What to make with shrimp? Easy and delicious shrimp recipes.

Shrimp is one of the popular ingredients in the kitchen of many families. Shrimp meat is sweet, easy to prepare, rich in nutrients, and can be transformed into many attractive dishes. If you are also wondering “what to cook with shrimp?”, then let Ola Squid explore how to prepare dishes from frying, simmering, steaming, and braising to soups, salads, and noodles made from shrimp in this article to enrich your family menu!

1. Nutritional value of shrimp and health benefits

Shrimp is a nutrient-rich seafood, containing high-quality protein, low fat, and low calories, making it an ideal choice for those who want to maintain a healthy weight and firm muscles. In 100g of shrimp, it provides only about 99 calories but contains up to 24g of protein, helping the body supplement energy without worrying about excess fat accumulation.

In addition, shrimp is a source of important vitamins and minerals such as vitamin B12, selenium, zinc, iodine, and phosphorus. Vitamin B12 helps maintain nerve function and blood cell production, while selenium and zinc play an important role in strengthening the immune system and protecting the body from free radicals. Shrimp is also rich in heart-healthy omega-3 fatty acids, helping to reduce the risk of heart disease, improve brain function, and support inflammation reduction in the body.

Besides, adding shrimp to the diet also helps improve bone health thanks to phosphorus and calcium. At the same time, shrimp also supports the process of skin beautification, helping the skin to be smooth and strong thanks to natural antioxidants.

2. How to choose fresh shrimp and proper preparation

Criteria for choosing fresh shrimp

To ensure the shrimp dish is delicious and safe, choosing fresh shrimp is the first important step. When buying, you should pay attention to the following signs:

• Fresh shrimp usually have a transparent shell, are shiny, and have no unpleasant odor.
• The shrimp body is firm, the head is tightly attached to the body, and the eyes are clear and bright. Avoid choosing shrimp with dark shells, mushy texture, or strange smells, as these may be signs of shrimp being left too long or of poor quality.
• In addition, priority should be given to buying live or newly caught shrimp to ensure natural sweetness and high nutritional value.

Instructions for clean and fast shrimp preparation

After buying shrimp, you should wash them under cold water to remove remaining dirt and sand. Next, use scissors or a small knife to cut along the back of the shrimp to remove the black intestinal vein inside. For large shrimp, you can remove the head if you want to prepare light dishes, but for soup or salt-roasted dishes, keeping the head will help the broth be sweet and the dish more attractive.

Tips for easy shrimp peeling

To peel shrimp quickly, you can slightly warm the shrimp or soak them in diluted salt water for a few minutes before peeling, which helps the shell separate more easily. When peeling, you should gently separate the shell joints from the head to the tail, using your hands to press lightly on the back so the meat is removed intact.

3. Savory fried, roasted, and simmered shrimp dishes

Crispy fried shrimp

Ingredients

• 300g tiger shrimp
• 1 chicken egg
• 150 ml carbonated mineral water
• 1 pack of Dali Food Tempura flour
• Cooking oil, salt, MSG

How to do

• First, wash the shrimp with diluted salt water to remove the fishy smell. Peel the shell, remove the back vein, and lightly cut small lines at the shrimp legs, using your hands to gently squeeze the body to break the tendons. Then, marinate the shrimp with seasoning powder and MSG to increase the savory taste and maintain crispness.
• In a bowl, beat the egg, add cold soda water and Tempura flour. Stir lightly so the flour is still lumpy, helping the shrimp coating become crispy and airy when fried.
• Next, heat the oil so it covers the shrimp, then roll the shrimp through dry flour, then dip into the mixed flour mixture. Fry each batch until the shrimp is golden brown and crispy, then remove to oil-absorbing paper.
• Crispy fried shrimp is golden, keeping the natural sweetness and crunchy shell. You should enjoy it while it’s hot, served with lettuce, tomatoes, or dipping sauce to increase the flavor.

See more: Suggestions for 2 ways to make delicious crispy fried squid and breaded fried squid

Salt-roasted shrimp

Ingredients

• 500g shrimp
• Garlic, chili powder
• Seasoning: salt, sugar, cooking oil, seasoning powder, crispy frying flour

How to do

• First, cut off the legs and head of the shrimp, remove the waste part on the head and the black vein on the body. Wash the shrimp with a little salt, then let drain.
• Next, peel and mince the garlic. Grind the grain salt finely, mix with sugar and seasoning powder to create the shrimp roasting seasoning mixture.
• Coat the shrimp with a layer of crispy frying flour to increase crispiness. Then, heat the oil, fry the shrimp until golden brown, then remove to drain oil.
• Sauté the garlic in oil, add the fried shrimp and stir gently for a few minutes. Add the mixture of salt, sugar, seasoning powder, and chili powder, stir for another 2-3 minutes to let the shrimp absorb the flavor. Salt and chili roasted shrimp has a crispy shell, sweet, savory shrimp meat and a light spicy taste, very suitable for eating with hot rice.

Tamarind-glazed shrimp

Ingredients to prepare include:

• 500 g fresh shrimp
• 50 g peeled ripe tamarind
• 4 chilies, 4 cloves of garlic
• 1 tablespoon cooking oil, 2 tablespoons fish sauce
• Seasoning: sugar, MSG, seasoning powder

How to do:

• First, wash the shrimp, remove the legs, head shell, and tail, keeping the shell on the back. Use a toothpick to clean the black vein on the back and let drain.
• Then, soak the tamarind in 100 ml of boiling water, mash well and filter to get the juice, discard the seeds. Wash chilies and garlic, mince them, and you can adjust the amount of chili according to taste.
• Next, heat the cooking oil, sauté the garlic and chili until slightly golden. Add filtered water, sugar, MSG, seasoning powder, and fish sauce, stir well. Cook until the seasonings are completely dissolved and the sauce boils, then season again to taste.
• Add the shrimp to the sauce, lower the heat and flip evenly so the shrimp are cooked on both sides. Continue cooking until the sauce thickens and evenly coats the shrimp, season one last time and turn off the heat. The tamarind-glazed shrimp is soft, chewy, sweet, and drenched in a sour, spicy, salty, and sweet sauce; eating it hot with white rice will be extremely appetizing.

