Best 2 Thai Shrimp And Asparagus Recipes

Indulge in the vibrant flavors and aromatic essence of Thailand with an irresistible recipe for Thai Shrimp and Asparagus. This delectable dish combines the succulent sweetness of succulent shrimp with the crisp-tender texture of asparagus, all enveloped in a symphony of authentic Thai flavors. Embark on a culinary journey to the heart of Thailand as we guide you through the steps of creating this tantalizing dish, transporting you to the vibrant streets of Bangkok with every bite.

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

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

Ingredients

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

Ingredients

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.

Tips:

For the best results, use fresh shrimp and asparagus.
If you don't have oyster sauce, you can substitute fish sauce or soy sauce.
If you like your dish spicy, add a pinch of red pepper flakes or Sriracha sauce.
Serve the dish over rice or noodles, or with a side of steamed vegetables.
For a more colorful dish, add some chopped red bell pepper or carrots.
If you're short on time, you can cook the shrimp and asparagus separately and then combine them in the sauce.

Conclusion:

This Thai shrimp and asparagus stir-fry is a quick and easy weeknight meal that's packed with flavor. The combination of shrimp, asparagus, and bell peppers is a classic for a reason – it's delicious and healthy. The oyster sauce and ginger give the dish a savory and slightly sweet flavor, while the red pepper flakes add a touch of heat. Serve this dish over rice or noodles, or with a side of steamed vegetables, and you'll have a meal that the whole family will enjoy.

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