SWEET AND SOUR SHRIMP
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
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.
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
SWEET AND SOUR SHRIMP STIR-FRY
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!
STIR-FRIED SWEET-AND-SOUR SHRIMP
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
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.
GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: large shrimp, garlic, broccoli floret, onion, low sodium soy sauce, sesame oil, salt
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
- Pour in the shrimp and season with ¼ teaspoon of the salt.
- Fry the shrimp for 1 minute on each side.
- Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
- Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
- Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, Sugar 2 grams
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SWEET-AND-SOUR BEEF WITH BROCCOLI
Our Test Kitchen recreated the classic Chinese beef and broccoli dish using a beautiful variety of colorful veggies and inexpensive ground beef. Serve over rice noodles--which you can find in the Asian section of your grocery store--for a change from regular rice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and reserved juice until blended; set aside., Cook rice according to package directions. Meanwhile, in a large skillet, stir-fry the broccoli, mushrooms, red pepper and water chestnuts in oil for 3-5 minutes or until crisp-tender; remove and set aside. In the same pan, cook beef over medium heat until no longer pink; drain. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve with rice.
Nutrition Facts :
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
- In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
- Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
- Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
SWEET AND SOUR STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER
You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- In a large wok heat oil over medium-high heat.
- Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
- In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
- Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
- In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
- Serve topped sesame seeds then topped chopped green onions.
Nutrition Facts : Calories 440.7, Fat 16.5, SaturatedFat 2.1, Cholesterol 286, Sodium 2052.4, Carbohydrate 37.7, Fiber 3.4, Sugar 19.4, Protein 35.9
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
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 WITH PINEAPPLE
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
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
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
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 :
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- 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.
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- In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.
- Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes. Add the sauce and broccoli to the pan. Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes. Sprinkle the dark green scallions over top and serve with rice.
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