Shrimp Fried Rice
Shrimp Fried Rice is a quick and easy meal that is an excellent recipe to have on hand for any occasion. Shrimp is a seafood that most people love. The best thing about shrimp is that there are a variety of ways to cook it. …
Author: Ayanna
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Fried Shrimp Restaurant Style
This Fried Shrimp recipe is super easy to make and a quick appetizer to whip up for your family and friends. Frying Shrimp restaurant style is not an impossible feat to achieve in your home kitchen so don’t feel overwhelmed. You can make this delicious recipe and enjoy it as if it came from a fine restaurant.
With many families at home, restaurants closed in some countries, what a way to spend an evening cooking this quick and easy dish to enjoy with your family. So you may be asking the question, how can I make my shrimp restaurant style? Don’t worry I’m here to answer that for you.
How to make Fried Shrimp Restaurant Style?
Firstly, gather your ingredients:
- 1 lb shrimp peeled and cleaned
- 2 large eggs
- ¼ cup milk
- 1/2 teaspoon ginger
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 tablespoon green seasoning optional
- 1/2 lemon juice
- 1/2 teaspoon paprika
- 2 cups seasoned bread crumbs
- Oil for frying
Instructions
- Peel and clean the shrimp (leave tail), rinse with running tap water.
- Squeeze lemon juice over shrimp, mix thoroughly, and leave for about 10 minutes. Rinse again.
- Add salt, paprika, ginger, garlic and black pepper and mix thoroughly. If you have green seasoning, you can add it; if not, don’t sweat it; your shrimp will taste great nonetheless. Set aside.
- Preheat cooking oil to 350 -375 degrees F.
- In a medium-size bowl, whisk eggs and milk.
- Using another medium-size bowl, add bread crumbs.
- Dip the shrimp in the prepared egg mixture, allow it to cover the shrimp completely. Remove and allow to drain briefly.
- Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to coat thoroughly.
- Fry the shrimp until golden brown, about 2-4 minutes.
- Allow the shrimp to drain on paper towels before serving.
- Serve with tartar sauce.
How to make Tartar Sauce?
- ¼ cup mayonnaise
- ½ yellow onion
- 2 cloves garlic minced
- 3 pimento peppers cleaned
- parsley leaves
- 1-2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp sweet pickle relish optional
Instructions
- Place all your ingredients in a blender or food processor and allow them to blend thoroughly. If you don’t have pimento peppers, you can use bell peppers. If you are unable to get sweet pickle relish, that’s OK, if you have it, you can leave out the sugar if you wish.
- Refrigerate until needed.
- Serve in a small bowl.
Arrange your shrimp on a bed of lettuce, garnish and serve. You will undoubtedly enjoy this fantastic and delicious appetizer, restaurant style!
Fried Shrimp Restaurant Style
Fried Shrimp Restaurant Style
Ingredients
- 1 lb shrimp peeled and cleaned
- 2 eggs large
- ¼ cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ginger minced
- 2 cloves garlic minced
- 1/2 lemon juice
- 2-3 tablespoons green seasoning optional
- 2 cups seasoned bread crumbs
- vegetable oil for frying or any oil of your choice
Tartar Sauce
- ¼ cup mayonnaise
- ½ yellow onion
- 2 cloves garlic
- 3 pimento peppers remove seeds
- 3-4 parsley fresh leaves
- 1-2 tablespoons sugar
- 1 tablespoon sweet pickle relish optional
- 1 tablespoon lemon juice
Instructions
Fried Shrimp
- Peel and clean the shrimp (leave tail), rinse with running tap water.
- Squeeze lemon juice over shrimp, mix thoroughly, and leave for about 5-10 minutes. Rinse again.
- Add salt, paprika, ginger, garlic and black pepper and mix thoroughly. If you have green seasoning, you can add it; if not, don't sweat it; your shrimp will taste great nonetheless. Set aside for about 10 minutes or more. Allowing the shrimp to marinade a little is entirely up to you, if you are short on time, it can be used right away.
- Preheat cooking oil to 350 -375 degrees F
- In a medium-size bowl, whisk eggs and milk.
- In another medium-size bowl, add bread crumbs.
- Place the shrimp in the prepared egg mixture, allow to cover the shrimp completely. Remove and allow to drain briefly.
- Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to coat thoroughly.
- Fry the shrimp until golden brown, about 2-4 minutes.
- Allow the shrimp to drain on paper towels before serving.
- Serve with tartar sauce.
Tartar Sauce
- Place all your ingredients in a blender or food processor and allow them to blend thoroughly. If you don't have pimento peppers, you can use bell peppers. If you are unable to get sweet pickle relish, that's OK, if you have it you can leave out the sugar if you wish.
- Refrigerate until needed.
- Serve in a small bowl.
Nutrition
Serving: 4gCalories: 395kcalCarbohydrates: 49gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 90mgSodium: 1251mgPotassium: 243mgFiber: 3gSugar: 9gVitamin A: 399IUVitamin C: 8mgCalcium: 151mgIron: 4mg
Tried this recipe?Let us know how it was!
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Are you in a rush and have limited time to prepare your meals? Then This Curry Fried Rice is the recipe for you. It is super easy and quick to whip up in the mornings if you’re short on time or you’re looking for a quick dinner meal. It is the same as regular Fried Rice with added curry powder to give your rice a spicy, delicious flavor.
This Curry Fried Rice is so easy to make you’re going to fall in love with the recipe. Not just because it’s easy but because it’s also very flavorful. Curry is the type of spice that can add so much flavor to your foods. I put curry in just about any dish I choose as I find the flavor so delightful.
How to make Curry Fried Rice?
All you need to have is some leftover boiled rice, you will need 2 cups of rice. I used parboiled rice as I think it’s suitable for fried rice due to not being too hard or too soft when appropriately boiled. Prepare the vegetables of your preference as I know people tend to use different types of vegetables in their Fried Rice. For this Curry Fried Rice, I used red and green bell peppers, green peas, carrots and, yellow onions.
Add your oil to your heated pan or wok, add your onions, garlic, and ginger and allow to saute, then add your vegetables and cook until tender. Next, add your boiled rice, mix with your vegetables, add your sauces and curry powder, and mix well. Leave to cook for about 2 minutes, then turn off the heat. Serve at room temperature.
You will certainly enjoy eating this with your favorite meat dish and a salad of your choice.
Curry Fried Rice
Curry Fried Rice
Ingredients
- 2 cups rice cooked
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 1/2 tablespoons curry powder
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1/2 teaspoon salt
- 1/4 cup yellow onions
- 1/2 cup carrot diced
- 1/4 cup green peas
- 1/2 cup red bell peppers
- 1/4 cup green bell peppers
- 1 tablespoon parsley chopped
- 1/2 teaspoon sesame seed
Instructions
- Heat wok or pan over high-medium heat, add sesame oil and allow to heat for 30 seconds.
- Add yellow onions, garlic and ginger and sauté for about 1 minute.
- Add carrots and green peas and allow to sauté for another minute.
- Add bell peppers and cook until tender, Add cooked rice to vegetables and mix well.
- Add curry powder, salt and soy sauce, mix well and let cook for about 2-3 minutes.
- Remove from heat and allow to cool. Garnish with parsley and or sesame seeds.
- Serve at room temperature.
Nutrition
Calories: 385kcalCarbohydrates: 81gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 394mgPotassium: 303mgFiber: 4gSugar: 3gVitamin A: 3467IUVitamin C: 39mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!
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These Flourless Carrot Cupcakes are super delicious, soft, and tender to the bite. What is also great about it is that I made it using oatmeal. You can pulverize the oatmeal to make oat flour which is an excellent substitute for all-purpose flour, and it takes only minutes to make oatmeal flour in your kitchen. Many recipes use old fashion rolled oats in place of white or wheat flour, and the results are phenomenal. Not only does oatmeal have significant health benefits, but it can also make tasty and flavorful recipes.
Oatmeal are an excellent source of protein, fiber, and are high in vitamins, minerals, and antioxidants. Oatmeal has many health benefits that is believed to lower blood sugar and cholesterol levels. I love oatmeal because it lowers digestion and supplies energy evenly instead of all at once. This make you feel full for a more extended period.
People on gluten-free diets opt to use oats flour. However, one cannot be sure that all oats are gluten-free. According to Quaker Oats Company, while oats are naturally gluten-free, they may contact gluten-containing grains such as wheat, rye, barley at the farm, in storage, or during transportation. So if you are on a gluten-free diet, make sure when you buy oats they are gluten-free.