Shrimp simmered with pork belly

Ingredients needed:

• 400 g pork belly
• 200 g fresh shrimp
• 2 shallots, 3 cloves of garlic
• A little green onion
• Seasoning: fish sauce, seasoning powder, sugar, cooking oil

How to do

• Wash the newly bought pork belly, cut into square pieces. Clean the shrimp, remove or keep the head as desired, peel if wanted and remove the back vein. Peel and mince the shallots and garlic, and cut the green onions into bite-sized pieces.
• Next, put the pork and shrimp in a bowl, add fish sauce and seasoning powder, mix well and marinate for about 15-20 minutes to absorb the seasoning. Then, separate the shrimp and pork into two bowls for easier preparation.
• Heat the oil, add sugar to make caramel until it turns amber, then add the pork and stir-fry until firm, stirring well to absorb the color. Next, add shallots, garlic, and a little green onion root, sauté until fragrant to enhance the aroma of the pork.
• When the meat is firm and fragrant, add the shrimp to the pan, add 100 ml of filtered water, season with seasoning powder, sugar, and fish sauce. Then, lower the heat, simmer until the sauce thickens, the shrimp and pork are evenly cooked, then sprinkle green onions on top and turn off the heat.

Shrimp simmered in coconut milk

Ingredients:

• 500 g fresh shrimp (can use small silver shrimp or earth shrimp)
• 150 ml coconut milk, 150 ml fresh coconut water
• 5 garlic cloves
• 1.5 tablespoons cooking oil, 2 teaspoons sugar
• 1/2 teaspoon salt, 3 teaspoons fish sauce

How to do

• Peel and mince the garlic. Cut off the shrimp feelers and head spikes, remove the waste part on the head and the back vein, keeping the shrimp whole for a beautiful look.
• Heat cooking oil over medium heat, sauté minced garlic, then add shrimp and stir-fry with sugar for about 2 minutes until the shrimp turn red.
• After that, add coconut milk and fresh coconut water, lower the heat, season with salt and cook for about 20 minutes until the coconut water is reduced by half. Add the fish sauce at the end so the shrimp keep their fresh and fragrant taste.
• Continue cooking over low heat until the coconut milk thickens and the shrimp absorb the seasoning evenly. Then, season one last time to taste and turn off the heat. Shrimp simmered in coconut milk has an eye-catching color, the shrimp meat is sweet, chewy, and soaked in the rich, fragrant taste of coconut milk.

Garlic butter shrimp sauce

Ingredients

• 400 g tiger shrimp
• 1 tablespoon butter
• Fried garlic
• Seasoning: fish sauce, sugar, chili powder

How to do

• First, clean the shrimp, cut off the feelers, legs and remove the back vein. Soak the shrimp in diluted salt water to remove the fishy smell, then wash again with clean water and let drain.
• Next, mix 3 tablespoons of fish sauce, 1 tablespoon of sugar, 2 tablespoons of filtered water, and chili powder to taste, stir gently until the seasonings are combined.
• Melt butter in a pan, add shrimp and stir evenly until cooked on both sides. Next, pour in the sauce, continue to stir so the shrimp absorbs the flavor evenly.
• Finally, sprinkle fried garlic on top to increase the aroma and for decoration. Garlic butter shrimp sauce with naturally sweet shrimp meat blended with rich butter and fragrant garlic is ready to be enjoyed.

4. Steamed shrimp dishes that keep the full natural sweetness

Beer-steamed shrimp with lemongrass

Ingredients that you need to prepare include:

• 500 g fresh shrimp (giant freshwater prawn or tiger shrimp)
• 150 ml beer (about 2/3 of a can)
• 7 lemongrass stalks
• Green chili salt for serving

How to make beer-steamed shrimp with lemongrass as follows:

• Wash the shrimp under the faucet, let drain completely. Smash the lemongrass, cut into 5-7 cm pieces and use a knife to shred the lemongrass body to increase the fragrance when steaming.
• Then, you line a layer of lemongrass at the bottom of the steaming tray, place the shrimp on top, then spread a few more lemongrass stalks on the surface of the shrimp to increase the aroma.
• Pour beer evenly over the shrimp, cover the pot tightly to keep the steam. Next, turn on the stove to boil then lower to medium heat and steam for about 25 minutes until the shrimp turn an attractive red color, smelling of lemongrass and beer.
• Beer-steamed shrimp with lemongrass should be served hot with green chili salt or your favorite seafood dipping sauce. The dish keeps the natural sweetness of the shrimp, the pungent aroma of beer and lemongrass.

Coconut water steamed shrimp

Ingredients to prepare:

• 600 g fresh shrimp
• 1 Siamese coconut
• 20 g lemongrass, 10 g shallots
• 2 lemons, 1 horn chili
• 10 g green onion
• 2 tablespoons seasoning powder, ½ tablespoon sugar
• A little pepper and salt

How to prepare this dish as follows:

• Clean the shrimp, cut off the feelers and spikes, remove the back vein, rub lightly with salt and lemon to remove the fishy smell, then wash and let drain. Chop the coconut, keep the water in a separate bowl, the coconut shell is carved with a round mouth for decoration.
• Slic shallots and lemongrass diagonally, cut green onions and horn chili into strips, soak in cold water to create a curve.
• Then, you put the shrimp in a bowl, add seasoning powder, sugar, and pepper, mix well and marinate for about 15 minutes for the seasoning to penetrate deeply.
• Sauté the shallots and lemongrass with a little cooking oil in a pan. When fragrant, add the shrimp and stir quickly until the shrimp are firm and turn orange. Next, pour in the coconut water, cover and steam over medium heat for 5 minutes. Open the lid, stir again and continue steaming until the shrimp are fully cooked.
• Arrange the shrimp on a plate then pour the fragrant steaming water over the shrimp and decorate with some chili strips and soaked green onions to make the dish more attractive. Coconut water steamed shrimp keeps the natural sweetness of the shrimp, smelling of coconut and lemongrass.

