Sweet And Sour Shrimp Recipes

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SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce.

Provided by Jessica Gavin

Categories     Main Course

Time 15m

Number Of Ingredients 19

½ cup honey
⅓ cup rice vinegar
1 tablespoon soy sauce
3 tablespoons tomato paste
3 tablespoons pineapple juice
1 tablespoon cornstarch
2 tablespoons water
1 pound shrimp (peeled and deveined, 16/20 count size)
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons vegetable oil (divided)
½ teaspoon sesame oil
1 cup red bell pepper (¾-inch dice)
1 cup zucchini (¼-inch slices)
2 teaspoons minced garlic
1 teaspoon minced ginger
1 cup pineapple chunks
1 tablespoon sliced green onion
¼ teaspoon sesame seeds

Steps:

  • Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
  • 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.
  • Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
  • Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
  • Add in the garlic and ginger, stir-fry for 30 seconds.
  • Add in the pineapple and stir-fry for 30 seconds.
  • Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
  • Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
  • Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
  • Serve sweet and sour shrimp garnished with green onions and sesame seeds.

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

SWEET AND SOUR GLAZED SHRIMP



Sweet and Sour Glazed Shrimp image

Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup Chinese plum sauce
1/4 cup ketchup
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined and tails removed
Kosher salt and freshly ground black pepper
1 tablespoon peanut oil
2 scallions, thinly sliced (white and green parts kept separate)
1 clove garlic, finely chopped
1 teaspoon finely chopped peeled fresh ginger
3 tablespoons unseasoned rice wine vinegar
Cooked white rice, for serving, optional

Steps:

  • Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
  • Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
  • Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

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



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 AND SOUR SHRIMP



Sweet and Sour Shrimp image

Looking for a seafood dinner made using Original Bisquick® mix? Then check out this sweet and sour shrimp served over rice - a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 15

1 cup uncooked converted white rice
3 cups water
2 cups fresh broccoli florets
1 small red bell pepper, cut into 1/4x2-inch strips
1 egg white
1 tablespoon water
1 cup Original Bisquick™ mix
1 tablespoon cornstarch
1 teaspoon paprika
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
4 tablespoons vegetable oil
1/2 cup sliced almonds, toasted
1 cup sweet-and-sour sauce (from 10-oz jar), warmed

Steps:

  • Cook rice in 2 1/2 cups of the water according to package directions.
  • Meanwhile, in 12-inch nonstick skillet or wok, heat 1/4 cup of the water over medium-high heat. Add broccoli; cook about 3 minutes, stirring frequently, until water evaporates. Add bell pepper and remaining 1/4 cup water; cook 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Remove vegetables to bowl; cover to keep warm.
  • In small bowl, beat egg white and 1 tablespoon water with whisk. In large resealable food-storage plastic bag, place Bisquick mix, cornstarch, paprika, red pepper and salt. Working in 2 batches, dip shrimp in egg white mixture; remove with slotted spoon and place in bag. Shake bag to coat shrimp with Bisquick mixture.
  • Wipe same skillet with paper towel. In skillet, heat 2 tablespoons of the oil over medium heat. Cook 1/2 of the shrimp in oil 2 minutes on each side or until pink. Drain on paper towels. Wipe skillet again. Repeat with remaining oil and shrimp.
  • Return vegetables to skillet; cook and stir until heated. Add shrimp; gently toss to combine.
  • Serve shrimp mixture over cooked rice; top with almonds and sweet-and-sour sauce.

Nutrition Facts : Calories 710, Carbohydrate 93 g, Cholesterol 160 mg, Fat 3, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 27 g, TransFat 1 g

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 SPICY SHRIMPS



Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories     World Cuisine Recipes     Asian     Korean

Time 52m

Yield 2

Number Of Ingredients 12

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
  • Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
  • Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
  • Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE



Chinese-Style Crispy Shrimp With Sweet & Sour Sauce image

Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.

