30 Asian Seafood Recipes For Everyone!

Miso Glazed Salmon in the Air Fryer

Fast, cozy, and full of sweet-savory flavor that I make it on busy nights. The glaze turns into the best little sauce in the air fryer. It feels fancy but takes almost no effort.

Ingredients
4 salmon fillets
2 tablespoon mirin
1 tablespoon minced garlic
1 tablespoon honey
1 tablespoon white miso paste
1 tbsp sesame oil

Instructions
Prep the Salmon: Use a paper towel to pat dry your salmon. This will help the glaze stick.
Preheat: Preheat your air fryer or oven to 400 degrees.
Make the Glaze: In a bowl, combine all ingredients: 2 tablespoon mirin, 1 tablespoon minced garlic, 1 tablespoon honey, 1 tablespoon white miso paste, 1 tablespoon sesame oil.
Coat the Salmon: Add the salmon and mix well.
Air Fry the Salmon: Place the salmon on an air fryer tray. Air fry salmon at 400 degrees for 8 minutes.
Serve: Serve with rice and your favorite veggies. Enjoy.

Easy 10 minute Salmon Onigiri Recipe (using leftover salmon and rice)

Whether you're packing it for lunch or adding it to an Asian potluck spread, this filling adds the perfect kick to your favorite rice balls. They're fun to hold and eat, which kids always love. The flavor feels authentic but still gentle.

Ingredients
4 ounces leftover salmon (sub for canned salmon)
1 tablespoon kewpie mayo
1 tablespoon sriracha
3 cups leftover cooked plain rice (sub fresh steamed rice)
2 tablespoons rice vinegar
2 tablespoons mirin

Garnish
nori sheets cut lengthwise
furikake (optional, highly recommended)

Instructions
Prepare the Salmon Filling: Flake leftover salmon into small pieces and mix it with Kewpie mayo and sriracha sauce in a bowl, adjusting the sriracha to your desired spice level.
Season the Rice: Microwave leftover cooked jasmine rice for 1 minute until warm, then mix in mirin and rice vinegar, adjusting to taste.
Shape the Onigiri: Wet your hands to prevent sticking, then take a handful of seasoned rice, flatten it, and create a small well in the center for the salmon filling. Encase the filling with rice and shape it into a triangle or oval, using an onigiri mold if desired.
Pan Fry and Wrap: Brush the shaped onigiri with sesame oil and pan-fry until golden brown and crispy. Wrap with nori strips for added flavor and easy handling.
Garnish (Optional): Sprinkle sesame seeds over the top of the onigiri for extra flavor and texture if desired.

Crispy Shrimp Tostada

A family hit for something different but not hard. The shrimp cook fast and taste amazing with a little sauce on top. Kids love building their own which makes eating much enjoyable.

Ingredients
4 tostadas (store-bought to save time)
20 large shrimp (peeled and deveined)
1 Roma tomato (diced)
½ white onion (diced)
2 teaspoons chili powder
1 teaspoon chicken bouillon powder (for classic flavor)
1 teaspoon chipotle powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper

Mango Jalapeño Salsa
1 ripe mango (diced)
1 jalapeño (finely diced, seeds removed for less heat)
1 cucumber (finely diced)
Zest and juice of 1 lime
1 teaspoon salt

Guacamole
2 ripe avocados
Juice of 1 lime
1 teaspoon salt

For Garnish
Fresh cilantro
Lime wedges

Instructions
Make the salsa and guacamole - Mix jalapeño, mango, cucumber, lime juice and zest, and salt in a bowl (adjust to taste), then prepare the guacamole in a separate bowl and season as desired.
Season the shrimp - Toss shrimp with chili powder, chicken bouillon, chipotle powder, garlic powder, cumin, salt, and black pepper until evenly coated.
Cook the shrimp - Heat oil in a skillet over medium-high, add shrimp with diced tomatoes and onion, and cook 2-3 minutes per side until pink and slightly charred.
Assemble the tostadas - Spread guacamole on each tostada, top with shrimp and salsa, then garnish with cilantro and lime wedges.
Serve - Serve immediately and enjoy.

Shrimp and Chicken Fried Rice

Simple foods that everyone already likes in one pot. Good for leftovers or when the fridge has bits and extra of everything. It's warm, filling, and great for feeding a hungry crew.

Ingredients
12 shrimp (peeled and deveined, use as much as you want)
2 chicken thighs (cut into cubes)
2 cups day-old rice
2 cloves garlic (minced)
3 stalks green onions (white and green parts separated)
½ cup corn (frozen)
½ cup peas (frozen)
½ cup carrots (frozen)
½ cup edamame beans (frozen)
2 eggs (scrambled)
1 tablespoon soy sauce or tamari
½ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoons butter (2 tablespoons for shrimp, 1 tablespoon for rice)
1 tablespoon avocado oil
Green onion (chopped)

Instructions
Cook the chicken and shrimp - Heat butter and avocado oil in a skillet or wok over medium-high, cook chicken until golden and fully done (6-7 minutes) and remove, then cook shrimp 2-3 minutes per side until pink and opaque and set aside.
Sauté the aromatics - In the same pan, add garlic and the white parts of the green onions and sauté for 1 minute until fragrant.
Cook the vegetables - Add corn, peas, carrots, and edamame and stir-fry for 3-4 minutes until tender.
Add the rice - Stir in day-old rice, breaking up clumps, then drizzle with sesame oil and soy sauce and stir-fry 3-4 minutes until heated through.
Season and finish - Return chicken and shrimp to the pan, add white pepper, toss to combine, then stir in the remaining butter until melted and glossy.
Garnish and serve - Top with the green parts of the green onions and serve hot.