See more: Instructions on how to make irresistibly fragrant coconut water steamed squid

Soy sauce steamed shrimp

Ingredients needed:

• 6 fresh shrimp
• 1 bird’s eye chili, 2 green onion stalks
• 5 g dried shiitake mushrooms (4-5 caps)
• 1 teaspoon minced shallots
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce, 2 tablespoons apple cider vinegar
• A little sugar and pepper

How to do:

• First, wash the shrimp, cut off the feelers, peel but keep the head and tail. Lightly slit the back of the shrimp to remove the vein and create a gap for the filling, then wash and let drain.
• Soak the shiitake mushrooms in a bowl of water and heat in the microwave for about 5 minutes until soft, then squeeze dry and slice. Wash bird’s eye chili, remove seeds, cut into strips. Clean green onions, mince or shred for decoration.
• Next, heat the sesame oil, sauté the shallots, then add mushrooms and chilies to stir-fry. Season with sugar, soy sauce, apple cider vinegar, and pepper, then stir for about 5 minutes until the mixture boils and is fragrant. Taste again and turn off the heat.
• Scoop the stir-fried sauce mixture into the back of the slit shrimp, about 1 teaspoon each. Finally, place the shrimp in the steamer, steam over medium heat for 10 minutes until the shrimp turn red-orange, then take out, sprinkle with green onions and enjoy.

5. Fragrant grilled shrimp dishes

Chili salt grilled shrimp

Ingredients

• 500 g fresh shrimp
• 3 chilies, 9 cloves of garlic
• 1 tablespoon grain salt, 1 tablespoon oyster sauce
• 1 tablespoon honey, 1 teaspoon satay
• 2 calamansi
• Seasoning: pepper, seasoning powder, MSG, salt

How to make chili salt grilled shrimp:

• You choose live or very fresh shrimp so the grilled dish is sweet. Wash the shrimp 2-3 times, let drain. Can cut off feelers, legs and head spikes or keep as desired.
• Next, you mince the chili and garlic then mix with grain salt, pepper, seasoning powder, MSG, oyster sauce, honey and satay to create a marinade mixture.
• Add shrimp, mix well and marinate for about 30 minutes to absorb the flavor. Then skewer the shrimp longitudinally from tail to head to keep the form when grilling.
• Next, you arrange the shrimp in an air fryer, grill at 180°C for 10 minutes until the shrimp turn red-orange and the surface is slightly charred. Grind the chili, garlic, grain salt and MSG. When eating, squeeze in calamansi juice and stir well.

Cheese grilled shrimp

Ingredients needed:

• 600 g shrimp (should choose giant freshwater prawns, baby lobsters or large size shrimp)
• 4 wedges of The Laughing Cow cheese
• 3 egg yolks, 2 tablespoons mayonnaise
• 30 g shredded mozzarella cheese
• 10 g garlic, 50 ml unsweetened fresh milk
• Seasoning: 2 teaspoons sugar, ¼ teaspoon salt, ½ teaspoon pepper, 10 g vegetable butter

How to make cheese grilled shrimp:

• First, wash the shrimp, use a knife to slit along the back to remove the vein. Lightly separate the shrimp body to expand both sides then wash and let drain.
• Add fresh milk to the pot, simmer over low heat. Add The Laughing Cow cheese, mayonnaise, garlic, sugar, salt and pepper, stir until the mixture is combined and smooth. Let the mixture cool down then add egg yolks, continue to beat until the sauce is evenly colored and smooth yellow. Then, use a spoon to spread the sauce on the slit shrimp body.
• Next, preheat the air fryer at 150°C for 5 minutes. Arrange the shrimp and grill at 180°C for 8 minutes. Then, sprinkle mozzarella on top and grill for another 2-3 minutes for the cheese to melt and slightly char. Cheese grilled shrimp is golden, fragrant, the shrimp meat is sweet and soft blended with the rich, stretchy cheese layer.

Garlic butter grilled shrimp

Ingredients

• 300 g fresh shrimp
• 20 g unsalted butter, 1 small piece of cheese
• 15 g minced garlic, dried parsley leaves
• Seasoning: cooking oil, salt, pepper

How to make garlic butter grilled shrimp:

• First, wash the shrimp then cut off the feelers and make a slit along the back to remove the vein. Wipe dry with paper towels, then skewer vertically along the shrimp body to help the shrimp keep its shape when grilled, so it cooks beautifully and doesn’t curl up.
• Next, mix well softened unsalted butter, cheese, minced garlic, cooking oil, salt, pepper and a little dried parsley. This mixture will create a fragrant and rich sauce that permeates the shrimp when grilled.
• After that, use a small spoon to stuff the garlic butter mixture into the slit back of the shrimp, then spread the remaining sauce evenly over the entire surface so the shrimp is evenly marinated.
• Line the tray with baking paper, place the rack and arrange the shrimp on top. Grill at 180°C for 20 minutes, then increase to 200°C and grill for another 10 minutes for the shrimp shell to be golden and crispy. If grilling with charcoal, remember to flip evenly so the shrimp don’t burn.

See more: What to cook with mantis shrimp? Summary of super delicious processing recipes

6. Traditional savory braised shrimp dishes

Caramelized shrimp (Kho Tau style)

Ingredients

• 500 g giant freshwater prawn
• 500 ml fresh coconut water
• 15 g minced garlic, 15 g green onion roots
• 30 ml lemon juice
• Seasoning: seasoning powder, fish sauce, pepper, sugar, cooking oil

Simple way to prepare caramelized shrimp:

• Buy shrimp, wash, peel but keep the tail for appearance, then remove the vein. Separate shrimp fat (roe) to make the braising sauce.
• Put shrimp fat in a bowl then add lemon juice, sugar, fish sauce and a little cooking oil. Steam it until the mixture is combined and slightly thick.
• Then, heat the oil, add shrimp to fry until firm and slightly golden on both sides, then put in a bowl. Mix fried shrimp with minced garlic, onion roots, seasoning powder, sugar, pepper, fish sauce and the steamed shrimp fat to let the shrimp absorb the flavor before braising.
• Next, put the whole mixture into the pot, add coconut water and braise over low heat for about 20 minutes until the water thickens, the color is shiny and the aroma spreads. The finished caramelized shrimp has a sweet and rich taste from coconut water, and to increase the appeal, you can sprinkle a little more pepper or green onion.

