Sweet And Sour Shrimp Fried Rice Recipes

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SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Sweet and Sour Shrimp

Provided by Minute® Rice

Yield 6

Number Of Ingredients 11

1 can (20 oz) pineapple chunks
1/3 cup sweet and sour sauce
2 tbsp rice vinegar
1 tbsp plus 1 tsp cornstarch, divided
1 tsp Sriracha hot chili sauce (optional)
2 cups Minute® White Rice
1 lb medium raw shrimp, peeled and deveined
2 tbsp canola oil, divided
1 green or red bell pepper, chopped
1 onion, chopped
1 cup snow peas, halved diagonally

Steps:

  • Our homemade Sweet and Sour Shrimp is perfect for meal prep during your week. Impress your coworkers with a sophisticated and quick meal for lunch! Step 1
  • Drain pineapple chunks; reserve juice. Combine 1/3 cup juice with sweet and sour sauce, rice vinegar, 1 teaspoon cornstarch and Sriracha, if using, together in a small bowl. Set aside. Step 2
  • Combine remaining juice with water to equal 2 cups. Prepare rice according to package directions, using juice mixture. Step 3
  • Toss shrimp with remaining 1 tablespoon of cornstarch in a small bowl. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add shrimp mixture to the pan and cook for 2 to 3 minutes turning once, until lightly browned around the edges. Remove shrimp and set aside. Step 4
  • Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add bell pepper, onion and pineapple chunks to skillet and cook for 3 to 5 minutes. Return shrimp to skillet and add snow peas. Cook for 1 minute longer. Stir in the sweet and sour sauce mixture and cook, stirring until bubbling and slightly thickened. Serve over rice.

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.

EASY HOMEMADE SHRIMP FRIED RICE



Easy Homemade Shrimp Fried Rice image

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Provided by MonkeyMama

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  • Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  • Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  • Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g

SWEET AND SOUR SHRIMP FRIED RICE



Sweet and Sour Shrimp Fried Rice image

A delicious, healthy stir fry that is also low-fat! From the Beauty Food Cookbook. Hope you enjoy!

Provided by Leslie

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup brown basmati rice
1 cup water
1 teaspoon sea salt
2 small carrots
1/2 red bell pepper
1 green onion
fresh ginger (walnut size piece)
1/4 large fresh pineapple
2 tablespoons canola oil
3 tablespoons grated unsweetened coconut
4 ounces bean sprouts
6 ounces shrimp, peeled and de-veined
soy sauce

Steps:

  • In a saucepan, stir the rice over medium high heat until lightly toasted.
  • Add the water and salt and bring to a boil.
  • Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.
  • Meanwhile, wash, trim and peel the carrots, then cut into slices.
  • Halve the bell pepper, remove the seeds, rinse and cut into squares.
  • Trim the green onion and cut into thin rings.
  • Peel the ginger and cut into very thin strips.
  • Peel and halve the pineapple and cut away core and any brown spots.
  • Chop flesh of pineapple.
  • In a wok or large skillet, heat the oil over medium - high heat.
  • Add the carrots, pepper, and green onion and stir-fry briefly.
  • Then gradually add the coconut, ginger and bean sprouts sirring continuously.
  • Add the cooked rice, pineapple and shrimp.
  • Stir - fry until the shrimp just turns opaque.
  • Season with soy sauce and serve immediately.

Nutrition Facts : Calories 603, Fat 30.7, SaturatedFat 13.6, Cholesterol 135.7, Sodium 1348.4, Carbohydrate 59.4, Fiber 9.1, Sugar 13.4, Protein 26.2

SHRIMP FRIED RICE



Shrimp Fried Rice image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons peanut oil
1/2 pound medium shrimp, shelled and deveined
2 eggs, beaten with 1 teaspoon sesame oil
1 bunch green onions, finely chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small red bell pepper, finely diced
3 cups cold cooked white rice, broken into separate grains
1/2 cup frozen organic peas, thawed
1/4 pound barbecued pork, cut into 1/2-inch cubes
Salt

Steps:

  • Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
  • Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

SWEET & SOUR CHICKEN & SHRIMP



Sweet & Sour Chicken & Shrimp image

Make and share this Sweet & Sour Chicken & Shrimp recipe from Food.com.

Provided by AFWifey

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb shrimp, peeled, deveined
2 -3 chicken breasts, cut into chunks
1 1/4 cups flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 egg
1 cup water
2 tablespoons oil
1/4 teaspoon pepper
1/2 teaspoon salt
sweet and sour sauce
1/2 cup brown sugar
1/4 cup cornstarch
1 (20 ounce) can pineapple chunks (drained, liquid reserved)
1/2 cup distilled vinegar
1 1/4 cups water
1/4 cup ketchup

Steps:

  • Mix all ingredients for batter and let sit for 10-15 minutes.
  • While batter is resting in a medium saucepan combine sugar, cornstarch, pineapple juice, water, vinegar, & ketchup.
  • Heat sauce mix over medium until it begins to boil, stir, and turn to low heat and simmer.
  • Heat oil in skillet over medium high heat. Add chicken and shrimp.
  • Fry chicken and Shrimp for about 5 minutes or until light golden brown.
  • Drain on paper towels.
  • When ready to serve, layer chicken, shrimp, and pineapple chunks over fried rice/white rice. Pour hot sweet and sour sauce over top.

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

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