Miso Glazed Black Cod (Nobu Copycat)

Restaurant-quality seafood dishes at home with this recipe. The rich and savory miso glaze makes this one of the best seafood dinners you'll ever try for special nights.

Ingredients
4 pieces of black cod fillets (16 ounces)
¼ cup red miso paste (you can use white miso)
¼ cup sake
¼ cup mirin
¼ cup white sugar

Instructions
- Heat sake, mirin, red miso paste, and sugar in a small saucepan over medium heat. - Bring to a boil and simmer for 10 minutes until the sauce thickens.
- Preheat the broiler, ensuring the oven rack is 6 inches away. Line a baking sheet with foil.
- Dry the fish with paper towels and place it on the tray. Pour half the sauce over the fish and broil for 3 minutes.
- Remove the tray, pour the remaining sauce on the fish, and broil for another 8-10 minutes until caramelized.
- Serve and enjoy your delicious, broiled fish!

Honey Walnut Shrimp

Sweet and crunchy that is fun to eat. The sauce is creamy and gentle, not spicy that make kids ask for more. It feels like takeout at home but still healthy for your diets.

Ingredients
Shrimp
1 lb shrimp (peeled, deveined, and butterflied)
1 egg white (whisked)
½ teaspoon salt
¼ teaspoon white pepper

Shrimp Coating
½ cup potato starch
¼ teaspoon salt
¼ teaspoon white pepper

Candied Walnuts
1 cup whole walnuts
½ cup water
⅓ cup honey
2 tablespoon butter

Sauce
4 tablespoon mayonnaise (I used Kewpie mayo)
3 tablespoon sweetened condensed milk
2 teaspoon lemon juice

For Frying
Neutral oil (avocado oil)

Instructions
Prepare the Shrimp: In a bowl, marinate the shrimp with salt, white pepper, and egg white. Set aside.
Make the Candied Walnuts: In a small saucepan over medium heat, melt butter, then add honey and water. Stir in walnuts and coat well. Let it simmer for 2 minutes. Transfer to a plate to cool.
Coat the Shrimp: In a bowl combine potato starch, salt, and white pepper. Place the shrimp in the potato starch mixture.
Make the Sauce: In a large bowl, whisk together mayonnaise, sweetened condensed milk, and lemon juice.
Fry the Shrimp: Heat oil. Fry shrimp in batches for 3 minutes until golden and crispy. Drain on a paper towel.
Toss and Serve: Immediately toss the fried shrimp and candied walnuts in the sauce. Serve warm and enjoy!

Maple Glazed Salmon

For picky eaters, I make it when I need something fast and safe. The glaze turns into a sweet sauce that kids love. Simple, cozy, and always a win.

Ingredients
2 lb salmon fillet
½ cup maple syrup
4 tablespoon soy sauce
2 tablespoon Dijon mustard
1 tablespoon chili crisp
1 lemon (zested and cut into slices)
1 tablespoon lemon juice
1 teaspoon black pepper
½ teaspoon salt

Roasted Vegetables
2 cups cauliflower florets
2 cups zucchini (sliced into 2-inch pieces)

Instructions
Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking tray with parchment paper for easy cleanup.
Make the Glaze: In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, chili crisp, lemon zest, lemon juice, black pepper, and salt.
Cut and Arrange the Vegetables: Cut the cauliflower florets and zucchini into 2-inch pieces to ensure even roasting and prevent them from becoming mushy. Toss the vegetables with a drizzle of olive oil, salt, and pepper.
Assemble the Baking Tray: Place parchment paper on the baking tray for easy clean up. Arrange the lemon slices on, creating a bed for the salmon. Place the salmon on top of the lemon slices and pour the glaze evenly over the fish. Arrange the prepared vegetables around the salmon.
Roast: Roast in the preheated oven for 25 minutes. For a caramelized finish, broil on high for an additional 5 minutes, keeping a close eye to prevent burning.

Gochujang Pasta with Shrimp 

Rich buttery, garlicky and has a touch of spice and umami that brings it all together. Great for noodle cravings but want something healthy and different. The sauce is spicy-sweet but easy to adjust to your liking.

Ingredients
1 lb prawns (peeled and deveined)
8 oz pasta (spaghetti, fettuccine, or your favorite)
2 tablespoon butter
5 cloves garlic (smashed)
2 tablespoon gochujang paste
½ cup half and half
½ cup parmigiano reggiano (grated, plus more for garnish)
1 cup reserved pasta water
Salt and pepper (to taste)
Chopped parsley (for garnish)

Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sauté the Shrimp: While the pasta cooks, season the prawns with salt and pepper. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
Make the Sauce: In the same skillet, melt the remaining tablespoon of butter. Add smashed garlic and cook for 1 minute until fragrant. Stir in gochujang paste and cook for another 30 seconds.
Creamy Base: Lower the heat and add half and half along with reserved pasta water. Stir in grated parmigiano reggiano and mix until the sauce is smooth and slightly thickened.
Toss and Combine: Add the cooked pasta to the sauce and toss to coat. Return the shrimp to the pan and stir everything together until well combined and heated through.
Garnish and Serve: Plate the pasta, garnish with more parmigiano and chopped parsley, and serve immediately.

Baja Fish Tacos

Fresh and fun for casual nights or weekends meals with the family. Kids love building their own tacos without the fuss. It's messy but so worth the bonding.