Shrimp and pork braised

Ingredients needed:

• 200 g earth shrimp
• 200 g pork belly
• Shallots, minced garlic, green onions
• Seasoning: fish sauce, sugar, salt, pepper, seasoning powder, cooking oil

How to make shrimp and pork braised

• Wash shrimp, cut off the head and pointed tail, remove the vein and soak in diluted salt water for a few minutes to remove the fishy smell, then drain. Wash pork belly, cut into bite-sized pieces.
• Separate green onion roots and leaves; mince roots, cut leaves. shallots and garlic are also minced to be sautéed.
• Marinate the meat with seasoning powder, salt, pepper and minced onion roots for about 5-10 minutes. For shrimp, just quickly marinate with a little salt, pepper, seasoning powder for about 3 minutes to keep the sweetness and not run water.
• Then, heat the pot, add oil and a little sugar to make caramel until it turns amber. Add shallots, garlic to sauté until fragrant then add meat to stir until firm. Continue to add shrimp, increase the heat for the shrimp to turn a beautiful red. Add enough water, braise over low heat until the water thickens then season one last time to taste and turn off the heat.

Pepper-braised shrimp

Ingredients you need to prepare to make this dish include:

• 700 g fresh shrimp
• Onion, minced garlic
• 350 ml fresh coconut water
• Pepper, chili powder
• Seasoning: 1.5 tablespoons fish sauce, 2 tablespoons seasoning powder, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons cooking oil

Detailed instructions on how to make pepper-braised shrimp:

• Wash and cut off the head and tail of the shrimp, wash many times with diluted salt water then let drain completely so that when braised, the shrimp keeps its natural sweetness.
• Next, heat the pan with a little oil, sauté the onion and garlic then add shrimp to stir until it turns orange. Then add seasonings including salt, sugar, seasoning powder, fish sauce with a little chili powder and pepper into the pan then mix well for the shrimp to absorb.
• Pour in coconut water and braise over medium heat until the water thickens, remember to stir regularly so the shrimp don’t burn. When the water is almost dry, sprinkle more pepper to increase the characteristic spicy aroma. This dish is served with hot rice and is very suitable for family meals.

7. Fresh and nutritious stir-fried shrimp dishes

Stir-fried shrimp with asparagus

Ingredients needed:

• 200 g asparagus
• 150 g whiteleg shrimp (or other type of shrimp)
• 100 g bell pepper, 100 g baby corn
• ½ onion, 5 g cilantro
• Garlic, minced shallots
• 1 teaspoon tapioca starch
• 1/2 tablespoon rice vinegar
• Seasoning: salt, pepper, seasoning powder, cooking oil, oyster sauce

How to prepare stir-fried shrimp with asparagus:

• Peel, remove the vein and wash shrimp with salt water. Asparagus, bell peppers, onions are washed and cut into bite-sized pieces. Blanch baby corn for 1 minute, then blanch asparagus for about 30 seconds to keep crispness and beautiful green color.
• Next, marinate shrimp with pepper, seasoning powder and oyster sauce for about 30 minutes. When shrimp is marinated, mix in tapioca starch to keep the softness and juiciness when stir-frying.
• Sauté shallots and garlic, add shrimp to stir-fry quickly until firm then put on a plate. Continue to sauté shallots and garlic again then add baby corn, onion and bell pepper to stir evenly. When vegetables are almost cooked, add asparagus and season with oyster sauce, seasoning powder, rice vinegar. Finally, put shrimp back in the pan, stir-fry for a few more minutes to absorb the flavor, sprinkle pepper and turn off the heat.

Stir-fried shrimp with broccoli

Ingredients

• 300 g fresh shrimp
• 1 broccoli (about 300 g)
• 2 tablespoons cooking oil
• Seasoning: salt, seasoning powder, MSG

How to make stir-fried shrimp with broccoli

• Peel, remove the vein and wash shrimp then let drain. Separate broccoli into small branches, wash and drain.
• Boil broccoli in boiling water with a little salt for about 3 minutes, then put in a bowl of cold water for 5 minutes to keep crispness then take out to drain. Heat oil, add shrimp to stir-fry quickly over high heat until firm.
• Next, season with seasoning powder, salt and a little MSG, continue to stir-fry for a few more minutes for the shrimp to cook and absorb the flavor. Add broccoli to stir together for about 1 minute then season again to taste and turn off the heat.

Mixed vegetable shrimp stir-fry

Ingredients preparation:

• 200 g fresh shrimp
• 1 carrot, 1 bell pepper
• ½ onion, 10 string beans
• 3-4 cloves of garlic
• Seasoning: seasoning powder, salt, MSG, pepper

How to make mixed vegetable shrimp stir-fry in detail:

• Wash, peel and remove the vein of shrimp then marinate with a little seasoning powder to absorb. Remove seeds of bell pepper, wash and cut into wedges. Peel carrot, wash and carve flowers or slice thinly. Remove threads of string beans, cut into pieces and cut onion into wedges.
• Then, blanch the vegetables in boiling water to keep beautiful color and crispness. Sauté garlic, add shrimp to stir-fry quickly until firm then put on a plate.
• Continue to add carrots to stir-fry first then sequentially add string beans, bell pepper and onion. When vegetables are just cooked, put shrimp back in the pan, stir for about 3 minutes. Then, season with salt, MSG and a little pepper to taste and turn off the heat.