Provided by Manami

Categories     Lunch/Snacks

Time 50m

Yield 20 appetizers, 20 serving(s)

Number Of Ingredients 17

1 lb fresh shrimp or 1 lb frozen raw shrimp
1 egg, slightly beaten
1 tablespoon cornstarch
1 teaspoon dry white wine
1/2 teaspoon soy sauce
1/4 teaspoon salt
vegetable oil
1/2 cup all-purpose flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup red wine vinegar
1/2 cup catsup
1/3 cup granulated sugar
1/2 teaspoon red pepper sauce

Steps:

  • RED SWEET AND SOUR SAUCE:.
  • Mix all ingredients.
  • Have ready for shrimp.
  • SHRIMP:.
  • Remove shells from shrimp, leaving tails intact.
  • If shrimp are frozen do not thaw; peel under running cold water.
  • Make a shallow cut lengthwise down back of each shrimp and devein.
  • Slit shrimp lengthwise down the back almost in half.
  • Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
  • Cover and refrigerate 10 minutes.
  • Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
  • Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
  • Stir shrimp into batter until coated.
  • Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
  • Serve hot with sauce.

SWEET-AND-SOUR SHRIMP



Sweet-and-Sour Shrimp image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

1 tablespoon plus 1 1/2 teaspoons vegetable oil, divided
1 pound peeled, deveined large shrimp
Pinch of red-pepper flakes
1 chopped red bell pepper
1 can (15.25 ounces) Del Monte® Sliced Peaches in Heavy Syrup
1 tablespoon finely grated peeled fresh ginger
Cilantro
Rice with lemon wedges, for serving

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook shrimp and red-pepper flakes until shrimp are opaque. Transfer to a plate. Heat 1 1/2 teaspoons oil and cook bell pepper until crisp-tender, 1 minute. Add Del Monte® Sliced Peaches in Heavy Syrup, bring to a boil and cook until thickened. Stir in shrimp and ginger. Sprinkle with cilantro and serve over rice with lemon wedges.

SWEET AND SOUR SHRIMP WITH PINEAPPLE



Sweet and Sour Shrimp With Pineapple image

Make and share this Sweet and Sour Shrimp With Pineapple recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Asian

Time 30m

Yield 25 Shrimp, 3 serving(s)

Number Of Ingredients 10

1 tablespoon cornstarch
1/4 cup chicken broth, reduced sodium
1/4 cup Japanese soy sauce
1/4 cup rice vinegar
1 1/2 tablespoons sugar
1/2 teaspoon hot red pepper flakes, crushed
2 tablespoons vegetable oil, divided
1 lb large shrimp, shelled and deveined (21 to 25 count)
1 medium red bell pepper, cored, seeds and ribs removed, and cut into 1 inch cubes
3 garlic cloves, minced

Steps:

  • To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
  • Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
  • Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
  • Serve hot, spooned over rice.

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 :

SWEET-AND-SOUR SHRIMP SOUP



Sweet-and-Sour Shrimp Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, appetizer

Time 1h30m

Yield About 7 cups

Number Of Ingredients 14

3 pounds medium shrimp, shells on
2 tablespoons vegetable oil
1 stalk lemongrass, smashed
1 2-inch piece ginger
1/2 teaspoon dried chili powder
1 cup tomatoes, chopped and stewed
1 tablespoon roasted sesame-seed oil
2 cups 1/2-inch chunks fresh pineapple
2 teaspoons Vietnamese fish sauce
4 scallions, julienned
2 1/2 teaspoons lime juice
3/4 teaspoons sugar
Salt and freshly ground black pepper to taste
1/2 cup cilantro leaves

Steps:

  • To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
  • To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 5 grams, TransFat 0 grams