Ingredients
12 small corn tortillas
1 lb sea bass (you can use halibut, or cod)
2 tablespoon flour (optional, for light coating)
2 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon chicken bouillon powder (secret to classic Mexican flavor!)
Avocado oil (for pan frying)

For the Coleslaw
2 cups coleslaw mix
2 tablespoon mayo
2 tablespoon rice vinegar
1 teaspoon sweetener (agave, honey, or sugar)
1 teaspoon salt
½ teaspoon smoked paprika
Black pepper (to taste)

Baja Sauce for Fish Tacos
¼ cup mayonnaise
¼ cup plain yogurt
2 tablespoon chipotle chiles in adobo (canned)
1 tablespoon lime juice
Optional: water (to thin out the sauce)

Optional Toppings
Pico de Gallo or salsa
Fresh cilantro

Instructions
Make the Slaw: In a bowl, mix coleslaw mix with mayo, rice vinegar, agave, salt, smoked paprika, black pepper, and lime juice. Toss to combine. Chill until ready to serve.
Make the Chipotle Mayo: Blend mayo, yogurt, chipotle chiles, and lime juice until smooth. Add a splash of water to thin if needed. Set aside.
Prepare the Fish: Cut the white fish into 2 inch strips. In a bowl, combine flour (if using), chili powder, paprika, garlic powder, cumin, onion powder, and chicken bouillon powder. Toss fish in the spice mix to coat evenly.
Shallow Fry the Fish: Heat avocado oil in a skillet over medium heat. Pan fry the fish for 2-3 minutes per side, or until golden and cooked through. Work in batches if needed.
Or Air Fry the Fish: Air fry the fish at 400°F for 8-10 minutes, flipping halfway through, until golden and cooked through. Spray with oil.
Warm the Tortillas: Quickly heat the corn tortillas in a dry skillet or over an open flame for extra flavor and flexibility.
Assemble the Tacos: Spread a spoonful of chipotle mayo onto each tortilla, add a few pieces of fish, top with slaw, and garnish with pico de gallo and fresh cilantro.

10 Minute Air Fryer Teriyaki Salmon

Easy, cozy, and time efficient. You can do chores while waiting for this meal to cook. The sauce gets sticky and sweet in the air fryer which gives its full flavor which the little ones always enjoy.

Ingredients
8 oz salmon (skinless, cut into 1-inch cubes)
2 tablespoon teriyaki sauce (store-bought or homemade, recipe below)
1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon chili crisp (adjust to your spice level)

Instructions
Marinate: In a bowl, mix teriyaki sauce, honey, sesame oil, and chili crisp. Add salmon cubes and toss gently to coat. Let sit for 5-10 minutes (optional) or cook them right away.
Preheat & Air Fry: Preheat air fryer to 400°F (200°C). Place salmon in a single layer in the basket.
Cook: Air fry for 8 minutes, shaking the basket halfway through. The salmon should be caramelized and lightly crisp on the edges.
Serve: Garnish with sesame seeds, green onion, or a drizzle of extra sauce. Serve with rice, noodles, or veggies.

Asian Salmon Air Fryer (ready in 12 minutes)

For the best shrimp recipe alternative, try this Asian air fryer salmon! I make it on nights when I need food on the table now. The sauce cooks into the fish and smells so good. Kids love how soft it gets. It's easy and never boring.

Ingredients
16 ounces Spring Salmon (4 fillets)
2 cloves of garlic
1 stalk of green onions (white and green separated)
2 tsp of julienned ginger
2 tbsp soy sauce
1 tbsp of fresh lemon juice
1 tbsp honey
1 tbsp chili oil* (plus more for serving)
1 tbsp sesame oil

Instructions
- Prep the Salmon: Pat the salmon dry with a paper towel and set aside. Mince the garlic, julienne the ginger, and slice the green onions.
- Make the Marinade: In a bowl, combine the garlic, ginger, green onions, and any other marinade ingredients, mixing well.
- Marinate the Salmon: Coat the salmon fillets with the marinade and let them sit for 10 to 30 minutes.
- Cook the Salmon: Preheat your air fryer or oven to 375°F (190°C) and line the tray or basket with parchment paper. Place the marinated salmon fillets on the tray and air fry for 8 minutes, then broil for an additional 2 minutes to achieve a crispy top.
- Rest and Serve: Allow the salmon to rest for 5 minutes before serving. Enjoy your delicious meal!

Spanish Garlic Prawns

Enjoy a classic seafood dish that is sure to tantalize your taste buds with this easy and delicious Spanish Prawns recipe. Also known as Gambas al Ajillo, features prawns cooked in a garlicky sauce made with olive oil, but I used brown butter to make my version extra rich! This healthy seafood dish is quick to cook and perfect for any occasion.

Ingredients
1 pound of prawns (16-20 count)
½ cup of butter
7 minced garlic cloves
1 julienned Fresno chili (use a mild or as spicy as you want)
1 tsp red chilli flakes
½ tsp of smoked paprika
1 French baguette
flat-leaf parsley for garnish
1-2 tablespoons fresh lemon juice

Instructions
- Prepare the prawns by deveining and removing the shell, leaving the tail intact.
- In a cast iron pan over medium heat, brown the butter.
- Add garlic to the browned butter, followed by the julienned chili (add red chili flakes for extra heat).
- Sauté the prawns for about 5 minutes, flipping frequently, until they turn pink and are no longer translucent.
- Serve with a French baguette and enjoy!