8. Nutritious shrimp soups, porridges, and stews

Shrimp soup with katuk leaves

Ingredients to prepare:

• 1 bunch of katuk leaves
• 100 g fresh shrimp
• 3 green onion stalks
• 1 tablespoon cooking oil
• Seasoning: salt, pepper, seasoning powder, MSG, sugar

How to cook katuk leaf soup with shrimp in detail:

• Pluck young leaves, discard stems and old leaves, wash many times, drain then rub lightly to bruise the leaves. Peel, remove the vein and wash shrimp. Separate green onion roots to sauté with shrimp, and chop leaves to season the soup after cooking.
• Then, heat cooking oil in a pot, sauté minced onion and pepper until fragrant. Add shrimp to stir-fry quickly for about 1 minute until firm. Add 600 ml of filtered water with salt, seasoning powder, MSG, sugar, stir well and boil.
• When water boils, add katuk leaves, cook for about 5 more minutes until leaves are soft. Season again and cook for another 2 minutes, then turn off the heat and scoop the soup into a bowl. Katuk leaf soup with shrimp has the fresh green color of vegetables, the light sweetness of shrimp and the characteristic aroma of onion and pepper, fresh and easy to eat.

Shrimp soup with gourd

Ingredients

• 1 gourd
• 100 g fresh shrimp
• Green onions, garlic
• Seasoning: cooking oil, seasoning powder, MSG

Instructions for cooking gourd soup with shrimp:

• Wash, peel and remove the vein of shrimp, can chop or mince as desired. Peel gourd, wash lightly to remove sap, then cut into bite-sized pieces. Mince garlic and green onions, the green onions are used for seasoning when the soup is almost cooked.
• Next, heat cooking oil then sauté minced garlic until slightly golden. Add shrimp to stir quickly until firm, then add enough water, boil then add gourd and cook until soft. Season with seasoning powder, MSG and sprinkle green onions, stir well.
• Finally, scoop the soup into a bowl, eat while hot to feel the full natural sweetness of shrimp and gourd, along with the light aroma of green onions. Gourd soup cooked with shrimp is both refreshing and nutritious, very suitable for family meals.

Fresh shrimp pumpkin soup

Ingredients needed to make this dish include:

• 300 g fresh shrimp
• 350 g pumpkin (about 1/3 of a calabash pumpkin)
• 20 g unsalted butter
• ½ onion
• 50 ml unsweetened fresh milk
• 100 ml whipping cream
• 1 tablespoon cooking oil, seasoning powder
• Chopped parsley

How to prepare fresh shrimp pumpkin soup:

• Wash shrimp and remove the back vein. Sauté shrimp heads with cooking oil until red-golden, then add 400 ml of water, cook for about 15 minutes to get the broth. Take the shrimp heads out then put the peeled shrimp in to boil for 3 minutes until cooked, then chop small, keep separate.
• Dice onion, cut pumpkin into bite-sized pieces. Melt butter in a pan, stir-fry onion until fragrant, then add pumpkin and sauté for 2 minutes.
• Next, pour the shrimp head broth into the pot, cook for about 15 minutes until the pumpkin is soft. Add whipping cream and fresh milk, stir well.
• Put the pumpkin mixture into a blender, blend until smooth. Pour back into the pot, add chopped shrimp, season with seasoning powder to taste and boil one last time. Finally, sprinkle a little parsley before enjoying. The soup is attractive with the natural sweetness of pumpkin, soft fresh shrimp combined with the light richness from whipping cream.

Shrimp and lotus seed congee

Ingredients

• 100 g plain rice, 50 g glutinous rice
• 150 g fresh shrimp, 100 g lotus seeds
• 2 shallots
• 4 green onion stalks, 1 tablespoon cooking oil
• Seasoning: salt, seasoning powder

How to cook shrimp and lotus seed congee

• First, you need to soak plain rice and glutinous rice for about 5 minutes, wash and drain. Wash shrimp, peel, remove the vein, keep shrimp heads, dice or mince shrimp meat as desired.
• Mince shallots and green onion roots, chop onion leaves. Shell lotus seeds, soak in water for 1 hour, remove lotus hearts and wash.
• Then, put the pot on, add oil and sauté shallots and green onion roots until fragrant, then stir-fry shrimp heads quickly for about 3–5 minutes. Add 500 ml of water, boil for 5 minutes then take out the shrimp heads. Next, add lotus seeds, simmer until soft and add plain rice, glutinous rice and simmer until the congee is smooth and thick.
• When congee is cooked, add prepared shrimp meat, season with salt and seasoning powder to taste, stir well and cook for another 5 minutes. Sprinkle green onions on top before turning off the stove. The shrimp and lotus seed congee is smooth, shrimp is sweet, lotus seeds are nutty, combined with rice and glutinous rice to create a natural thickness.

Baby corn shrimp soup

Basic ingredients such as:

• 300 g fresh shrimp
• 1 American corn, ½ carrot
• 20 quail eggs, 2 chicken eggs
• 100 g straw mushrooms
• A little green onion, cilantro
• 1 tablespoon tapioca starch (or cornstarch)
• Seasoning: salt, pepper, sugar, seasoning powder

How to implement baby corn shrimp soup:

• First, peel shrimp, remove the vein, wash and dice. Marinate shrimp with ½ teaspoon of seasoning powder, sugar and pepper to absorb. Wash quail eggs, boil for about 5 minutes, let cool and peel.
• Soak straw mushrooms in diluted salt water for 20 minutes, wash and slice thin. Peel carrot, dice. Remove corn kernels, keep corn cob to cook sweet water. Wash green onions and cilantro then chop small.
• Next, boil water, add corn and corn cob to cook for about 10 minutes, then add carrot, remove corn cob when the mixture boils again. Add shrimp, mushrooms and quail eggs, cook for another 5 minutes then add seasonings to taste.
• Then, beat chicken eggs then sift slowly into the soup pot, stir lightly. Mix tapioca starch with water, pour slowly into the pot for the soup to be smooth and thick, cook until boiling again to complete.
• Finally, scoop the soup into a bowl, sprinkle green onions and cilantro on top. Hot baby corn shrimp soup is sweet from the broth, fresh crispy shrimp, soft vegetables and light richness from eggs.

