinegar. It is served over jasmine rice with sesame seeds, coriander, crushed peanuts and chilli oil.
Main course1 hrServes 3–4229 kcalVegetarianVeganDairy-freeEgg-freeDiabetic
Chicken drumsticks brined in buttermilk, pickle juice and Sichuan peppercorns, dredged in flour and cornstarch, fried, and basted with hot oil poured over chili flakes, brown sugar and ground Sichuan pepper.