Crispy Rice Paper Dumplings 

These uniquely delicious and crispy rice paper dumplings are so much more than your traditional dumplings or ordinary spring rolls. Whether you're a fan of seafood dishes or simply want a healthy dinner alternative, this recipe will satisfy all your cravings.

Ingredients
Rice papers (1 per dumpling)
1-2 tablespoon avocado oil
Filling
1 can of tuna (or salmon)
1 cup of cooked sushi rice (add rice vinegar to make it into sushi rice)
1 half avocado (sliced)
3 tablespoon of kewpie mayo (sub: regular mayo)
1 tablespoon low sodium soy sauce
1 tablespoon of sriracha
Salt and pepper to season
Sauce
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil
1 teaspoon toasted sesame oil
1 teaspoon sugar (or honey)

Instructions
Prepare the Filling: In a bowl, mix all the filling ingredients together, seasoning with salt and pepper to taste. Set aside.
Slice the Avocado: Cut the avocado into thin slices.
Wet the Rice Papers: Dip the rice papers in warm water for 5 seconds, then place them on a cutting board to start assembly.
Assemble the Dumplings: Layer rice, tuna, and avocado on the rice paper, then fold tightly to form dumplings.
Cook the Dumplings:
Pan Fry (Optional): Heat 1-2 tablespoons of oil in a pan and cook the dumplings for 4-5 minutes on each side until crispy, pressing down with a spatula.
Air Fry: Preheat the air fryer to 350°F, lightly spray the basket with oil, place the dumplings inside without overcrowding, and air fry for 15-18 minutes, flipping occasionally for even color.
Make the Dumpling Sauce: Prepare your dipping sauce while the dumplings cook.

Spicy Shrimp with Rice Paper Chips (Asian Shrimp Taco)

Spice up your healthy dinner with these Asian-inspired shrimp tacos. They're filled with tender shrimp, tasty sauce, and fresh veggies, creating the best shrimp recipe for taco lovers. Perfect for a quick meal or Asian potluck, these are both nutritious and packed with flavor.

Ingredients
Crispy Prawns:
1 lb peeled and deveined prawns
2 tablespoons potato starch
1 teaspoon garlic powder
1 teaspoon turmeric
1tsp pepper
1 teaspoon salt
4 tablespoons of oil for frying

Spicy Mayo Sauce:
1 tablespoon kewpie mayo
1 tablespoon sriracha
1 teaspoon honey
1 teaspoon sesame oil

Rice Paper Shells:
4 rice paper
4 tablespoons of grapeseed oil for frying

Sesame Cabbage slaw:
½ cabbage shredded
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar

Instructions
- Prepare the Prawns: Peel and devein the prawns, then place them in a large container with garlic powder, turmeric, potato starch, salt, and pepper. Cover and shake until well coated.
- Fry the Prawns: Heat oil in a cast iron skillet and shallow fry the prawns in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, then set aside.
- Make the Sesame Cabbage Slaw: Shred the cabbage and combine it in a bowl with rice vinegar, sesame oil, honey, soy sauce, and grated ginger. Mix well and set aside.
- Prepare the Spicy Mayo Sauce: In a small bowl, mix together kewpie mayo, sriracha, honey, and sesame oil until smooth. Set aside.
- Assemble the Tacos: Heat grapeseed oil in a skillet and fry rice paper one at a time until crisp, folding them into taco shapes. Fill each rice shell with cabbage slaw and crispy prawns, then drizzle with spicy mayo, and garnish with sesame seeds and green onions. Serve and enjoy!

Best Air Fryer Prawns Recipe (Ready in 13 Minutes)

A lifesaver when time is tight. The prawns turn juicy and full of flavor with barely any work, while the simple sauce brings everything together. Kids love how easy they are to eat, and the clean-up is a win.

Ingredients
10-12 large tiger prawns (16-20 bag)
3 tablespoon of potato starch
1 tablespoon of turmeric
1 teaspoon of black pepper
1 teaspoon of salt
Spicy Mayo Sauce
1 tablespoon of kewpie mayo
1 tablespoon of sriracha
½ tablespoon of honey

Instructions
Prawns: Remove the shell and devein the prawns. In a large bowl, combine the potato starch, turmeric, black pepper, and salt. Mix well. Add the prawns to the bowl and lightly coat it. Remove excess coating and set aside.
Air Fry: Preheat the air fryer to 350 degrees. Spray the bottom of the pan with a little bit of oil. Arrange the prawns in the air fryer basket. Space them out. Do not over crowd. Spray the top of the prawns with a little bit more oil. Air fry at 350 degrees for 8 minutes, turning them halfway so both sides get crispy.
Spicy Mayo Sauce: In a bowl, combine the sauce ingredients and mix well. That's it.
Serve: Serve this dish with rice, avocado, and a salad, and drizzle spicy mayo on top!

Easy Air Fryer Salmon Bites (only 13 minutes)

A healthy seafood option that's easy to make and full of flavor. Perfect for a quick weeknight dinner or as an appetizer for a party. I love serving them with rice, a simple salad, or dunking them in spicy mayo or sweet chili sauce.

