When I want something tasty and quick, I almost always turn to one of these scrumptious Japanese shrimp recipes.
Do you have a favorite way to cook shrimp? I’ve been loving this mango and shrimp Thai red curry recently.
If you like your seafood with a kick, I can’t recommend shrimp Okonomiyaki enough.
It’s the perfect balance of flavors and textures, and I like it with lots of Sriracha on top.
But if you want crispy, you have to try the super simple shrimp tempura.
Which is your favorite? Let me know!
Tempura is set apart from other deep-fried food, thanks to the lovely light and crisp batter.
Always start with cold ingredients, and remember that you’ll only need three: water, eggs, and flour. Also, only make the batter when you’re ready to cook.
You want to dip the shrimp and get them in the oil right away while everything is still cold.
This lovely meal is crazy-easy to make and packed with excellent texture.
It starts with an easy stir-fry, adding color and caramelization to the ingredients. Then, everything gets cooked in an incredible sticky-sweet sauce.
Depending on how large you cut the potatoes, you’ll want to double-check that they’re tender before adding the shrimp. Otherwise, they’ll turn rubbery.
Since this has potatoes in the mix, you could eat it as is. But if you want something more filling, serve it on a bed of steamed rice.
If you’re looking for something light, bright, and portable, this shrimp and broccoli salad is for you.
Not only is it effortless to make, but it gets better the longer it sits. So, make it the day before, and by lunchtime the following day, it will be at its best.
The meaty shrimp and crunchy veggies pair perfectly with the hard-boiled eggs and creamy Japanese mayo dressing.
The only thing missing (in my opinion) is some bacon bits crumbled over the top.
I love noodle recipes, but I have to admit that I was skeptical of this one at first. Would I like cold noodles?
It turns out, yes! I love cold noodles.
It’s such a delightful change to the standard noodle dishes you see, and it’s nice and light. And since it’s cold, you can really taste the shrimp, which I just love.
Plus, the pickled cucumbers are to die for.
Just keep in mind that the noodles may stick together if you leave them for too long.
One restaurant trick is to spray them lightly with cooking spray and toss them to coat before storing.
Burrito bowls are fantastic because you get all the same unique flavors without the added fat and carbs.
This shrimp sushi bowl is similar and much easier to make than a batch of California rolls.
Nestled on top of cooked white rice, you’ll find everything from crunchy carrots and cucumber to tender shrimp and little pops of pickled sushi ginger.
I once worked in a pretty well-known steakhouse, and one night for staff meal, the sous chef made a big batch of Okonomiyaki.
Needless to say, I was hooked after the first bite!
This wonderful savory pancake is typically loaded with cabbage and meat or seafood and then topped with plenty of yummy sauce.
In this case, you’ll add chunks of raw shrimp. Then, just mix everything into the batter and cook until crisp and golden.
This recipe works without the shrimp too! Keep it vegetarian-friendly, or go ahead and add chicken.
Miso paste is made using fermented soybeans, and it’s loaded with umami goodness. Add it to any dish, and you’ll get a noticeably savory flavor.
I think it works especially well with shrimp, which is why this recipe is a must-make.
The light sweetness of the seafood balances the salty savoriness of the miso. Plus, you’ll add a little ginger and Japanese sake to cut through it all.
Serve with steamed rice and crunchy broccoli. Or, better still, add some of the miso butter to a batch of stir-fried veggies and noodles.
Chawanmushi is a unique savory egg custard dish that’s often served as an appetizer. It can be hot or cold, and it’s full of rich broth, seafood, and veggies.
It might look impressive, but it’s actually crazy easy to make at home.
Once the custard mix is well blended, you just pour it over your choice of fillings and cook (covered) in a water bath.
Like crème brulée, the water ensures the custard cooks evenly and keeps the top from cracking.
Serve with extra veggies or maybe some of that miso shrimp from above.
Hibachi refers to the style of cooking, or rather, the actual heating appliance. They’re essentially cast iron grills and often have an open flame in the center.
Of course, we can get electric grills now, which means you don’t get that smokey flavor. That said, you can’t beat cast iron!
The even heat distribution ensures your shrimp cooks to perfection and gets a nice crust on the outside.
Serve it with a simple garlic and soy sauce and plenty of fried rice.
Yuzu kosho is a type of Japanese chili paste, and you’ll find it in most Asian supermarkets.
Made using fermented chili peppers and yuzu peel, it’s spicy, citrusy, and impossible to resist. Since yuzu is so hard to come by, this is the next best thing.
The great thing about using shrimp is that it will infuse with the marinade in just 10-15 minutes, and then it only needs a few minutes in a hot pan.
So from start to finish, this can be on the table in under 20 minutes.
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