Stir Fried Sweet And Sour Shrimp Recipes

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STIR-FRIED SWEET-AND-SOUR SHRIMP



Stir-Fried Sweet-and-Sour Shrimp image

Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11

1 pound peeled, deveined large shrimp
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 small bell pepper, ribs and seeds removed, cut into thin slices (1 1/4 cups)
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 cup peeled, chopped fresh pineapple
3 scallions, cut into 1-inch pieces (1 cup)
2/3 cup apricot jam or orange marmalade
3 tablespoons distilled white vinegar, plus more for serving
Cooked white rice, for serving

Steps:

  • Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
  • Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

SWEET AND SOUR SHRIMP STIR-FRY



Sweet and Sour Shrimp Stir-fry image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 5

2 (9-oz) packages of SeaPak Jumbo Butterfly Shrimp
1 (14.5-oz) package frozen stir-fry mix, thawed
1 cup prepared sweet and sour sauce
3 cups prepared rice
1 tablespoon cooking oil

Steps:

  • Prepare shrimp according to package directions and keep warm. Place a wok or a large saute pan over high heat. Add oil and stir-fry mix and cook, stirring constantly, for 3 minutes. Add sweet and sour sauce. Cook for 1 minute, stirring constantly. Fold in shrimp just until coated and serve mixture spooned over rice Food Safety Statement: -Keep frozen until ready to prepare. -Due to differences in appliances, cooking times may vary and require adjustment. -Microwaving not recommended. -For food safety this product must be cooked to an internal temperature of 165°F -Caution - Product will be hot!

SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

6 tablespoons chicken stock or water
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons peanut or vegetable oil
1 cup thinly sliced onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
12 maraschino cherries
6 tablespoons thinly sliced green onions
Hot white rice, accompaniment

Steps:

  • To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
  • In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
  • In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
  • Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
  • Remove from the heat and serve over rice.

SWEET & SOUR SHRIMP STIR-FRY



Sweet & Sour Shrimp Stir-Fry image

Make and share this Sweet & Sour Shrimp Stir-Fry recipe from Food.com.

Provided by Gingerbear

Categories     Sauces

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup ketchup
3 tablespoons reduced sodium soy sauce
2 tablespoons packed brown sugar
1 tablespoon white vinegar
4 teaspoons cornstarch
1 (20 ounce) can pineapple chunks in juice, undrained
8 ounces fresh snow pea pods, , 2 cups (, 2 cups)
2 plum tomatoes, cut into wedges
2 teaspoons vegetable oil
2 cloves garlic, pressed
12 ounces frozen, cooked medium shrimp, thawed,rinsed and tails removed
hot cooked rice

Steps:

  • In small bowl, combine ketsup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.
  • Drain pineapple in small colander, reserving juices in small bowl.
  • Measure 1/2 cup reserved pineapple juice; add to ketsup mixture and set aside.
  • (Discard any remaining juice.) Trim pea pods and cut diagonally in half.
  • Cut tomatoes into wedges.
  • Heat oil in stir-fry skillet over medium-high heat until hot.
  • Add pea pods and pressed garlic to skillet.
  • Stir fry for 1 minute.
  • Reduce heat to medium.
  • Stir ketsup mixture, and add to skillet.
  • Bring to a boil.
  • Cook and stir 1 minute until thickened.
  • Add pineapple and shrimp to skillet; toss and heat thoroughly.
  • Remove from heat.
  • Gently stir in tomato.
  • Serve over rice.

Nutrition Facts : Calories 270.9, Fat 4.1, SaturatedFat 0.6, Cholesterol 135.7, Sodium 811, Carbohydrate 40.1, Fiber 1.7, Sugar 32.8, Protein 20.1

SWEET AND SOUR STIR-FRIED SHRIMP



Sweet and Sour Stir-Fried Shrimp image

Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5

Provided by TXOLDHAM

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup pineapple juice
2 tablespoons red wine vinegar
2 tablespoons sugar or 2 teaspoons Splenda sugar substitute
1 teaspoon light soy sauce
1 teaspoon fresh ginger, grated
2 garlic cloves, minced
2 teaspoons arrowroot
1 lb large shrimp, peeled and deveined
3 tablespoons flour (just enough to very lightly coat the shrimp)
3 teaspoons canola oil, divided
1 medium red pepper, cored and thinly sliced
1 medium green pepper, cored and thinly sliced
1/2 large red onion, thinly sliced
1/2 cup pineapple chunk

Steps:

  • Combine the sauce ingredients and set aside.
  • Coat the shrimp very lightly with flour and shake off excess.
  • Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
  • Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
  • Add the shrimp, warm and serve.