Ingredients
6 oz of salmon skin removed
1 tablespoon sesame oil
1 tablespoon vegetarian oyster sauce
2 stalks sliced green onion (white and green part separated)
1 tablespoon of garlic
Bang Bang Sauce
2 tablespoon kewpie mayo
2 tablespoon of sweet thai chili sauce
1 tablespoon of sriracha
1 tsp sesame oil

Instructions
- Prepare the Salmon: Cut the salmon into bite-sized pieces and place them in a bowl. Add sesame oil, vegetarian oyster sauce, sliced green onion (white part), and garlic, then mix well to coat the salmon evenly.
- Preheat the Air Fryer: Set the air fryer to 375°F.
- Air Fry the Salmon: Place the coated salmon bites in the air fryer basket in a single layer, ensuring they are not touching. Air fry for 8 minutes, flipping halfway through.
- Make the Bang Bang Sauce: While the salmon is cooking, combine kewpie mayo, sweet Thai chili sauce, sesame oil, and sriracha in a bowl. Mix until smooth.
- Serve: Once cooked, remove the salmon bites from the air fryer, garnish with sliced green onion (green part), and serve with the bang bang sauce on the side for dipping.

Viral Easy Salmon Sushi Bake Cups

The ultimate combination of healthy seafood and fun presentation! A perfect dish for an Asian potluck. They're easy to make and full of rich, savory flavors to impress your guests with.

Ingredients
2 cups of cooked sushi rice (jasmine or any short-grain rice will work)
2 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon of sweetener (I used agave)
6 pieces roasted nori seaweed (cut into 4 squares)
1 piece of salmon, 8 oz, skinless, cubed
2 tablespoons of soy sauce
2 tablespoons of kewpie mayo
2 tablespoons sriracha

Instructions
- Prepare the Salmon: Preheat the oven to 400°F and cut skinless salmon into bite-sized cubes.
- Marinate the Salmon: In a bowl, mix the salmon cubes with soy sauce, Kewpie mayo, and sriracha. Set aside to marinate while preparing the sushi rice.
- Flavor the Sushi Rice: In another bowl, combine warmed sushi rice with rice vinegar and mirin, gently folding to mix.
- Assemble the Cups: Line muffin tins with roasted nori sheets to create small baskets. Add 2 tablespoons of sushi rice to each cup, press down, and top with the marinated salmon.
- Bake and Garnish: Bake the cups for about 12 minutes, then broil for 1-2 minutes for a crispy top. Garnish with sesame seeds, avocado, green onions, Kewpie mayo, sriracha, and furikake before serving. Enjoy!

Crispy Thai Butterflied Shrimp Recipe - only 6 ingredients!

Crunchy and quick as fun treat. The shrimp cook in minutes and get crisp around the which kids love. Perfect for weekends and special nights when you crave takeouts but don't feel like waiting.

Ingredients
15 large prawns (peeled, deveined, and butterflied)
6 cloves garlic (minced)
6 cilantro stalks (cleaned, leaves and stalks separated)
2 tablespoons cornstarch
1 teaspoon black peppercorn (crushed or ground)
½ teaspoon salt

Sauce for Dipping
Sweet Thai chili sauce

Instructions
Marinate the prawns - Place the peeled, deveined, and butterflied prawns in a large mixing bowl.
Make the garlic cilantro paste - Combine garlic, cilantro stalks, black peppercorns, and salt using a pestle and mortar (smash into a paste) or a food processor (pulse into a coarse paste).
Coat the prawns - Mix the paste into the shrimp, then sprinkle with cornstarch and coat evenly.
Fry the prawns - Carefully lower prawns into hot oil, fry in batches for 3-4 minutes until golden and crispy, then remove with a slotted spoon and drain on paper towels.
Serve - Garnish with cilantro leaves and Thai red chili peppers, and serve hot with your favorite dipping sauce.

Easy Shrimp Fried Rice Recipe - better than takeout

A warm and simple family favorite. Everything mixes into the soft rice, and the shrimp add just the right bite. It's simple enough for busy nights but still feels like real food everyone wants to eat.

Ingredients
10-12 pieces shrimp (peeled and deveined)
1 tablespoon neutral oil
2 cloves garlic (minced)

Fried Rice
2 cups day-old rice
2 eggs (lightly beaten)
1 cup frozen vegetables (corn, peas, and carrots)
4 cloves garlic (minced)
2 stalks green onions (white and green parts separated)
2 tablespoons neutral oil (avocado oil works well)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon butter

Instructions
Prep the ingredients - Peel and devein prawns, season with salt and pepper. Use day-old rice and break up clumps. Dice green onions, keeping whites and greens separate.
Cook the prawns - Heat a wok or skillet over medium-high with neutral oil. Add garlic, then prawns, and cook until pink and opaque. Remove and set aside.
Cook the rice and eggs - Add more oil and sauté garlic until lightly golden. Add rice, breaking up clumps, make a well, add eggs, scramble until just set, then mix into the rice.
Stir-fry the vegetables - Add the white parts of the green onions and frozen vegetables, cooking until heated through.
Combine - Stir in soy sauce and sesame oil, return prawns and eggs to the pan, add green onion tops and butter, and stir-fry until everything is well mixed and hot.
Serve - Spoon onto plates and garnish with extra green onions.

Prawns Stir Fry - Easy 8 minute recipe

These Chinese stir-fry prawns are a must-try if you're looking for the best shrimp recipes! Juicy prawns, sautéed in a sticky Asian sauce, make for a delicious and healthy seafood dinner that's perfect for any night. Try this quick recipe and enjoy a taste of authentic Chinese flavors at home.