How to make Oat Flour?
Oat flour is made by grinding raw whole grain oats into a fine powder. Place your rolled oats into a blender or food processor. Blend for about 10-20 seconds until roughly chopped. Stop blending; mix the oats in the blender or food processor using a long spoon, fork or knife. Blend your oats once again, until it becomes finely ground. Store in an airtight container and use as you desire.
Once you have finished making your oat flour, please gather all your ingredients and get ready to mix this batter for baking your cupcakes.
How to make Flourless Carrot Cupcakes?
First, sift your oatmeal flour. Take two cups of sifted oat flour and set them aside. Make sure to use a level cup of oatmeal flour. To get two-level cups, use a spoon to scoop out the oatmeal flour and then level the top of the cups with the back of a knife. Add the sifted oatmeal flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium-size bowl. Using a spatula, mix thoroughly. This is you dry ingredients.
To mix your wet ingredients, using an Electric Mixer or Hand Whisk, beat eggs, sugar, oil, milk, vanilla extract in a large bowl for about 2-3 minutes until light yellow and frothy or foamy. Slowly combine the dry ingredients with the wet ingredients. Then gently fold in shredded carrot and coconut. Using an ice cream scoop, pour batter into your baking pan and bake for 12-15 minutes.
Once your Flourless Carrot Cupcakes are fully baked, remove them from the oven. Use a toothpick and insert it in the center, once it comes out clean your cupcakes are fully baked. Allow to cool on cooling rack and decorate. Serve at room temperature.
You will find that the cupcakes without the frosting are not very sweet. So if you wish not to add frosting at the top, you will also find that they are still delicious while they are not very sweet.
Flourless Carrot Cupcakes
Flourless Carrot Cupcakes
Equipment
- Cupcake Pans
Ingredients
- 2 cups oatmeal oatmeal flour using pulverized old fashion rolled oats and sifted.
- 1/2 cup brown sugar
- 1/3 cup coconut oil or canola oil
- 1/4 cup whole milk
- 1 1/2 cups carrots shredded
- 1/2 cup coconut shredded
- 1/4 cup pecans chopped
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 1/2 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Place your rolled oats into a high-speed blender or food processor. Blend for about 10-20 seconds until roughly chopped. Stop blending; mix the oats in the blender or food processor using a long spoon, fork or knife. Blend your oats once again, until it becomes finely ground.
- Sift oat flour and set aside 2 cups for the recipe. It must be two level cups of oat flour. To get two level cups of oat flour, spoon out the pulverized oat flour with a spoon, then use the back of a knife and level the top of the cups removing the excess.
- Preheat oven to 350 °F (177 °C) and spray and line cupcake pans.
- Add sifted oatmeal flour , cinnamon, nutmeg, baking powder, baking soda, and salt in a medium-sized bowl. Using a spatula, mix thoroughly. (Dry ingredients).
- Using an Electric Mixer or Hand Whisk, beat eggs, sugar, oil, milk, vanilla extract in a large bowl for about 2-3 minutes until light yellow and frothy or foamy. (Wet ingredients).
- Slowly add the dry ingredients to the wet ingredients. Beat with whisk or electric mixer on low speed until thoroughly combined.
- Fold in gently your carrots and coconut using a spatula until thoroughly combined. You now have your batter.
- Using an ice cream scoop, pour the batter into the lined cupcake pans. The ice cream scoop will fill up to 2/3 of the way. Do not full to the top as the cupcakes will rise in the oven.
- Bake for 12-15 minutes or until a toothpick comes out clean when inserted in the center of the cupcakes. Remove from the oven and allow to cool on a baking rack.
- Meanwhile, to make your cream cheese frosting, put cream cheese and butter into a large bowl, beat together with an electric hand or stand mixer at high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes. Stop beating.
- Decorate your cool cupcakes and sprinkle chopped pecans on the top.
- Serve at room temperature. Store the cupcakes in an airtight container for up to one week in the refrigerator. Remove from the refrigerator a little while before serving to bring back to room temperature.
Nutrition
Calories: 241kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 66mgSodium: 269mgPotassium: 131mgFiber: 1gSugar: 9gVitamin A: 2586IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
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