Best Seared Garlicky Shrimp Fresh Spring Rolls Recipes

SEARED GARLICKY SHRIMP FRESH SPRING ROLLS

Seared Garlicky Shrimp Fresh Spring Rolls image

A fresh spring roll DIY bar is fabulous for parties and get-togethers--familiar yet a little unexpected. I've been known to use the pretty array of veggies--like bright peppers and green herbs--as a stand-in for flowers! Set out a variety of condiments in cute bowls, a stack of small plates and sit back and let your friends roll with it.

Provided by Food Network

Categories appetizer

Time 45m

Yield twelve 8 1/2-inch fresh spring rolls

Number Of Ingredients 29

Ingredients

1 cup sugar snap peas
1 ear sweet corn
2 red bell peppers, seeded and sliced into long, thin strips
1 1/2 cups shredded carrots
1 1/2 cups bean sprouts
1 cup snow peas, sliced on the diagonal into thin strips
2 tablespoons sesame oil
1 small yellow onion, very finely chopped
15 shiitake mushrooms (5 ounces), stems removed, caps very finely chopped, or 7 dried shiitake mushrooms covered in boiling water for 5 minutes, drained and chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
8 ounces peeled and deveined small shrimp (see Cook's Note)
1 teaspoon reduced-sodium soy sauce or tamari
Twelve 8 1/2-inch round rice paper wrappers (available in Asian markets and the produce section of some supermarkets)
1/4 cup basil leaves
1/4 cup cilantro leaves
2 tablespoons toasted sesame seeds
2 scallions sliced on the bias
Hot sauce (I like Sriracha)
Citrus Ponzu Sauce, recipe follows, for dipping
Spicy Miso Dip, recipe follows, for dipping (optional)
1/4 cup reduced-sodium soy sauce or tamari
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar, optional
1/2 cup olive oil mayonnaise or vegan mayonnaise
1 tablespoon red or white miso
1 tablespoon Sriracha
2 tablespoons thinly sliced scallions, sliced on the bias

Steps:

For the vegetables: Bring a medium saucepan of water to a boil. Blanch the sugar snap peas in the boiling water for 2 to 3 minutes. Drain and shock in ice water. Slice on the diagonal into thin strips. Set aside.
Grill or broil the corn with some sesame oil and a touch of miso, and then slice the kernels off the cob. Set aside.
For the garlicky shrimp filling: Heat the oil in a large skillet or wok over medium-high heat. Add the onions and cook, stirring, until they start to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and ginger and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the shrimp and soy sauce and cook, stirring often, until the shrimp curl and become opaque, 1 to 2 minutes. Transfer to a medium serving bowl and set aside to cool. (Refrigerate if you're not using the filling within 30 minutes.)
For the fresh spring rolls: Dip a wrapper in a large shallow bowl of warm water for 10 seconds. Remove from the water and lay it flat on a dampened cutting board. Place 1 tablespoon of the shrimp filling on the bottom edge of the wrapper. Slightly spread it out horizontally to cover the lower third of the wrapper. Make sure to leave a 1-inch border at the edge of the wrapper and sprinkle with some of the vegetables, as desired, taking care not to overstuff. Sprinkle with some of the basil, cilantro, sesame seeds, scallions and hot sauce, to taste. Fold the sides over the filling and then fold the bottom up and over the filling, rolling the roll tightly. Place it seam-side down and cut in half diagonally. Repeat with the remaining wrappers and fillings. Serve with the Citrus Ponzu Sauce and Spicy Miso Dip, for dipping.
Whisk together all of the ingredients in a small bowl.
Whisk together all of the ingredients in a small bowl.

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Perfect Pan-Seared Shrimp With Garlic Butter image

from America's Test Kitchen TV show. Their note: The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.

Provided by TesB7083

Categories Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter, softened
1 medium garlic clove, minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt
2 tablespoons vegetable oil
1 1/2 lbs shrimp, peeled and deveined (21/25 count)
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
lemon wedge, if desired

Steps:

INSTRUCTIONS.
Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

PAN-SEARED SHRIMP

Pan-Seared Shrimp image

Garlic, parsley and wine punch up the buttery flavor of this simple shrimp recipe and give it a decadent and special feel. Party-pretty and perfect for drop-in dinner guests! Patricia Zartman - York, PA

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons olive oil
1/3 cup white wine or reduced-sodium chicken broth
1/2 teaspoon seafood seasoning
2 cups hot cooked rice
2 tablespoons minced fresh parsley

Steps:

In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

Nutrition Facts : Calories 262 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 238mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

VEGETABLE & SHRIMP SPRING ROLLS

Vegetable & Shrimp Spring Rolls image

These healthy spring rolls happen are served with 2 sauces for dipping - a garlic soy with a 'kick',and a peanut dipping sauce. Both are tasty. These would make a great light lunch at the office.

Provided by Darci Juris

Categories Vegetable Appetizers

Time 55m

Number Of Ingredients 23

Ingredients

1 1/2 lb cooked shrimp, rinsed, tail removed, sliced in half
3 oz rice noodles
3/4 c carrot, shredded
1/2 c scallions, finely sliced
1 c cucumber, finely sliced
1/2 c cilantro, fresh, chopped
3/4 c bibb lettuce leaves, shredded
12 rice paper rounds
GARLIC SOY SAUCE
2 clove garlic, minced
1 thai chili, minced
2 Tbsp lime juice
1 Tbsp sugar
1 tsp rice vinegar
1/4 c soy sauce
water, as needed
PEANUT SAUCE
1 Tbsp lemon juice
2 Tbsp ginger, minced
1 c water
1/2 c hoisin sauce
3 Tbsp peanut butter, creamy
1 1/2 Tbsp sugar

Steps:

1. For Garlic sauce: In a small bowl, mix all ingredients together well, making sure sugar dissolves. Set aside. For Peanut sauce: In a small sauce pan, whisk together all ingredients and heat on low until sauce thickens. Set aside.
2. Fill a small shallow cake pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
3. Carefully arrange soaked sheets in a single layer on paper towels to drain.
4. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange a pinch of cilantro leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top with shrimp pieces, carrot, cucumber, scallions, noodles and lettuce.
5. Gently roll up filling tightly in sheet, folding in the sides of sheet to completely enclose filling (like a burrito), and continue rolling.
6. Transfer assembled rolls to a tray and cover with dampened paper towels. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls) and refrigerate until ready to serve.
7. Make remaining spring rolls in same manner until all sheets are filled.
8. Just before serving, using a serrated knife, cut spring rolls in half diagonally. Arrange spring rolls on a platter and serve with dipping sauces.
9. NOTE: Rice paper may become sticky. Just use a little water or oil to help. You will lose a few sheets while perfecting the process. Once you get the hange of it, it goes smoothly. But it will take a couple tries, so don't get inpatient.