Do you have enough space in your freezer? Am I talking to you something impossible? (For your information, I have 3 packages of frozen shrimp and they take a lot of space in my freezer.)
Today, let me show you 6 Ways to Enjoy Shrimp so that we can have more space. But if you buy more frozen shrimps because they are so good, I’m not responsible! lol
#1 GARLIC BUTTER SHRIMP
Ingredients:
- 4 tbsp neutral-tasting oil
- 2 tbsp minced garlic
- 15 deveined thawed shrimp
- 1 tbsp fish
- 1 tbsp (14g) unsalted butter
- Black pepper, to taste
- 1 cup (210g) hot cooked rice
- 1 cup green vegetables, to serve
Instructions:
1. In a pan, heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the minced garlic. Saute for 1 minute or until fragrant. Add the shrimp and fish sauce. Give it a few stirs.
2. Add the butter and black pepper to taste. Once the shrimp is cooked, transfer to a serving plate. Serve with hot rice and green vegetables. Enjoy!
#2 SWEET AND SPICY SHRIMP
Ingredients:
- 2 tbsp neutral-tasting oil
- 1 tbsp minced garlic
- 1 sliced green onion
- 15 deveined thawed shrimp
- 1 tbsp (14g) unsalted butter
- 1 cup (210g) hot cooked rice
- 1 cup green vegetables, to serve
Sauce:
- 1 tbsp sugar
- 1 tbsp Koreanchili pepper flakes (gochugaru)
- 2 tbsp ketchup
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- Black pepper, to taste
- 2 tbsp water
Instructions:
1. Make the sauce. In a container, mix together the sugar, Korean chili pepper flakes, ketchup, vinegar, soy sauce, black pepper, and water.
2. In a pan, heat the oil (2 tbsp) over medium heat. Once it’s nice and hot, add the minced garlic and sliced green onion. Saute for 1 minute or until fragrant. Add the shrimp and give it a few stirs.
3. Add the sauce. Cook until the sauce is reduced and thickened. Add the butter and stir together. Serve with hot rice and green vegetables. Enjoy!
#3 SHRIMP PANCAKES
Ingredients:
- 1/2 yellow onion
- 1/3 carrot
- 2 green onions
- 1 mild red chili (optional), for color
- 15 raw shrimp
- 1 tsp minced garlic
- 2 eggs
- Salt and pepper, to taste
- 4 tbsp Korean pancake mix (or all-purpose flour, salt and pepper to taste)
- 1 tbsp neutral-tasting oil, plus more if needed
Dipping Sauce:
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1/2 tbsp Korean chili pepper flakes (gochugaru) (optional)
Instructions:
1. Finely chop the onion and carrot. Thinly slice the green onions and red chili (if using).
2. Mince the shrimp and transfer to a mixing bowl. Add the minced garlic, eggs, salt and pepper to taste, and Korean pancake mix. Mix well.
3. Make the dipping sauce. In a small bowl, mix together the soy sauce, vinegar, and Korean chili pepper flakes (if using).
4. In a pan, heat the oil (1 tbsp) over medium heat. Once it’s heated, add some shrimp mixture onto the pan and place some red chilies on top. Once the bottom turns golden brown, flip and cook the other side. Serve with the dipping sauce. Enjoy!
#4 WALNUT SHRIMP
Ingredients:
- 1 cup potato starch (or cornstarch)
- 1 cup cold water
- 1 tbsp neutral-tasting oil
- 15 deveined thawed shrimp
- High-heat oil, for frying
- 1 lemon (optional), to garnish
Sauce:
- 2 tbsp sugar
- 4 tbsp kewpie mayonnaise
- 1 tbsp white vinegar
Instructions:
1. In a mixing bowl, add the potato starch and make it as flat as you can. Gently add the water and let sit for 2 to 3 minutes. Don’t stir. Once you can’t see any bubbles and the water becomes clear, carefully pour out the water.
