Shrimp Stir Fry With Green Pepper Pineapple Bacon Recipes

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

BACON WRAPPED PINEAPPLE SHRIMP

Steps:

• Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Prepare rice as label directs.
• Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
• Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
• In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
• Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
• To serve, spoon rice onto plates and top with shrimp mixture.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add shrimp stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

SHRIMP STIR-FRY WITH GREEN PEPPER, PINEAPPLE & BACON RECIPE

Steps:

• Combine chili sauce, rice wine (or sherry), tamari, water, and cornstarch in a small bowl. Set next to the stove. Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger, and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.

SHRIMP & PEPPERS STIR FRY

Steps:

• Combine the first 7 Sauce ingredients, set aside.
• Heat the wok.
• Add Oil, swirl to coat.
• Add the shrimp and stir fry 1 1/2 minutes.
• Add Green Onions and Garlic, cook 30 seconds more.
• Empty the wok, scrape the good stuff and save.
• Reheat the wok, Add Oil, Swirl to coat.
• Add the Bell Peppers, stir fry 2 minutes.
• Add the mushrooms, stir fry 1 more minute.
• Push the peppers to the sides of the wok.
• Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
• Return the shrimp, stir with vegetables and sauce 'til heated through.
• Serve.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.