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Light Shrimp Recipes Including Grilled and Fried Shrimp

There are various different cooking methods when comes to light shrimp recipes. Below you would find Western and Asian taste of fried shrimp recipe as well as grilled shrimp recipe.

Shrimp and Vermicelli Claypot 
Serves 4

3 ½ meat, 2 ½ starch, 1 ½ fat, 1 vegetable, 1 sugar 
Protein 43g 
Fat 31g 
Carbohydrate 77g 
Total Calories 760

16 large prawns (or crab claws) 
50g mung bean vermicelli (softened and drained) 
1 tbsp sesame oil 
8 cloves garlic (crushed, retaining skin) 
5 slices ginger

Sauce mixture: 
2 tsp whole black pepper (Crushed) 
1 tbsp oyster sauce 
1 Tbsp fish sauce 
2 tbsp cooking wine 
2 tsp cornstarch 
2/3 cup water

1 bunch coriander leaves (cut into 5 cm lengths, reserving roots) 
5 stalks spring onions (cut into 5 cm lengths) 
2 red chilies (shredded)

Clean shrimps and remove shells, leaving talks and heads. Combine sauce mixture and set aside. Heat sesame oil in a claypot on medium heat until smoke forms. Place coriander roots, crushed garlic and sliced ginger in the hot oil and brown slightly. Put in the vermicelli and arrange prawns or crab on top of the vermicelli. Pour sauce over, and cook covered over low heat for about 10 minutes, or baked in an oven set at 425 Fahrenheit for about 20-30 minutes. Remove from heat and garnish with coriander, spring onions and shredded red chilies.

Stir-fried shrimp and beancurd 
Serves 4-6

3 ½ meat, 2 fat, 1 vegetable, ½ starch, ¼ sugar 
Protein 38g 
Fat 35g 
Carbohydrate 28g 
Total Calories 580

200g shrimps (shelled) 
1 tsp cooking wine 
½ tsp salt 
1 tsp cornstarch

1 Tbsp oil 
6 pieces spring onion (3cm long) 
6 slices ginger 
1 cup stock or water

1 square (300g) soft beancurd (cut into chunks) 
1 tomato (diced) 
1/3 cup green peas 
1/3 cup button or straw mushrooms

Thickening mixture: 
2 tsp cornstarch 
3 Tbsp water 
1 Tbsp oyster sauce 
1 tsp sesame oil 
1 tsp sugar 
Dash of pepper

Mix cleaned shrimps with salt, wine and cornstarch and set aside. 
Heat oil in a wok and stir fry ginger and onion until fragrant. 
Pour in the stock and bring to a boil. 
Add vegetables and beancurd into the stock and simmer for 2-3 minutes, then add shrimps, cover and cook for 3 more minutes 
Finally, stir in cornstarch mixture and boil until thickened.

Grilled shrimp with yogurt 
Serves 4

3 meat, 1 ½ at, 1 vegetable, ½ milk 
Protein 34g 
Fat 30g 
Carbohydrate 18g 
Total Calories 480

12 large shrimps / 15 large shrimps 
1 tsp salt 
Juice of ½ a lemon

¼ cup plain yogurt 
1 small onion 
1 piece thumb size ginger 
4 cloves garlic (peeled) 
2 candlenuts or 4 cashew nuts 
1 Tbsp fish curry powder 
2 tsp chili powder 
1 tsp tomato puree 
½ tsp turmeric 
½ tsp cinnamon powder 
2 tsp oil 
Salt and pepper to taste

2 Tbsp chopped coriander 
1 Tbsp chopped onions 
1 tomato (sliced) 
½ cucumber (sliced)

Clean shrimps and remove shells. Marinate them in salt and lemon juice for at least half an hour. Rinse and drain thoroughly. In a food processor, blend all the spice ingredients with the yogurt, oil, salt and pepper until a smooth paste forms. Rub the thick paste on all the shrimps and marinate for one hour. Grill the shrimps 8cm from heat source until golden brown on both sides, basting the shrimps with the sauce from time to time. Garnish with coriander, onions, cucumber and tomato slices before serving.