Ingredients
12 large prawns (about 1 pound), peeled and deveined
1 stalk of green onions, white and green part separated
2 cloves of garlic, minced
1 tablespoon of vegetarian oyster sauce (gluten free)
1 tablespoon sweet chili sauce
1 teaspoon of chili crisp
1 tablespoon of fresh lemon juice
2 teaspoons of sesame oil

Instructions
- Prep the Ingredients: Peel and devein the prawns, chop the green onions (separate the white and green parts), and mince the garlic.
- Sauté Aromatics: Heat oil in a pan over medium-high heat. Add the white parts of the green onions and garlic, sautéing for 1-2 minutes until fragrant.
- Cook the Prawns: Add prawns in a single layer and cook for 2-3 minutes per side until pink and fully cooked through.
- Add Sauces and Finish: Pour in the vegetarian oyster sauce, sweet chili sauce, and chili crisp, cooking until sticky and glossy. Add sesame oil, lemon juice, and optional cashews.
- Garnish and Serve: Garnish with the green onion strips and serve hot with rice and sautéed vegetables. Enjoy!

The Best Healthy Tuna Poke Bowl (30 minute recipe)

A healthy dinner seafood option, this fresh tuna poke bowl is your go-to. Packed with vibrant veggies and topped with the best Asian sauce, this dish is perfect for those looking for a nutritious and delicious meal.

Ingredients
Sushi rice 
2 cups sushi rice
4 tbsp rice vinegar
2 tbsp mirin

Mango Cucumber Salad 
1 mango
1 large cucumber
1 jalapeno
1 red onion
1 orange bell pepper
juice of 1 lime

Tuna
8 ounces sashimi grade tuna
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or agave
1 tbsp sesame oil

Instructions
- Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water until clear. Cook the rice with 2 cups of water according to package instructions. Once cooked, mix the rice with a warm combination of 2 tablespoons rice vinegar, 2 tablespoons mirin, and a sprinkle of sugar, then let it cool to room temperature.
- Marinate the Tuna: Cut sashimi-grade tuna into bite-sized cubes. In a bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or agave, and 1 tablespoon sesame oil. Pour this marinade over the tuna, toss to coat, and let it marinate in the refrigerator for at least 15 minutes.
- Make the Mango Cucumber Salad: Peel and dice the mango, cucumber, and red onion into small pieces. Finely chop jalapeno (remove seeds if less heat is preferred) and mix all the chopped ingredients in a bowl.
- Assemble the Poke Bowls: Divide the cooled sushi rice into serving bowls. Top each bowl with marinated tuna and a generous scoop of the mango cucumber salad.
- Garnish and Serve: Finish by garnishing with sliced green onions, chopped cilantro, and a sprinkle of furikake. Serve immediately and enjoy your delicious tuna poke bowls!

The Best Spring Roll Salad with Peanut Dressing 

The perfect blend of fresh veggies and a peanut sauce. Light yet flavorful, it's an ideal dish for healthy seafood lovers looking for a creative twist. Whether you're serving it as a side or a main dish, this salad is a refreshing option.

Ingredients
12 large prawns (6 per person)
8 ounces of vermicelli noodles
1 cup red cabbage (cut into thin strips)
1 cup carrots (cut into thin strips)
1 cup cucumbers (cut into thin strips)
1 avocado

Peanut dressing
½ cup of peanut butter
4 tablespoons of water (to thin out the dressing)
2 tablespoons of soy sauce
2 tablespoons of rice vinegar
1 tablespoon of honey
1 tablespoon of garlic (1 clove)
1 inch of fresh ginger
1 teaspoon of white pepper

Instructions
- Cook the Noodles and Prawns: Boil vermicelli noodles according to package instructions, then rinse with cold water and set aside. In the same pot, cook prawns until pink (about 3 minutes), drain, and let cool.
- Make the Peanut Dressing: Blend peanut butter, water, soy sauce, rice vinegar, honey, garlic, ginger, and white pepper until smooth. Adjust consistency with water as needed.
- Prep the Vegetables: Thinly slice red cabbage, carrots, and cucumbers. Slice avocado as well.
- Assemble the Salad: Combine the noodles, red cabbage, carrots, and cucumbers in a bowl. Top with avocado and prawns.
- Dress and Garnish: Drizzle peanut dressing over the salad and garnish with chopped peanuts, sesame seeds, and fresh herbs.

The Best Ahi Tuna Tostada

A fusion twist to your next seafood dinner. The crispy base, topped with fresh ahi tuna, makes for one of the best seafood dishes out there. Packed with healthy seafood ingredients and perfect for a light yet flavorful meal.

Ingredients
6-8 pieces of tostadas
4 oz of sashimi grade tuna
2 tablespoons of soy sauce
1 tablespoon rice vinegar
2 teaspoon agave
2 teaspoon sesame oil
¼ cup ripe mango, cubed
¼ cup red bell pepper, cut into cubes
¼ cup cucumber
1 tbsp jalapeno, sliced

Instructions
- Prepare the Tuna: Slice sashimi-grade tuna into cube-sized pieces.
- Make the Marinade: In a large bowl, whisk together soy sauce, rice vinegar, agave, and sesame oil. Adjust to taste.
- Marinate the Tuna: Add the cubed tuna to the marinade and toss gently. Let it marinate in the refrigerator for 10-15 minutes.
- Chop the Vegetables: Dice the red bell pepper, cucumber, jalapeno, and mango, then mix them in with the marinated tuna.
- Assemble and Serve: Place the tuna and vegetable mixture on tostadas, garnish with lime juice and fresh cilantro, and serve immediately for the best flavor and crispiness.

