Best 5 Spicy Thai Basil Grilled Shrimp With Sour Mango Salad Recipes

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Are you searching for a tantalizing and lip-smacking dish that bursts with bold flavors and exotic aromas? Look no further than spicy Thai basil grilled shrimp with sour mango salad. This delectable culinary creation takes you on a journey through the vibrant streets of Thailand, where spicy, sour, and sweet flavors intermingle in perfect harmony. The succulent shrimp, infused with the aromatic essence of Thai basil and fiery chilies, is grilled to perfection, delivering a delightful smokiness that complements the vibrant and tangy flavors of the mango salad. Get ready to embark on a culinary adventure that will leave your taste buds dancing with delight as we delve into the art of preparing this tantalizing dish.

Check out the recipes below so you can choose the best recipe for yourself!

PLA GOONG (SPICY THAI SHRIMP SALAD)



Pla Goong (Spicy Thai Shrimp Salad) image

This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.

Provided by Francis Lam

Categories     main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Salt (optional)
3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp (1 1/2 pounds if heads-on)
2/3 cup very thinly sliced lemongrass (see note)
1 large shallot, thinly sliced
1/2 cup roughly chopped cilantro
1/2 cup whole mint leaves
6 makrut lime leaves, finely shredded
Jasmine rice, for serving

Steps:

  • Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
  • In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
  • Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
  • Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 12

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Steps:

  • To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
  • Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Fruit     Shellfish     Backyard BBQ     Lime     Mango     Mint     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

  • Make mango salad:
  • Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  • Grill shrimp:
  • Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  • Prepare grill.
  • Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  • Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

MANGO AND SPICY SHRIMP SALAD



Mango and Spicy Shrimp Salad image

This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!

Provided by Nif_H

Categories     Mango

Time 24m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 1/4 cups canola oil
3 tablespoons fresh chives, snipped
1 tablespoon fresh parsley, finely chopped
1 tablespoon liquid honey
1 garlic clove, minced
1 pinch salt
3 mangoes
1 lime
1 medium jicama
1/4 long English cucumber
2 radishes
24 large raw shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
mixed salad green

Steps:

  • To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
  • Peel and slice mango. Squeeze juice from lime and toss with mango.
  • Peel and slice jicama and cucumber into strips. Thinly slice radishes.
  • Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
  • Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9

SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD



Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad image

I found this recipe in Wine Enthusiast Magazine. This recipe adapted from the Asian Grill by Corinne Trang, is a traditional Vietnamese "tableside salad" which, true to its name, is assembled at the table. It is based on rice vermicelli, an extemely thin rice noodle, and dressed with nuoc cham, the sweet, sour spicy fish sauce dressing that is Vietnam's condiment of choice. For a milder dish, remove the seeds from the chilies and crush the garlic. Tiger shrimp are prefered because they're "meaty, sweet, and firm". NOTE: Recipe for nuoc cham is posted separately

Provided by Sondra Beth

Categories     Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup fish sauce
1/4 cup fresh lime juice (lemon juice can be subsituted)
1 cup palm sugar (granulated sugar can be subsituted)
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, minced (Mint or Cilantro can be subsituted)
1 -2 red Thai red chili pepper, stemmed, seeded and minced
24 jumbo shrimp, preferably tiger shrimp, deviened (about 10 per pound)
1 (12 ounce) package dried rice vermicelli
1/4 cup vegetable oil
3 scallions, trimmed an thinly sliced into rounds (white and green parts)
3 carrots, peeled and cut into julienne strips
2 heads lettuce (boston or bibb)
2 unripe carambolas, sliced paper-thin crosswise (star fruit) (optional)
1 English cucumber, peeled, halved lengthwise, seeded, and sliced pape-thin crosswise
1 bunch fresh mint sprig
1 cup unsalted peanuts

Steps:

  • Prepare the shrimp:.
  • In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
  • Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
  • Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
  • In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
  • On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
  • Cook the shrimp:.
  • Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
  • To Serve:.
  • Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
  • Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.

Nutrition Facts : Calories 714.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 141.1, Sodium 1740.1, Carbohydrate 97.8, Fiber 5.3, Sugar 37.7, Protein 24.2

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If you can, try to use organic or locally-sourced ingredients.
  • Don't be afraid to adjust the recipe: These recipes are a starting point. Feel free to adjust them to your own taste. For example, if you like things spicy, you can add more chili peppers. Or, if you don't have fish sauce, you can substitute soy sauce.
  • Use a hot grill: A hot grill will help to sear the shrimp and give them a nice smoky flavor.
  • Don't overcook the shrimp: Shrimp cook quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
  • Serve immediately: This dish is best served immediately after it is cooked. The shrimp will be at their best when they are hot and juicy.

Conclusion:

This spicy Thai basil grilled shrimp with sour mango salad is a delicious and easy-to-make dish that is perfect for a summer cookout. The shrimp are juicy and flavorful, and the salad is refreshing and tangy. This dish is sure to be a hit with your friends and family.

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