Sweet N Tangy Shrimp Recipes

SWEET N' SPICY SHRIMP LETTUCE TACOS

Steps:

• Separate the lettuce into cups and reserve.
• Heat 1 tablespoon of the canola oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes. Add the vinegar and heads up ¿ keep your head back to avoid a sinus attack! Add in the lime zest, agave and Sriracha. Toss and remove to a serving plate.
• Dress the avocado with the lime juice.
• Serve the shrimp with the lettuce for taco building. Fill the lettuce with the shrimp and top with scallions, avocado and cilantro.

SWEET AND SOUR SHRIMP

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 IN A HURRY

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.

SWEET AND SPICY SHRIMPS

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.

SWEET AND SPICY SHRIMP

Steps:

• Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
• Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
• Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

SWEET 'N' TANGY SHRIMP

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

SWEET N' SPICY SHRIMP

Steps:

• Pour carrot juice into a non-reactive pan and bring to a simmer over *low* heat.
• Simmer for 40 minutes, then check. The juice should have mostly evaporated, leaving a sweet residue.
• Scoop out the carrot residue with a rubber spatula.
• In a blender, mix the carrot residue, chipotle (or jalapenos), and oil together. Sauce will last for 2 weeks in the fridge.
• Put the cooked shrimp and pineapple on a pile of rice, and drizzle your carrot sauce all over it.
• Toss the chives on top.
• Enjoy!

TANGY-SWEET SHRIMP SAUCE

Steps:

• In a small bowl, combine the lime juice and vinegar. Whisk in the shrimp sauce, blending well. Add the fish sauce, sugar, and water and whisk to dissolve the sugar. Taste and adjust as needed to arrive at a pleasantly tangy, sweet, salty, pungent sauce. A little more lime (up to 1 tablespoon) will tame the pungency and sweetness. If the overall flavors are too intense, add water by the teaspoonful. If you like shrimp sauce, whisk in more. When you are satisfied with the balance, add the chiles and set aside for 30 minutes to let the flavors develop before serving.
• Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.

SWEET-N-SPICY MARINATED SHRIMP

Steps:

• Combine olive oil, salt, pepper and cayenne pepper. Add uncooked shrimp to marinade for at least one hour.
• Mix orange marmalade and hoison sauce together.
• Stir fry marinated shrimp in sauce until cooked through.
• Serve immediately.

THAI-STYLE SWEET AND SALTY SHRIMP

Steps:

• Pat the shrimp very dry and lightly season with salt and pepper.
• In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
• Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.