Spicy Shrimp Fried Rice - 20 minute recipe

Loaded with tender shrimp and vegetables, this authentic Asian shrimp fried rice is one of the best shrimp recipes you'll find. Perfect for a quick and healthy seafood dinner, it's seasoned with yummy sauce for that bold flavor you crave.

Ingredients
10-12 pieces of frozen shrimp or prawns (defrosted in ice-cold water for 10 minutes)
2 cups day-old rice
1 tablespoon chili oil (I used Momofuku)
2 cloves of minced garlic
3 stalks of green onions (separate the white from the green part)
1 tablespoon soy sauce or tamari
½ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoon tablespoon butter (2 tablespoon for the shrimp and 1 tablespoon for the rice)
1 tablespoon avocado oil

Instructions
- Prepare the Ingredients: Thaw the shrimp in ice-cold water for 10 minutes, then pat dry. Finely chop the green onions, separating the white and green parts, and mince the garlic.
- Sauté Shrimp: Heat a large wok or skillet over medium-high heat, add butter, shrimp, chili oil, and a bit of garlic. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque, then set aside.
- Make Fried Rice: In the same pan, add oil and minced garlic, sautéing for about 30 seconds. Add the white parts of the green onions and cook for another minute. Then, add cooked rice and butter, breaking up any clumps, and sauté for 2 minutes. Stir in soy sauce, white pepper, and sesame oil, mixing well.
- Combine: Gently fold in the cooked shrimp and green parts of the onions, cooking for an additional 2-3 minutes to meld the flavors and allow the rice to get crispy.
- Garnish and Serve: Garnish with fried garlic and a drizzle of chili oil, then serve hot and enjoy your flavorful dish!

Rice Paper Shrimp Dumplings (Steamed and Healthy)

Craving shrimp but looking for a healthy twist? These shrimp rice paper dumplings are light, fresh, and packed with flavor. I make them when we want snack food or party food, while kids love folding and eating them.

Ingredients
20 sheets of rice paper, cut into quarters
1 lb raw peeled shrimp, chopped into
2 cloves of garlic, grated with a microplane
½ inch ginger, grated with a microplane
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon oyster sauce
½ teaspoon white pepper
1 tablespoon avocado oil to brush the dumplings to avoid sticking

Dumpling Sauce:
4 tablespoons of avocado oil
1 stalk green onion, minced
1 clove of garlic minced
2 teaspoons gochugaru or red chili flakes
1 teaspoon oyster sauce
1 tsp sesame oil

Instructions
Prepare the Filling: Peel, devein, and roughly chop the shrimp. In a large bowl, mix the chopped shrimp with grated garlic, grated ginger, cornstarch, oyster sauce, white pepper, and sugar.
Make the Dumplings: Cut rice paper into quarters and dip the quarters in lukewarm water for 10 seconds until softened. Place 1 tablespoon of filling onto each piece of rice paper, then twist and seal like a money bag.
Steam the Dumplings: Line a steamer with parchment paper to prevent sticking. Arrange the dumplings inside, brush with avocado oil, cover with a lid, and steam for 10 minutes.
Prepare the Sauce: In a small saucepan, heat 4 tablespoons of avocado oil. In a bowl, combine minced garlic, sliced green onions, gochugaru (or chili flakes), oyster sauce, and sesame oil. Gradually add the hot oil to the bowl and mix well.
Serve and Enjoy: Serve the steamed dumplings with the prepared sauce for dipping. Enjoy your delicious shrimp dumplings!

Tuna Onigiri (Yaki Onigiri)

The soft rice with a gentle tuna filling feels comforting and familiar. It's great for lunch boxes, snacks, or quick meals. Kids love the hand-held shape when snacking.

Ingredients:
For the Tuna Filling:
1 can tuna (drained)
3 tablespoon Kewpie mayo
1 tablespoon sriracha
Pinch of salt and pepper (to taste)

For the Sushi Rice:
1 cup sushi rice
1 cup water
2 tablespoon rice vinegar
For Frying: 1 tablespoon avocado oil

Instructions
Prepare the Sushi Rice: Rinse the sushi rice three times or until the water runs clear. Cook the rice in a rice cooker or on the stovetop following package instructions. Once cooked, fluff the rice, add the rice vinegar, and gently mix.
Make the Tuna Filling: In a bowl, combine the drained tuna, Kewpie mayo, sriracha, salt, and pepper. Mix well, adjusting the mayo or sriracha to taste. Set aside.
Assemble the Onigiri: Add a layer of rice to the mold, then place 1 tablespoon of the tuna filling in the center, followed by more rice. Press down with the mold to form a compact triangle. Or wet your hands with water to prevent sticking, place a scoop of rice in your palm, add 1 tablespoon of the tuna filling, then top with more rice. Shape into a triangle or use plastic wrap for easier handling.
Pan-Fry the Onigiri: Heat the avocado oil in a pan over medium heat. Fry each onigiri for about 3 minutes per side, or until crispy and golden.
Enjoy: Enjoy your Tuna Yaki Onigiri warm and crispy!

Spicy Salmon Rice Bowl

This recipe belongs here because it's warm, filling, and full of cozy flavor. The spice can stay gentle for kids. It's perfect for busy nights or when you want something comforting.

