Top 10 Most Delicious and Attractive Shrimp Dishes

The grilled shrimp with salt and chili, when prepared, has a very appealing appearance, with a touch of spice from the chili and a hint of salty flavor from the sea salt. The shrimp is crispy and sweet, creating an enjoyable experience for the diner. It's a dish that will surely make everyone compliment its taste.

Ingredients:

• 500g fresh shrimp
• 1 horn chili
• 2 bird's eye chilies
• 1 lime
• 1 clove of garlic

Instructions:
Prepare the ingredients:

• Clean the shrimp, remove the hard shell at the head and clean the black vein. Use your hands or tongs to remove the dark vein along the back of the shrimp.
• Finely chop the garlic, horn chili, and bird's eye chilies, and blend them together. Adjust the chili amount based on your preferred spice level. If you don’t have a blender, you can finely mince them.
• Soak bamboo skewers in cold water so that they don’t burn when grilling the shrimp.

Prepare the marinade mixture:

• Mix the minced garlic and chilies in a bowl, then add 1 teaspoon of sea salt, ½ teaspoon of sugar, ½ teaspoon of pepper, and 2 teaspoons of cooking oil. Add 1 teaspoon of lime juice and mix well to combine all the ingredients.
• Place the shrimp in a bowl and pour the marinade over them. You can wear gloves and rub the marinade into the shrimp to ensure the shrimp absorbs the flavor. Let the shrimp marinate for 30 minutes.
• After 30 minutes, take the soaked bamboo skewers and thread the shrimp onto them from tail to head, so that the shrimp will remain straight when grilled. Repeat this until all shrimp are skewered. (If grilling in an oven, you can skip this step.)

Grilling the shrimp:

• You can grill the shrimp on a stove (electric stove or charcoal) or in an oven, but grilling on the stove will give the best results.
• To grill on the stove (either electric or charcoal): Once the grill is ready, place the skewered shrimp evenly on the grill. Continuously turn the shrimp so they cook evenly without drying out or burning. During grilling, you can brush the shrimp with a mixture of butter and cooking oil for a shinier and more flavorful finish. Grill until the shrimp turn a red color and are golden on all sides. Be careful not to overcook, as the shrimp will dry out and lose their sweetness.
• To grill in the oven: If using an oven, you can skip the skewering step. Arrange the shrimp on a tray lined with parchment paper, then bake in the oven at 180°C for about 10-15 minutes until the shrimp are cooked and turn a red color.

Stir-Fried Shrimp with Mushrooms is a flavorful and nutritious dish with vibrant colors from the bell peppers, complemented by the earthy brown and yellow hues of the mushrooms, making it both appetizing and visually appealing. The shrimp remains tender and juicy, paired with the chewy texture of the chicken leg mushrooms and the crispness of the vegetables. When served with a dipping sauce made of soy sauce, garlic, and chili, this dish is sure to impress!

Ingredients:

• 200g shrimp
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 carrot
• 1 onion
• 50g dill
• 30g green onions
• 100g chicken leg mushrooms
• 50g dried shiitake mushrooms
• Some garlic and shallots
• 5 green onion stalks
• 3 tablespoons cooking oil
• 2 teaspoons fish sauce
• Common seasonings (salt, seasoning powder, pepper, monosodium glutamate)

Instructions:

Prepare the shrimp:

• Remove the antennae and legs from the shrimp, then rinse them thoroughly.
• Boil the shrimp in a pot with 1 teaspoon of salt until the shrimp turns pink, then remove them and peel the shells off.
• Prepare the mushrooms:
• Soak the chicken leg mushrooms in saltwater for about 15 minutes, then rinse them with clean water. Trim off the mushroom stems and cut them into beautiful diagonal pieces.
• Soak the shiitake mushrooms in warm water for about 15 minutes, then cut off the stems.