Vietnamese sour shrimp soup

Ingredients to perform sour shrimp soup:

• 300 g fresh shrimp
• 200 g okra, 100 g bean sprouts
• 2 tablespoons ripe tamarind
• 200 g pineapple, 100 g cherry tomatoes
• Garlic, chili, sawtooth herb, rice paddy herb, Thai basil
• Seasoning: seasoning powder, salt, rock sugar, fish sauce, MSG

Instructions for cooking delicious sour shrimp soup:

• Wash shrimp and cut off long feelers. Peel pineapple, cut in half and slice into bite-sized pieces. Wash cherry tomatoes, cut in half and wash okra, remove head then cut diagonally. Mince garlic and slice chili. Wash bean sprouts, sawtooth herb, rice paddy herb and Thai basil, drain. Soak tamarind in hot water then crush to get juice and filter out seeds.
• Next, sauté garlic with a little oil until fragrant, then add tomatoes and pineapple to stir-fry until soft. Add 1 liter of water, rock sugar and tamarind juice, stir well to dissolve sugar.
• When water boils, skim the foam, drop shrimp and okra in to cook until done. Finally add bean sprouts, season with salt, seasoning powder, MSG and fish sauce, stir evenly then turn off the heat.
• Scoop the soup into a bowl then decorate with chili, sawtooth herb, rice paddy herb and Thai basil to increase the appeal. Sour shrimp soup has the sweet taste of shrimp, gentle aroma of pineapple, with a little light sourness from tamarind, very attractive and fresh.

9. Light shrimp salads

Shrimp and pork salad

Ingredients

• 300 g pork belly, 300 g tiger shrimp
• 1 green papaya
• 1 onion, 2 carrots
• 2 lemons, 2 chilies
• 1 tablespoon minced garlic
• Vietnamese coriander, Thai basil, roasted peanuts crushed small, fried shallots (optional)
• Seasoning: 4.5 tablespoons sugar, 2 tablespoons fish sauce, vinegar (optional)

How to prepare shrimp and pork salad:

• Wash pork belly, boil with a little vinegar and sugar, let cool then slice thin. Boil shrimp in the pork broth until cooked, then soak in ice water, peel and cut in half.
• Peel green papaya, shred and soak in cold water mixed with lemon juice, 1 tablespoon of sugar and some ice cubes to keep crispness. Shred carrots, mix with ½ tablespoon of sugar. Slice onion thin, soak with a little vinegar and sugar to reduce pungentness. Wash Vietnamese coriander and Thai basil, chop small.
• Next, mix the salad dressing including 2 tablespoons of sugar, 2 tablespoons of fish sauce, lemon juice and minced garlic. Pour the dressing over shrimp and pork, mix well to absorb then add papaya, onion, carrot, mix gently. Finally sprinkle roasted peanuts, Vietnamese coriander and fried shallots on top.
• Shrimp and pork salad has the crispy sweet taste of papaya, sweet soft shrimp and pork, combined with the aroma of Vietnamese coriander and the savory sour-spicy, perfectly sweet and salty. The dish is both eye-catching and fresh, very suitable as an appetizer or light snack.

Thai-style raw shrimp salad

Ingredients

• 400 g fresh shrimp
• 4 shallots, ½ bulb of garlic
• 2 fresh ginger branches, 1 lemongrass stalk
• 5 fresh lemons, 6 fresh chilies
• Sawtooth herb
• Seasoning: Fish sauce, sugar, mustard, chili sauce, cooking oil, cornstarch

Instructions for making Thai-style raw shrimp salad

• Wash shrimp with diluted salt water, peel then remove the vein so the shrimp meat is not fishy. Slit along the back of the shrimp for an eye-catching shape. Mix shrimp heads with cornstarch to fry crispy for decoration.
• Slice shallots, mince garlic. Slice ginger, mince lemongrass. Wash chilies and lemons, chop sawtooth herb.
• Then, blend ginger, lemongrass, shallots, garlic and chili with 3 tablespoons of sugar. Mix into the mixture with 4 tablespoons of fish sauce, 2 tablespoons of lemon juice, 2 tablespoons of chili powder and 4 tablespoons of chili sauce.
• Next, mix 6 tablespoons of lemon juice with ½ teaspoon of mustard, dip the shrimp in the mixture for about 1 minute. Fry the shrimp heads mixed with flour until golden brown then drain, used for decoration and served with the main dish.
• Arrange shrimp on a plate, pour Thai sauce evenly, place fried shrimp heads on top and sprinkle chopped sawtooth herb. The finished product is soft, lightly crispy shrimp, soaked in savory sour, spicy and sweet sauce.

Avocado shrimp salad

Ingredients:

• Fresh shrimp
• ½ avocado
• ¼ bell pepper
• 8 cherry tomatoes, 6 baby king oyster mushrooms
• Lettuce or sprouts, cheese
• Seasoning: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, pepper

How to prepare avocado shrimp salad with the steps below:

• First, mix olive oil, apple cider vinegar, soy sauce, honey and a little pepper in a small bowl. This mixture will create a light sweet and sour taste for the salad.
• Wash lettuce and sprouts, drain. Halve cherry tomatoes, dice avocado, slice bell pepper into strips, slice mushrooms. Wash shrimp and can marinate with some seasoning.
• Next, place tomatoes, bell peppers and mushrooms on a sieve, grill lightly on gas stove until cooked and slightly charred. Then grill shrimp until firm and lightly golden.
• Arrange lettuce on a plate, add tomatoes, bell peppers, mushrooms and avocado. Pour dressing evenly on top, sprinkle cheese and sprouts for decoration. The result is a fresh, eye-catching salad combining the light richness of avocado with sweet grilled shrimp.