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SWEET AND SOUR SHRIMP - SUPER EASY RECIPE, BETTER THAN ...
2019-03-25 Using a small bowl, combine ketchup, pineapple juice, soy sauce, sugar and crushed red pepper; stir until well combined. In a separate dish, whisk together the vinegar and cornstarch. Add the cornstarch mixture to the ketchup …
From spicedblog.com
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SWEET AND SOUR SHRIMP - COOKED BY JULIE
2020-05-24 Whisk together the honey, vinegar, soy sauce, tomato paste, lemon juice, and orange juice in a medium bowl. In a separate bowl, whisk the cornstarch and water. Heat a wok on medium heat with 2 oil and stir fry shrimp for 20 seconds on each side. Add carrots, onion, and garlic and cook for another 1 minute then add the pineapple and bell peppers.
From cookedbyjulie.com
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SWEET AND SOUR SHRIMP STIR-FRY - RECIPE RUNNER
1/4 teaspoon ground ginger. 2 teaspoons arrowroot powder or cornstarch. 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. When the oil is hot, swirl to coat the bottom of the skillet and add in the carrots and red bell pepper. Sauté for 2 minutes.
From reciperunner.com
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SWEET AND SOUR SHRIMP RECIPE - DELISH
2011-12-17 Directions. In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch, and vinegar. Heat a …
From delish.com
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20-MINUTE SWEET AND SOUR SHRIMP STIR-FRY - JUST A TASTE
2016-04-26 Make the stir-fry: Add the olive oil to a wok or large, tall-sided sauté pan set over medium heat. Once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes. Move the shrimp and snap peas to the edges of the pan, increase the heat to medium-high then pour ...
From justataste.com
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EASY KETO SWEET AND SOUR SHRIMP - DR. DAVINAH'S EATS
2020-08-21 Instructions. Heat the olive oil in a large skillet to medium-high heat. Add the bell pepper, onions, garlic and soy sauce to the skillet. Cook until the onions are translucent (about 3-4 minutes) Add sweet & sour sauce until it’s heated through (about 2-3 minutes if you start with the sauce at room temperature)
From drdavinahseats.com
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SWEET AND SOUR SHRIMP - DINNER AT THE ZOO
2017-06-19 Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened. Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.
From dinneratthezoo.com
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SWEET-AND-SOUR SHRIMP RECIPE - GRACE PARISI | FOOD & WINE
Step 1. In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar. Advertisement. Step 2. Heat a large skillet until very hot. Add the oil ...
From foodandwine.com
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SWEET-AND-SOUR SHRIMP RECIPE | MYRECIPES
Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in …
From myrecipes.com
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SWEET AND SOUR SHRIMP | SEAPAK
1 tablespoon cornstarch. Directions. Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray. Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste. Bake for 14 minutes or until shrimp are browned and ...
From seapak.com
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CRISPY SWEET AND SOUR SHRIMP RECIPE | CDKITCHEN.COM
Remove from the heat and keep warm. Heat 2-inches of oil in a deep saucepan or Dutch oven to 375 degrees F. For the shrimp: Combine the flour, cornstarch, baking powder, salt, water, and egg in a shallow dish and whisk until combined. Dip the shrimp into the batter, letting any excess drip off. Add to the hot oil and cook in batches until ...
From cdkitchen.com
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SWEET AND SOUR SHRIMP RECIPE - SIMPLE CHINESE FOOD
3. Next, adjust the juice, add half a bowl of water to a small bowl, and then add seasonings according to personal taste, one spoonful of vinegar, one spoonful of sugar, one spoonful of oyster sauce, a little pepper, and finally half a spoonful of starch.
From simplechinesefood.com
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SWEET AND SOUR SHRIMP RECIPE: A DELICIOUS 25-MIN CHINESE ...
Here’s a short version of the preparation. The full instructions and ingredient list are in our sweet and sour shrimp recipe card at the bottom. Batter the shrimp. Mix the sauce ingredients. Fry the shrimp, 2 mins per side. Sauté garlic, bell peppers, and onions. Pour the sauce, then stir in pineapple. Add the shrimp and toss.
From healthyrecipes101.com
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COOKING WITH RANIA: SWEET AND SOUR SHRIMP - CBS PITTSBURGH
2022-02-09 Combine the garlic, ginger, scallion whites and 1½ teaspoons of oil in a small bowl. Heat 2 teaspoons oil in a 12-inch non-stick wok over …
From cbsnews.com
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SWEET AND SOUR SHRIMP WITH BROCCOLI - ONCE UPON A CHEF
Prep the scallions, garlic, and ginger. Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic. Cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp. Cook, stirring frequently, until mostly pink and curled, but not cooked through ...
From onceuponachef.com
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SWEET AND SOUR SHRIMP | BETTER HOMES & GARDENS
Step 2. Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque.
From bhg.com
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Top Asked Questions

How to make sweet and sour shrimp sauce?
Make a cornstarch slurry. Season shrimp with salt and pepper. Cook shrimp with vegetables and sesame oil. Stir-fry bell pepper, zucchini, garlic, ginger, and pineapple. Add the sweet and sour sauce, simmer for 2 minutes. Stir in the cornstarch slurry and cook until thickened, 30 seconds.
How to cook shrimp stir fry with sauce?
Directions. 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.
What is sweet and sour shrimp served with?
The shrimp is tossed in a sweet and sour sauce directly in a skillet or wok while cooking. Sweet and sour shrimp is often served hot over warm white rice and garnished with sesame seeds and scallions. Serve this sticky shrimp, bell pepper, and pineapple stir-fry over rice for an easy and satisfying meal.
How to cook shrimp with rice vinegar?
Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl. 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.

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