Prepare and blanch the vegetables:

• Cut the onion in half, then slice into square pieces. Cut the carrot into a flower shape, then slice thinly.
• Cut the bell peppers in half, remove the seeds, and slice into smaller pieces.
• Rinse the dill and green onions, then cut them into short pieces. Mix the green onions and dill together in a bowl.
• Blanch the carrot, green bell pepper, and red bell pepper by boiling them for a brief period, then immediately transfer them into a bowl of cold water.

Stir-fry the dish:

• Heat a pan and add 3 tablespoons of cooking oil. Fry some garlic until golden and fragrant.
• Add the onion, followed by the carrot, green bell pepper, red bell pepper, and shrimp. Stir-fry for about 2 minutes.
• Season the dish with 1 teaspoon of seasoning powder, 1 teaspoon of seasoning granules, 1 teaspoon of monosodium glutamate, and 2 teaspoons of fish sauce. Stir to combine.
• Add the chicken leg mushrooms to the pan and stir-fry for another 2 minutes. Once the vegetables are tender, add the shiitake mushrooms and stir-fry everything together.
• Finally, add the dill and green onions, stir for another 1-2 minutes, then turn off the heat to finish the dish.

Bitter melon, with its cooling properties and slightly bitter taste, helps detoxify the body. When combined with fresh, sweet shrimp packed with nutrients, this soup not only tastes great but also promotes good health.

Ingredients:

• 4 bitter melons
• 200g fresh shrimp
• 1 shallot
• 2 stalks green onion
• 1 teaspoon cooking oil
• Common seasonings (salt, seasoning powder, sugar, pepper)

Preparation:

• Slice the bitter melons in half, scoop out the seeds with a spoon, and cut them into thin slices.
• Soak the sliced bitter melon in water for 10 minutes to reduce its bitterness, then drain.
• Rinse the shrimp and boil them in hot water for about 5 minutes until cooked, then peel off the shells. Mash half of the shrimp, and leave the other half whole.
• Peel the shallot and slice it thinly. Clean the green onions and chop them into small pieces.

Cooking instructions:

• Heat 1 teaspoon of cooking oil in a pot. Once hot, sauté the shallots until fragrant, then add both whole and mashed shrimp. Stir-fry for about 1 minute until the shrimp begins to turn golden.
• Pour 1.5 liters of water into the pot and add 1 teaspoon of salt, 1 tablespoon of seasoning powder, and 1/2 teaspoon of sugar. Stir to dissolve the seasonings.
• Once the water is boiling, add the bitter melon slices and cook for an additional 5-8 minutes until the bitter melon is tender. Taste and adjust the seasoning if needed. Sprinkle chopped green onions and a pinch of ground pepper on top.

The soup will have a visually appealing balance of colors, with the green of the bitter melon and the orange-red of the shrimp. The broth is savory and subtly sweet, with a gentle bitterness from the bitter melon that is perfectly balanced.

Steamed shrimp with coconut water is an exquisite dish where vibrant red shrimp are paired with the enticing aroma of fresh coconut water. The sweetness of the shrimp complements the delicate flavor of coconut water, creating a mouthwatering experience. Enjoy this dish with a tangy salt-and-pepper dip or spicy chili salt and fresh herbs for a more delightful taste. It’s sure to be a crowd-pleaser that adds variety to your family meals!

Ingredients:

• 500g shrimp
• 1 young coconut
• 200g assorted fresh herbs

Preparation:

• Peel and finely chop the shallots, while washing and slicing the lettuce, tomatoes, and cucumbers into bite-sized pieces.

Preparing the coconut:

• Peel the green outer skin of the coconut, then shape the top so it’s rounded, making it easier to place the shrimp on after cooking.
• If you prefer, you can purchase pre-peeled coconut and simply trim the top.