Shrimp and pork spring rolls

Ingredients

• 300g pork
• 300g shrimp
• 10 chive branches, 2 chilies, 1 garlic clove
• 200g fresh vermicelli
• 300g thin rice paper
• Fresh vegetables: lettuce, mint, Thai basil,…
• 5 tablespoons fish sauce, 3 tablespoons lemon juice
• Salt, sugar: enough amount

How to make shrimp and pork spring rolls

• Wash pork with salt to remove odor, blanch in boiling water for 3-5 minutes, then rinse with cold water. Next, boil pork with a little salt for about 30-40 minutes until soft then let cool and slice thin.
• Wash shrimp, boil until cooked and turn red. Peel, remove the vein then split in half longitudinally.
• Next, pick and wash fresh vegetables, soak in diluted salt water for a few minutes then drain. Mince garlic and chili, wash chives to roll.
• Moisten rice paper, arrange vegetables, vermicelli, pork, shrimp and chives in order, then roll tightly. Continue rolling until all ingredients are gone.
• Dissolve 2 tablespoons of sugar with a little water, add lemon juice and fish sauce. Finally add minced garlic chili, adjust taste to preference, then present spring rolls on a plate and serve with sweet and sour fish sauce.

10. Shrimp noodles, vermicelli, and rice noodle soups

Shrimp vermicelli soup

Ingredients

• Tiger shrimp: 400 g
• Tomatoes: 2 fruits
• Shiitake mushrooms, wood ear mushrooms: 20 g each
• Vietnamese celery: 200 g
• Cashew oil: 2 teaspoons
• Seasoning: salt, sugar, seasoning powder, cooking oil…

Instructions for making shrimp vermicelli soup as follows:

• Buy shrimp, remove head and legs, wash then boil with 1.5 liters of water until red. When shrimp is cooked, take out and peel. Grind shrimp shells with the remaining boiling water, filter through a sieve to make broth.
• Wash tomatoes, cut into wedges. Slice shiitake mushrooms and soak wood ear mushrooms until soft for 2-3 hours then slice.
• Next, heat cashew oil then sauté minced shallots. Add shrimp to stir quickly, continue to add shiitake and wood ear mushrooms to stir together. Season with salt, sugar and seasoning powder then turn off the heat.
• Then, sauté shallots with cooking oil then add tomatoes to stir until soft. Pour filtered shrimp broth into the pot, season again with salt and seasoning powder, boil then turn off the heat.
• Blanch Vietnamese celery then put in a bowl with fresh vermicelli. Add stir-fried shrimp and mushrooms on top, pour hot broth and you have a fragrant sweet, savory shrimp vermicelli soup.

See more: How to cook squid noodles with authentic Phu Yen style, clear broth, crispy squid

Shrimp instant noodles

Ingredients

• Shrimp: 4 pieces
• A little bok choy
• 1 pack of noodles, a bowl of filtered water
• Chili, green onion, ground pepper

How to make shrimp instant noodles

• Add water to the pot then add seasoning pack and dried onions from the noodle pack, can season a little salt for savory taste. When water boils, add shrimp and cook until red.
• Wash bok choy, then put in the pot with boiling shrimp water. Continue adding noodles, wait for the water to boil again then turn off the stove immediately so the noodles don’t get soft and soggy.
• Finally, scoop noodles into a bowl, add chili, pepper and green onions to increase flavor. Shrimp instant noodles are simple but delicious and very easy to perform.

Shrimp thick noodle soup

Ingredients

• Thick noodles: 300 g
• Shrimp: 100 g
• Straw mushrooms: 100 g
• Minced pork: 150 g
• Shallots, garlic, chili powder, green onion
• Seasoning: salt, fish sauce, pepper, cooking oil,…

How to make shrimp thick noodle soup

• First, buy shrimp, peel, cut off feelers and legs, then get the vein. After that, wash again with diluted salt water to remove fishy odor.
• Cut straw mushrooms in half, soak in salt water for about 15 minutes then wash and drain. Marinate minced meat with salt, sugar, pepper,… to absorb. Rinse noodles lightly with warm water to separate strands. Mince onion, garlic, chili.
• Sauté shallots, garlic and chili powder, then add minced meat to stir until firm, add shrimp to stir quickly then add straw mushrooms. Add about 100 ml of water, season with little salt and simmer until the mixture boils lightly then turn off the heat.
• Next, boil 1.5 liters of water then add noodles and cook for 5-7 minutes. When strands are cooked, add the mixture of shrimp, meat, mushrooms to the pot then season again to taste then turn off the heat. Hot shrimp thick noodle soup with soft noodle strands, sweet shrimp, savory meat and naturally fragrant mushrooms.

See more: How to cook delicious and authentic squid thick noodle soup

Shrimp and crab paste vermicelli soup

Ingredients for 2 people

• 150 g fresh shrimp
• 300 g minced pork
• 1 piece of tofu
• 500g fresh vermicelli
• 1 chicken egg, 2 tomatoes
• 1 tablespoon shrimp paste
• Green onion, shallot, chili
• Serving vegetables: bean sprouts, mint, Thai basil
• Cooking oil, salt, seasoning powder, sugar, pepper,…

Steps to prepare shrimp and crab paste vermicelli soup

• Peel the head, shell and remove the vein; wash then mince. Wash serving vegetables and drain. Cut tomatoes into wedges, mince shallots while chopping green onion and chili.
• Then, cut tofu into bite-sized pieces, fry golden on all sides then keep separate. Mix minced shrimp with minced pork, egg, shallot and seasoning (salt, seasoning powder, pepper, MSG). Let the mixture rest for about 30 minutes to absorb.
• Sauté tomatoes until soft, then boil 2 liters of water with shrimp heads, skim the foam then add tomatoes. When water boils again, form shrimp meat balls and put in the pot, cook for about 10 minutes until done.
• Next, add fried tofu and shrimp paste, season again to taste then sprinkle green onions, turn off the heat. Put vermicelli in a bowl, add serving vegetables and chili then pour broth with shrimp meat balls on top to enjoy.