Nutrition Facts : Calories 255.7, Fat 5.6, SaturatedFat 0.7, Cholesterol 172.8, Sodium 255.7, Carbohydrate 26.3, Fiber 1.9, Sugar 15.7, Protein 24.9

SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Asian-inspired sweet and sour shrimp stir-fry.

Provided by Lanzzz

Categories     Shrimp Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 19

½ cup honey
⅓ cup rice vinegar
3 tablespoons tomato paste
3 tablespoons pineapple juice
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon cornstarch
1 pound extra-large shrimp - peeled, deveined, and tails removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil, divided
½ teaspoon sesame oil
1 cup diced red bell pepper
1 cup sliced zucchini
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup pineapple chunks
1 tablespoon sliced green onions
¼ teaspoon sesame seeds

Steps:

  • Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
  • Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
  • Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
  • Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
  • Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
  • Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
  • Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
  • Garnish each serving with green onions and sesame seeds.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg

SWEET AND SOUR SHRIMP IN A HURRY



Sweet and Sour Shrimp in a Hurry image

Quick, easy and convenient, this family-friendly recipe is proof you can whip up a delicious dinner in minutes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 small onion, cut into thin wedges
2/3 cup sweet-and-sour sauce, divided
1 package (14 ounces) frozen sugar snap peas
1 pound peeled and deveined cooked medium shrimp
1 can (8-3/4 ounces) whole baby corn, drained
4 teaspoons reduced-sodium soy sauce
Hot cooked rice

Steps:

  • In a large nonstick skillet, cook onion in 2 tablespoons sweet-and-sour sauce over medium heat for 3 minutes. Stir in the peas; cook and stir for 3-5 minutes or until crisp-tender. Add the shrimp, corn, soy sauce and remaining sweet-and-sour sauce; heat through. Serve with rice.

Nutrition Facts : Calories 232 calories, Fat 2g fat (0 saturated fat), Cholesterol 172mg cholesterol, Sodium 746mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 5g fiber), Protein 27g protein.

SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Tired of you usual shrimp recipes? Canned cherry pie filling adds convenience to this delightful dish that takes only minutes to prepare.-Cherry Marketing Institute.

Provided by Taste of Home

Categories     Dinner

Time 25m

Number Of Ingredients 8

1 can (21 ounces) cherry pie filling
3 tablespoons cider vinegar
3 tablespoon brown sugar
1 teaspoon ground ginger
1 green pepper, cut into thin strips
1 can (8 ounce) sliced water chestnuts, drained
1 pound shrimp, peeled, cooked and deveined
Hot cooked rice

Steps:

  • In a saucepan, combine pie filling, vinegar, brown sugar and ginger; mix well. Cook over medium heat until filling is hot and bubbly. Add green pepper, water chestnuts and shrimp. Cook over medium heat for 4-5 minutes or until shrimp are heated through. Do not over cook. Serve over rice.

Nutrition Facts :

SIMPLE SWEET AND SOUR SHRIMP



Simple Sweet and Sour Shrimp image

In less time than it takes to wait for delivery from a restaurant, you can make an Asian-inspired supper from scratch!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

2 packages (8.8 oz each) microwavable long-grain white rice
1 tablespoon canola or vegetable oil
1 medium onion, cut into 1/2-inch chunks
2 medium green bell peppers, cut into 1-inch pieces (about 2 cups)
1 1/2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 can (20 oz) pineapple chunks in juice, drained
1 1/2 cups sweet-and-sour sauce

Steps:

  • Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
  • In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
  • Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.

Nutrition Facts : Calories 440, Carbohydrate 74 g, Cholesterol 160 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 40 g, TransFat 0 g

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Top Asked Questions

How to cook shrimp stir fry?
Drizzle in the oil and add garlic and onion. Stir-fry 30 seconds, then add the vegetables. Stir-fry 2-3 minutes, adding 1-2 Tbsp. of the sweet & sour sauce as you fry, just enough to keep ingredients sizzling. Add the shrimp plus soy sauce and continue stir-frying until shrimp turn pink on the outside (1 minute).
How to cook sweet and sour shrimp?
Instructions Whisk together the ingredients for the sweet and sour sauce and set aside. Heat the oil in a large skillet over medium-high heat. Add in the shrimp and green onions and season with salt and pepper. Add in the garlic and pineapple and sauté for 30 seconds to a minute being careful not to burn the garlic.
How do you make fried shrimp with cornstarch?
Whisk together cornstarch and water in a small bowl. Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl. Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
How to cook sweet and sour chicken stir fry?
Place a large frying pan or wok over medium-high heat. Drizzle in the oil and add garlic and onion. Stir-fry 30 seconds, then add the vegetables. Stir-fry 2 to 3 minutes, adding 1 to 2 tbsp. of the sweet & sour sauce as you fry, just enough to keep ingredients sizzling.

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