Steaming the shrimp with coconut water:

• Pour the coconut water into a pot and bring it to a boil for 3-4 minutes. Add the finely chopped shallots and stir in a pinch of salt and seasoning powder to taste.
• Let the mixture boil for another 2 minutes, ensuring the seasonings dissolve, then add the shrimp. Continue boiling until the shrimp turns a bright red, then remove from heat.

Serving the dish:

• Place the cooked shrimp into a small bowl to drain for about 2 minutes, then arrange them around the coconut shell. Pour the broth from the pot into the coconut shell to finish.
• Serve the shrimp alongside a plate of lettuce, cucumber slices, and a decorative tomato rose. Place the coconut shell in the center to complete the presentation.
• Serve with a side of lime-pepper salt or your favorite dipping sauce.

This dish delivers the unique fragrance of shrimp combined with the mild sweetness of coconut water. The bright red shrimp and fresh herbs make it as visually appealing as it is delicious!

This stir-fried shrimp with cucumber dish will tantalize your taste buds with the savory aroma of shrimp blending perfectly with the fresh scent of cucumber. The shrimp absorbs all the seasoning, and the cucumber stays crisp and tender, making the dish both delicious and refreshing. Pair it with soy sauce and a bit of chili for an added kick!

Ingredients:

• 200g shrimp
• 1 cucumber
• 2 tablespoons vegetable oil
• Seasoning (salt, MSG) to taste

Preparation:

Preparing the shrimp and cucumber:

• Peel the shrimp, remove the veins, and rinse them thoroughly. Set aside to drain.
• Wash the cucumber and cut it into long pieces, about the size of your finger.
• Tip to remove shrimp's fishy smell: Soak the shrimp in salted water with a little white wine, then drain.
• Tip to devein shrimp quickly: Count from the tail up to the second groove between the shell and pierce with a skewer to pull out the vein.

Cooking stir-fried shrimp with cucumber:

• Heat 1 tablespoon of oil in a pan and stir-fry the shrimp over high heat for 2 minutes until they firm up and turn pink. Remove from the pan.
• In the same pan, add 1 tablespoon of oil and stir-fry the cucumber for 2 minutes, then add about 4 tablespoons of water.
• Continue cooking over medium heat for 2 minutes. Once the water has reduced, add the shrimp back into the pan. Season with 2 teaspoons of seasoning powder and ½ teaspoon of MSG.
• Stir-fry everything together for 3 minutes, ensuring the shrimp and cucumber are well coated with the seasoning. Adjust the taste if needed and remove from heat.
• Stir-frying the shrimp first helps them retain their natural sweetness. If you prefer a more savory flavor, marinate the shrimp with seasoning for about 10 minutes before stir-frying.
• For an extra flavor boost, you can add onions or pepper if desired.

The shrimp turns a vibrant orange, retaining its natural sweetness while offering a delightful bite. The cucumber, lightly stir-fried, stays crisp and fresh, with a thin layer of oil coating it. The dish is a perfect balance of flavors and textures.

Tempura is a traditional Japanese dish where seafood or vegetables are coated in flour and deep-fried, creating a crispy, golden exterior. It can be enjoyed on its own or as a complement to other dishes. For an extra treat, serve it with ketchup, chili sauce, or a tempura dipping sauce – your kids will absolutely love it!

Ingredients:

• 50g fish fillet
• 20g carrot
• 1 squid
• 5g eggplant
• 5g taro
• 5g sweet potato
• 40g shrimp
• 20g perilla leaves
• 20g edible chrysanthemum leaves (or Korean mustard greens)
• 150g tempura flour
• 1 egg
• 20g somen noodles
• 500ml vegetable oil
• 5g ginger

Preparation:

Preparing the seafood:

• Rinse the fish fillet with salt, then slice it into thin 1cm pieces.
• Remove the shrimp heads, peel the shells, and carefully devein by making a shallow cut along the back. Gently squeeze the body to reveal the vein, then remove it.
• For squid, rinse briefly to remove dirt, then pull off the tentacles and discard unwanted parts like the ink sac, brown digestive lining, and backbone. Rinse again with salt water. Slice the squid into bite-sized pieces and score the surface.