Stir-fried glass noodles with shrimp

Ingredients

• Glass noodles: 200 g
• Fresh shrimp: 400 g
• Carrot: 1 fruit
• Shiitake mushrooms, Choy sum: 100 g each
• Green onion, shallot, cilantro
• Seasoning: cooking oil, seasoning powder, soy sauce, pepper

Instructions for making stir-fried glass noodles with shrimp as follows:

• First, you need to soak glass noodles for 15 minutes in warm water, rinse with cold water then mix a little oil so strands don’t stick. Peel shrimp, remove head, get the vein, wash and drain. Soak shiitake until soft, wash. Cut choy sum into pieces, shred carrot. Mince green onion, cilantro and shallot.
• Then, sauté shallot then add shrimp to stir quickly with seasoning powder and pepper. When shrimp is firm, continue to add shiitake, choy sum, carrot and little soy sauce to stir until vegetables are cooked then put on a plate.
• Sauté shallot again and add glass noodles to stir evenly. When glass noodles are soft and absorb seasoning, add the mixture of shrimp and vegetables from previous step, stir evenly again. Finally, adjust seasoning to taste then sprinkle green onions, turn off the heat.

11. Shrimp paste, cakes, and rolls

Shrimp spring rolls

Ingredients

• 300 g shrimp with 300 g minced pork
• 2 chicken eggs
• 9-10 shallots
• 1 carrot, 1 wood ear mushroom ear
• 1 pack of spring roll rice paper
• Seasoning: cooking oil, sugar, seasoning powder, pepper, MSG

How to prepare shrimp spring rolls

• Wash shrimp with salt water, peel, remove the vein then drain. Peel carrot, shred and mince small. Peel shallots, wash and slice. Soak wood ear mushrooms for 3-4 hours to expand, then wash and shred.
• Sauté shallots then mix minced meat with wood ear mushrooms, carrot, fried shallots and seasoning (sugar, pepper, seasoning powder, MSG). Then, crack 1 egg into the mixture to create connection, mix well to absorb.
• Next, scoop 1 spoonful of meat filling spread thin then fold 1 part of rice paper edge. Place 1 shrimp on top then roll tightly until all paper and filling are gone.
• Heat the oil pan, put spring rolls in to fry with medium heat. Turn evenly until spring rolls are golden brown, then take out to put on oil absorbing paper or rack to drain oil. Shrimp spring rolls are crispy, meat filling is sweet and savory, very suitable when served with fresh vegetables and sweet and sour dipping sauce.

Ground shrimp ram (Binh Dinh style)

Ingredients (3 people)

• Earth shrimp: 200 g
• Minced pork belly: 150 g
• Shallot: 50 g
• Rice paper for rolls: 200 g
• Seasoning: salt, sugar, cooking oil, seasoning powder, pepper

How to make ground shrimp ram simply as follows:

• First, wash shrimp, remove head, peel and get the vein, keep tail for more beautiful roll. Marinate shrimp with little salt, sugar and pepper, let for 10-20 minutes to absorb.
• Then, sauté shallot until golden brown then mix fried shallot with minced meat. Season with seasoning powder, sugar and pepper to taste. Next, soften rice paper by moistening lightly, then spread. Put meat filling to roll, near the end place 1 shrimp and roll tightly.
• Heat oil and fry ram on medium heat until golden brown, then take out to drain oil. Ground shrimp ram is golden brown, fragrant meat filling, sweet shrimp and easy to eat.

Fried shrimp cakes

Ingredients

• 300 g shrimp
• 150 g pork
• 1 teaspoon sugar, ½ teaspoon salt
• 1 teaspoon garlic powder, ½ teaspoon ground pepper
• Cooking oil

How to make fried shrimp cakes:

• Wash shrimp, drain then peel, remove head, tail and vein. Mix shrimp with little salt, wrap tightly and put in cool compartment for 2-3 hours to firm. Wash pork, drain, then mince small then put in zip bag, keep cold for 45-60 minutes to make meat flexible and easy to connect.
• Next, put shrimp and pork in a bowl then add garlic powder, sugar, pepper and a little cooking oil. Mix carefully to let seasoning absorb.
• Put the marinated shrimp meat into a blender, turn on light mode. Blend short 5 seconds then rest, repeat 2-3 times until the mixture is smooth, flexible and connected.
• Finally, mold the cakes according to size and round viên, flat or long pieces are all fine. Heat oil, put cakes in to fry with low heat until golden brown on all sides, then take out to drain oil.

Shrimp paste on lemongrass

Ingredients

• 500 g fresh shrimp
• 500 g snakehead fish fillet
• 10 lemongrass stalks, 2 chicken eggs
• 1 teaspoon minced shallot
• ½ tablespoon fish sauce, ½ teaspoon sugar
• ½ teaspoon seasoning powder, 1 teaspoon ground pepper
• 1 teaspoon oyster sauce, 1 bowl cooking oil
• 3 tablespoons tapioca starch

How to make shrimp paste wrapped on lemongrass

• Peel shrimp, wash then blend smooth. Fillet snakehead fish, wash, blend smooth separately. Cut lemongrass into 5-7 cm pieces, part of it minced small to mix into shrimp, fish mixture.
• Then, mix shrimp, fish, minced shallot, minced lemongrass, fish sauce, seasoning powder, sugar and pepper in a bowl. Continue to add egg white, tapioca starch and sliced lemon leaves, mix well. Put the mixture in cool compartment for 30 minutes for better shaping.
• Grasp shrimp-fish mixture around each lemongrass stalk, wrap tightly and neatly. Arrange on a plate and steam for 5-7 minutes until pre-cooked. Heat oil in a pan, fry each shrimp paste stick until golden brown then take out to a plate, drain oil.

See more: What to cook with giant tiger prawns? Suggestion of 12 attractive dishes for the whole family

Hopefully with the suggestions for preparing dishes made from shrimp above, it has helped you answer the concern “what to cook with shrimp”, as well as select a suitable dish for the whole family. If you want to explore more secrets and recipes for delicious dishes from other types of seafood, don’t forget to visit Ola Squid’s Blog today! To enjoy premium seafood products, please visit our Ola Squid shop.