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Easy Grilled Spicy Shrimp
Appetizer

Easy Grilled Spicy Shrimp

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
  3. 3 Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

By Cindy Anschutz Barbieri

Sriracha Roasted Chicken
Dinner Asian

Sriracha Roasted Chicken

4.5

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
  2. 2 Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
  3. 3 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
  4. 4 Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
  5. 5 Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
  6. 6 Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By monica69

Saigon Noodle Salad
Lunch American

Saigon Noodle Salad

4.5

Prep
25 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.
  3. 3 Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cool; shake and drain in a colander to remove as much water as possible.
  4. 4 Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl.
  5. 5 Drizzle dressing over salad; toss to coat. Top with chopped peanuts.

By AnnInLondon

Chicken Noodle Salad
Side Dish Asian

Chicken Noodle Salad

4.7

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
  2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
  5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

TikTok Shrimp Sushi Bake Cups
Dinner American

TikTok Shrimp Sushi Bake Cups

4.6

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a muffin tin with cooking spray.
  2. 2 Spread rice in an even layer on a rimmed baking sheet to cool slightly, and sprinkle with 1 teaspoon of the rice vinegar.
  3. 3 Stir together mayonnaise, Sriracha, and remaining 1 tablespoon rice vinegar in a medium bowl, until combined. Transfer 1/4 cup of the mayonnaise mixture to a separate small bowl; reserve for later.
  4. 4 Stir soy sauce into remaining mayonnaise mixture in medium bowl; stir in shrimp until coated.
  5. 5 Place a nori square into each prepared muffin cup. With damp hands, toss rice on rimmed baking sheet to separate grains. Top each nori square with about 2 1/2 tablespoons of rice, and press into bottom of muffin cup. Top each with about 3 shrimp; discard any remaining mayonnaise mixture from bowl of shrimp.
  6. 6 Stir together panko and canola oil in a small bowl. Bake shrimp cups in preheated oven 8 minutes; remove from oven, and sprinkle with a large pinch of panko mixture. Return to oven, and bake until shrimp are cooked through and panko is golden, 6 to 7 minutes longer.
  7. 7 Carefully remove cups from muffin tin and place on a platter. Drizzle with reserved mayonnaise mixture, sprinkle with white and black sesame seeds and scallions; top with avocado. Serve hot.

By Karen Rankin

Chicken in Lemongrass Coconut Broth
Lunch Asian

Chicken in Lemongrass Coconut Broth

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
  2. 2 Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
  3. 3 Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
  4. 4 Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
  5. 5 Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

By QTSunDoll

Creamy Chickpea Curry
Dinner American

Creamy Chickpea Curry

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt coconut oil in a heavy 4-quart pot over medium heat. Cook and stir onion until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook and stir until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste; mix well.
  2. 2 Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  3. 3 Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

By isachandra

Deconstructed Egg Rolls Muffin Tin Style
Dinner Asian

Deconstructed Egg Rolls Muffin Tin Style

4.3

Prep
20 min
Cook
18 min
Total
38 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
  2. 2 Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
  3. 3 Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
  4. 4 Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

By msims6