Preparing the vegetables:

• Cut the eggplant into small pieces, removing seeds, and score the flesh without cutting through.
• Peel and slice the carrot into thin rounds, then create decorative shapes if desired.
• Soak perilla leaves and mustard greens in salt water for 15 minutes, then rinse thoroughly.
• Briefly blanch somen noodles in boiling water for 2-3 minutes, then drain.
• Peel and slice the taro and sweet potato into 1cm thick rounds, then soak in salt water for 15 minutes. Drain and set aside.

Dipping in batter:

• Mix 100g tempura flour, 1 egg yolk, and 220ml water in a large bowl to create a smooth batter.
• Coat each ingredient in dry tempura flour, then dip into the batter, ensuring each piece is evenly covered.

Frying Tempura:

• Heat the oil in a pan. Once hot, fry the vegetables, shrimp, squid, and other ingredients in batches, ensuring they are fully submerged. Fry until golden brown and crispy, then remove and drain excess oil.

Once completed, the tempura will have a golden, crispy exterior, with the shrimp, squid, fish, and vegetables perfectly cooked inside without being dry. Serve with chili sauce or ketchup for an irresistible treat!

Here’s another classic Japanese dish brought to you by Mytour – Steamed Shrimp with Tofu. The dish is not only visually appealing with vibrant colors but also offers a delightful combination of flavors. The smooth, creamy tofu pairs perfectly with the firm, flavorful shrimp. The rich brown sauce adds a glossy finish, making it an irresistible choice. Enjoy it with a bowl of white rice and some fresh vegetables for a complete meal!

Ingredients:

• 200g egg tofu
• 100g carrot
• 200g fresh shrimp
• 20g minced shallots
• 1 tsp seasoning powder
• 2 tsp sugar
• 55ml soy sauce
• 1 tbsp chopped green onions
• 2 tsp black pepper
• 1 tbsp vegetable oil
• Chili powder (to taste)
• 1 tbsp oyster sauce
• 1 tbsp chili sauce
• 50ml cornstarch water
• 1 tsp toasted sesame seeds

Instructions:

Preparing the tofu:

• Cut the egg tofu into 5cm thick slices, then arrange them on top of carrot slices.
• Use a spoon to create a small hole in the center of each tofu slice.

Preparing the shrimp:

• Peel the shrimp, remove the black veins, and trim the tails. Rinse and drain. Then finely chop the shrimp using a knife.

Making the filling:

• In a mixing bowl, combine the chopped shrimp with the leftover tofu from the center cut, minced shallots, seasoning powder, sugar, soy sauce, chopped green onions, and pepper.
• Mix everything thoroughly to ensure the ingredients are well incorporated.

This simple yet delicious dish of sweet and salty shrimp is quick and easy to prepare, making it a perfect choice for family meals.

Ingredients:

• 400g fresh shrimp
• 2 shallots
• 2 stalks of green onion
• 1 green chili
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• Basic seasonings (sugar, pepper, monosodium glutamate)

Instructions:

Preparing the ingredients:

• To remove the shrimp's odor, wash them with salt and rinse under cold water 2–3 times. Use scissors to trim the antennae and tails, remove the black vein, and devein the shrimp along the back. Rinse them again and let them drain.
• Trim the green onions, removing the roots and dried leaves, wash and chop them finely. Peel the shallots, rinse, and slice them thinly.

Marinating the shrimp: Mix the shrimp with the seasonings: 2 tbsp fish sauce, 1 tsp sugar, 1 tsp monosodium glutamate, and sliced green chili. Let it marinate for 10-15 minutes to absorb the flavors.

