Who doesn’t like spicy food? Well, there are many spice lovers around the globe. Many people love to load their food with spice. To some, spice is the only taste they desire. At the same time, many people love seafood. You normally don’t associate spice with seafood.
That’s because it is an uncommon combination. But definitely, a really tasty one. When talking about the pair of spice and seafood, you assume it’ll be a curry-based seafood menu. It is not necessary to always have curries when craving spice in your seafood. Many seafood dishes fulfill your craving for spicy seafood.
Today we will serve you some of the best spicy seafood dishes around the globe. These dishes are something you can not miss out on. Especially if you are a seafood lover and have the taste for spice. We carefully hand-picked some of the finest spicy seafood dishes. These dishes would make your mouth, water.
Along with that, broaden your palate when dining out for spicy seafood. These scrumptious dishes use very common ingredients, yet come out delicious. Let’s dive into five of the best spicy seafood dishes that you must try!
Coconut Seafood Soup
The coconut seafood soup is a classic dish found on any seafood menu. It is one of the best options as a starter or if you wish to have a light lunch. The coconut milk, fish sauce, curry paste, fish sauce, jalapeños, and clam juice make a perfect combination. All this along with many different kinds of seafood.
This includes mussels, clams, and squid. All this is cooked over a gentle flame in a delicious spicy broth. Finish this dish with a garnish of fresh coriander right before serving it. The total approximate time of preparing this dish is around an astonishing 12 minutes. While this dish is set to serve 6 people at a time.
Ingredients
¾ pound medium shrimp, shelled and deveined
2 scallions, thinly sliced
½ pound sea scallops, quartered
1 bottle clam juice, 8-ounce
1 tbsp green Thai curry paste
1 can unsweetened coconut milk, 14-ounce
1 tbsp Asian fish sauce+
Pinch of sugar
1 jalapeño, seeded, thinly sliced
¼ cup basil, chopped
¼ cup cilantro, chopped
¼ cup mint, chopped
Lime wedges and steamed rice for serving
Directions
Firstly, take a large pot to mix the coconut milk along with the clam juice. Then add in the jalapenos, curry paste, sugar, fish sauce, and ¼ cup of water. Bring this mixture to a boil. Then add in the scallops, scallions, and shrimp. Cook them until the shrimp and scallops turn white and opaque. This would occur within 2 minutes of boiling. Then stir in the cilantro, mint, and basil into the soup. Finally, dish it out and serve it hot with lime wedges and steamed rice.
Spicy Orange Shrimp
This dish sounds like an exquisite dish on a top-notch restaurant’s seafood menu. Well, it is a spicy seafood delight that you can never get enough of. In this scrumptious recipe, we will be using fresh shrimp. What’s better than fresh shrimp cooked to perfection to become succulent, juicy, and tender. Fresh shrimps are coated in a batter mixed with seasonings.
Then it is put to deep fry until the shrimp turns golden and crispy. Then comes the orange sauce. This spicy, tangy sauce pairs up perfectly with the crunchy fried shrimp. The sticky spicy orange sauce uses fresh orange juice, soy sauce, and red pepper flakes. All these combine to make the perfect sauce to pair with the shrimp. Enjoy this spicy tangy dish with seasonal vegetables and some rice. The total cooking time of this delicious dish is approximately 20 minutes. this dish is fit to serve four people.
Ingredients
1 pound shrimp, peeled and deveined
1 tbsp oil
1 tbsp ginger, grated
1 tbsp garlic, grated
1 tbsp soy sauce
1 tbsp honey
1 orange juice and zest
1 tbsp chili sauce or to taste
1 tbsp rice vinegar
1 handful of cilantro, chopped
Directions
Firstly, pour oil into a pan and place it over medium heat. Then add the shrimp to the pan and sauté the shrimp until they are cooked. It will approximately take around 2-3 minutes a side. You will know when the shrimp are cooked when they turn white. Once cooked, set the shrimp aside. Next, add the garlic and ginger to the pan. Sauté the two till they become fragrant.
This will take approximately one minute. Then, add the orange zest, orange juice, rice wine, honey, soy sauce, and chili sauce to the pan. Make sure to deglaze the pan and then let it simmer to reduce the mixture to the sauce consistency. You need it to become that sticky orange sauce to bring out its flavors. Finally, remove it from heat and mix it in with the shrimp and cilantro. Dish it out and serve hot. You could always opt for a side of seasonal vegetables and rice.
Chili Mussels In White Wine
There are a lot of people who love to cook their seafood in wine. It brings out the taste and adds an extra punch to the dish. Well, what is better than a seafood dish that cooks in wine and is spicy. Sounds like an all-in-one package. This dish is something that you can easily add to your dinner’s seafood menu.
You can serve this delight with some crusty break which would help you mop up the delicious sauce as well. I believe, in this dish, nothing should go to waste. You can even serve this rollercoaster of flavors along with linguine if you wish.
Ingredients
4 cloves garlic, crushed
2 kilograms black mussels, cleaned
2 – 3 small bird’s eye chilies, chopped OR chili peppers, chopped
1 bottle white wine, make sure to pour yourself one glass!
Extra virgin olive oil
Black peppercorn mill
2 – 3 lemons
½ bunch flat-leaved parsley, chopped
Directions
Firstly, you need to clean the mussels. This will be done by washing them thoroughly and debearding them. Then, pour a hearty splash of oil into your cooking dish. It can be a hot pot or a wok as well. Now, it’s time to add the mussels to the dish and toss them around. As soon as the first mussel starts to open you know it is time to add in the garlic and chili.
Make sure to keep stirring the dish so that the garlic doesn’t burn. Once, almost all of the mussels are open, it’s time for magic. Add in the white wine around it and pepper mill. Keep the flame on high while doing so all the alcohol evaporates. Then squeeze in the lemons, as much as you like. Throw in the parsley and toss it around to mix well. Finally, remove all the mussels that do not open. Dish it out and serve it hot!
