How to make Steamed Shrimp With Pinenut Sauce -

Steamed shrimps served along with bamboo shoots, cucumber ,pinenut sauce and steamed rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Cucumber (खीरा)

Cuisine : Thai

Course : Main Course Seafood

For more recipes related to Steamed Shrimp With Pinenut Sauce checkout Shrimps Peking, Lemon Butter Shrimps-SK Khazana. You can also find more Main Course Seafood recipes like Rawas Chilli Fry Garlic Baked Fish Salt And Pepper Prawns Ilish Machcher Sorse Jhol

Steamed Shrimp With Pinenut Sauce

Steamed Shrimp With Pinenut Sauce Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Steamed Shrimp With Pinenut Sauce Recipe

  • Shrimps fresh 16

  • Cucumber 1 medium

  • Salt to taste

  • Bamboo shoots 4-5 slices

  • White pepper powder 1 teaspoon

  • Oil to fry to shallow fry

  • Pine nuts(chilgoza),toasted and ground 6 tablespoons

  • Fish stock 1/4 cup

  • Salt 1 teaspoon

  • Sesame oil (til oil) 1 teaspoon

  • White pepper powder a pinch


Step 1

Wash and clean shrimps leaving shells and head intact. Steam the shrimps until they turn red. Cool and then peel off shells, remove heads and cut them diagonally. Halve the cucumber and cut one half into lengthwise slices and the remaining half diagonally into thick slices.

Step 2

Sprinkle salt and set aside for fifteen minutes to leave water. Squeeze the excess water. Cut the bamboo slices into strips. Sprinkle little salt and half the white pepper powder. Heat oil in a pan and sauté the bamboo shoots and keep it aside.

Step 3

To make the pinenut sauce, combine all the sauce ingredients in a bowl. Place shrimps, cucumber and bamboo shoots in a large serving bowl and then sprinkle little salt and remaining pepper powder on it. Pour the pinenut sauce on top, toss lightly to coat and serve with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.