Cooking the shrimp:

• Heat 2 tbsp of oil in a pan over medium heat. Add 1 tbsp of sugar and let it dissolve until it turns a golden brown. Then, add the sliced shallots and sauté for about 1 minute.
• Next, add the marinated shrimp and stir-fry for about 5 minutes over medium-low heat. Stir constantly until the shrimp are well coated with the seasoning, and the shrimp turn a beautiful orange-pink color.
• Adjust the seasoning to taste, then turn off the heat. Sprinkle some ground pepper and chopped green onions over the shrimp and stir to combine.

Final result: The sweet and salty shrimp should have a rich orange color with a hint of green from the green onions, making it visually appealing. The dish is flavorful with the savory depth of fish sauce balanced by the sweetness of sugar. The shrimp are tender and juicy, not dry, making it perfect when served with hot rice and spicy chili dipping sauce.

This simple yet flavorful dish of steamed shrimp with lemongrass is not only delicious but also easy to prepare. A perfect choice for a family meal, this dish will surely add a delightful twist to your dining table.

Ingredients:

• 500g fresh shrimp
• 3 stalks of lemongrass
• 2 chilies
• 1 small ginger root
• 20g kaffir lime leaves
• 1 tsp pepper
• 1/2 tsp salt
• 1/2 cube of seasoning powder

Instructions:

Prepare the ingredients:

• Wash the shrimp thoroughly, trim the antennae, and devein them. Place them in a basket to drain.
• Cut the chilies into small pieces (about 1.5 cm). Peel the outer layer of the lemongrass and slice it thinly. Peel the ginger and cut it into thin slices. Rinse the kaffir lime leaves and slice them horizontally.
• Season the shrimp with a pinch of seasoning powder, salt, and pepper. Gently shake the shrimp 2-3 times to ensure even seasoning, then set aside for 5-6 minutes to marinate.

Steam the shrimp with lemongrass:

• Place a steaming rack in a pot, then arrange the shrimp on top. Add the lemongrass, kaffir lime leaves, ginger, and chilies over the shrimp. Cover and steam for about 10 minutes until the shrimp are fully cooked, then turn off the heat.

Serving the dish:

• Transfer the shrimp to a plate, and optionally garnish with extra slices of chili or lemongrass. Serve with a dipping sauce of salt, pepper, and lime or a chili-lime dipping sauce for added flavor.

Final result:

• The dish should feature the vibrant red color of the shrimp, complemented by the aromatic fragrance of lemongrass and kaffir lime leaves. The steamed shrimp, combined with a rich dipping sauce, will make this dish irresistibly delicious.

Crispy fried shrimp is a popular dish often served at banquets or family meals. The shrimp is enveloped in a crispy, golden coating and pairs perfectly with a bit of chili sauce or ketchup, making it a favorite snack for both adults and children.

Ingredients:

• 20 large shrimp
• 1 egg
• 100g breadcrumbs
• 100g crispy batter mix
• 200ml cooking oil

Preparation:

Prepare the shrimp:

• Rinse the shrimp thoroughly with cold water and let it drain.
• Remove the heads of the shrimp, peel the body, leaving the tail shell intact, and remove the dark vein along the back.
• Make a shallow cut along the belly of the shrimp to ensure it fries evenly, being careful not to cut too deeply.

Prepare the batter:

• Pour the crispy batter mix into a bowl.
• Crush the breadcrumbs so that they are finer and will adhere better to the shrimp.
• Beat the egg until the yolk and white are well mixed.

Coat and fry the shrimp:

• Dip each shrimp in the crispy batter mix, followed by the egg, and then coat with the breadcrumbs.
• Heat 200ml of oil in a frying pan over high heat. Once hot, lower the heat to medium and fry the shrimp until the coating turns golden and the shrimp are cooked through.
• Once fried, remove the shrimp and place them on a wire rack to drain any excess oil.

Result:

The crispy fried shrimp should have a golden, crunchy outer layer with tender, sweet shrimp inside. Pair with chili sauce for the perfect flavor boost!