2. To the wet starch, add the oil (1 tbsp) and shrimp. Mix together with your hand.
3. In a wok (or pot), add enough oil and place it over medium-high heat. Drop a piece of batter to see if the oil is ready. If it floats in 3 seconds, add the shrimp once by one and fry.
4. Once you can feel the crispiness from the outside, take them out and drain on a wire rack. Increase the heat to high. Fry again for a more crispy texture. (It shouldn’t be too long. Just take them out immediately once you can feel the crispiness.) Drain on the wire rack.
5. In another pan, combine the sugar, mayonnaise, and vinegar. Place it over low heat and keep stirring it. Once you get the color that we’re looking for, turn the heat off. Add the fried shrimp and toss together. Enjoy!
#5 KKANPUNG SAEWOO
Ingredients:
- 1 cup potato starch (or cornstarch)
- 1 cup cold water
- 1/4 yellow onion
- 1/3 carrot
- 1 green onion
- 1-2 pepperoncino
- 1 cup green cabbage, to serve
- 1 tbsp neutral-tasting oil
- High-heat oil, for frying
- 1 tbsp minced garlic
- 15 fried shrimp
Sauce:
- 1 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tbsp oyster sauce
- 1 tbsp Korean chili pepper flakes
- 3 tbsp water
Instructions:
1. In a mixing bowl, add the potato starch and make it as flat as you can. Gently add the water and let sit for 2 to 3 minutes. Don’t stir. Once you can’t see any bubbles and the water becomes clear, carefully pour out the water.
2. Meanwhile, finely chop the onion and carrot. Thinly slice the green onion and cabbage. Set aside.
3. To the wet starch, add the oil (1 tbsp) and shrimp. Mix together with your hand. In a wok (or pot), add enough oil and place it over medium-high heat. Drop a piece of batter to see if the oil is ready. If it floats in 3 seconds, add the shrimp once by one and fry.
4. Once you can feel the crispiness from the outside, take them out and drain on a wire rack. Increase the heat to high. Fry again for a more crispy texture. (It shouldn’t be too long. Just take them out immediately once you can feel the crispiness.) Drain on the wire rack.
5. In a small container, mix together the soy sauce, vinegar, oyster sauce, Korean chili pepper flakes, and water. In a pan, heat the oil (1 tbsp) over medium heat. Once it’s heated, add the minced garlic, green onions and pepperoncino. Saute for 1 minute or until fragrant.
6. Add the onion, carrot, and green onion. Give it a few stirs. Increase the heat to high. Add the sauce and boil until the sauce is reduced and thickened. Add the fried shrimp and toss together. Enjoy!
#6 SHRIMP TOAST
Ingredients:
- 15 raw shrimp
- 2 tbsp potato starch (or cornstarch), plus more if needed
- 1 egg white
- 1-2 green onions
- 1 tsp concentrated chicken stock (or chicken bouillon powder)
- 1 tbsp melted unsalted butter
- 10 slices white bread
- High-heat oil, for frying
Dipping Sauce:
- 1/2 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp white vinegar
- 1 tbsp minced garlic
Instructions:
1. Mince the shrimp and transfer to a mixing bowl. Add the potato starch, egg white, green onions, chicken stock, and melted butter. Give it a good stir until it gets sticky.
2. Cut the crusts off the bread. Cut into quarters. Put some shrimp mixture (about 1 tbsp) on the bread and cover it like a sandwich. Repeat with the rest of the ingredients.
3. Make the dipping sauce. In a small bowl, mix together the sugar, oyster sauce, ketchup, vinegar, and minced garlic. Set aside.
4. In a wok (or pot), add enough oil. Place it over medium-high heat. Drop a piece of bread to see if the oil is ready. If it floats in 3 seconds, add them to the oil and reduce the heat to medium-low heat. Fry, flipping occasionally, until crispy golden brown. Drain on some paper towels. Serve with the dipping sauce. enjoy!
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