Ingredients
8 oz salmon (cut into cubes)
1 tablespoon avocado oil
1 tablespoon gochujang paste
1 tablespoon maple syrup
2 tablespoon white sesame seeds
2 tablespoon black sesame seeds
2 tablespoon avocado oil (for frying)

Sauce
1 tablespoon gochujang paste
1 tablespoon maple syrup
1 tablespoon Kewpie mayo
1 tablespoon rice vinegar

Instructions
Prep the Salmon: Cut the salmon into bite-sized cubes.
Make the Marinade: In a small bowl, combine gochujang paste, maple syrup, and avocado oil.
Coat with Sesame Seeds: On a plate, mix the white and black sesame seeds. Dip each salmon cube into the gochujang mixture, ensuring it's well-coated. Then, press the cubes into the sesame seed mixture to form a crust. 
Fry the Salmon: Heat 2 tablespoon of avocado oil in a skillet over medium heat. Add the sesame-crusted salmon cubes, making sure not to overcrowd the pan. Cook for about 4 minutes on each side, or until golden and crispy.
Make the Sauce: While the salmon cooks, whisk together gochujang paste, maple syrup, Kewpie mayo, and rice vinegar to make a smooth sauce.
Assemble the Bowl: Serve the crispy salmon over a bed of rice. Drizzle the gochujang sauce over the salmon and rice. 

Easy Lobster Fried Rice Recipe - ready in 20 minutes!

Special but still family friendly, the lobster tastes sweet and rich, mixed into soft rice. Fancy vibes, easy effort for celebrations or dinner with the family. The gentle flavor is good for the little ones.

Ingredients
2 cups cooked day-old rice
2 Eggs (yolks and whites separated)
2 Lobster tails (uncooked)
1 inch Fresh Ginger (julienned)
3 cloves of garlic (minced)
2 tablespoon avocado oil
2 tablespoon salted butter
2 tablespoon soy sauce
½ teaspoon white pepper
½ teaspoon salt

Instructions
Prep the lobster - Cut the shell with kitchen shears, remove the meat, and chop into bite-sized pieces. Set aside.
Prepare the rice - Break up clumps in the day-old rice, then mix in the egg yolks until well combined.
Heat the pan - Warm a wok or large skillet over medium-high heat with 2 tablespoons of neutral oil.
Cook the egg whites - Whisk, cook in the pan, remove, slice into strips, and set aside.
Sauté aromatics - Add ginger and cook 1-2 minutes until fragrant, then add garlic and sauté briefly without browning.
Cook the lobster - Stir-fry the lobster 2-3 minutes until opaque and lightly golden. Remove and set aside.
Add the rice - Add more oil if needed, then stir in rice, butter, and return the lobster. Mix well.
Season and finish - Season with salt and white pepper, stir-frying 2-3 minutes until everything is well combined.

Rice Paper Shrimp Rolls

These rice paper shrimp rolls are a fun twist on the traditional classic dim sum Cheung Fun (Chinese rice noodle rolls) using rice papers. The soft wraps around the juicy shrimp tastes cozy. Easy, calm, and always a nice change from the usual.

Ingredients:
6 pieces rice paper
12 pieces shrimp (cleaned and deveined)
2 stalks green onion sliced
1 tablespoon avocado oil

Sweet Soy Sauce:
2 tablespoons of water
2 tablespoons soy sauce or tamari
1 tablespoon sweetener sugar or honey

Peanut Butter Sauce:
1 tablespoon peanut butter
1 tablespoon tahini
1 teaspoon sesame oil
1 teaspoon water (adjust as needed for consistency)

Garnish:
Chili crisp

Instructions:
Assemble the rolls - Soften each rice paper for about 10 seconds, add shrimp and green onions, fold, tuck in the sides, and roll tightly. Repeat for all rolls.
Prevent sticking - Lightly brush a plate with avocado oil, place the rolls on it, and brush a little oil around them.
Steam - Steam the rolls for about 7 minutes, or until the shrimp turns pink and is fully cooked.
Prepare sauces - Mix the sweet soy sauce and peanut butter sauce, adding a little water to thin the peanut sauce if needed.
Serve - Plate the rolls with both sauces on the side and garnish with chili crisp.

Jumbo Shrimp Summer Rolls

The rolls are filled with juicy shrimp, soft noodles, and simple veggies that taste clean and light. Kids love helping roll them and dipping each one into sauce. It's perfect for warm days or easy family meals.

Ingredients:
20 pieces of cooked large shrimp
6 pieces of rice paper
10 pieces of lettuce
1 cup of red bell pepper sliced thinly
1 cup of carrots sliced thinly
1 cup of cucumber sliced thinly
1 avocado sliced thinly
Summer Roll Sauce
½ cup peanut butter
¼ cup soy sauce
¼ cup rice vinegar
¼ cup hot water (plus more if you want it thinner sauce)
¼ cup agave (any sweetener)
2 tablespoons of tahini
1 tablespoon sesame oil

Instructions:
Make the Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, hot water, agave, tahini, and sesame oil until smooth. Add more hot water, 1 tablespoon at a time, to thin the sauce if needed. Set aside.
Prepare the Rice Paper: To make a jumbo roll, layer 3 rice papers together slightly overlapping (like a triangle formation) on a clean surface. Lightly dip each rice paper in warm water for 5-7 seconds and lay them on a damp cutting board or clean surface. They'll soften as you assemble.
Fill the Rolls: Place 10 shrimp pieces, a few lettuce leaves in the center of the layered rice paper. Top with sliced bell pepper, carrot, cucumber, and sliced avocado. 
Roll It Up: Fold the bottom of the rice paper up over the filling, then fold in the sides. Roll tightly but gently from the bottom up, like a burrito.