Easy Thai Sweet Sour Shrimp Food

SWEET AND SPICY THAI SHRIMP STIR FRY

Steps:

• Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

SIMPLE SWEET AND SOUR SHRIMP

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.

THAI SWEET AND SOUR SHRIMP

Steps:

• Warm a wok or large frying pan of choice over medium high heat.
• Add a few tablespoons of cooking oil of choice. Stir-fry garlic until fragrant.
• Add the rest of the veggies, and stir-fry until crisp tender, just a few minutes.
• Mix all the sweet and sour sauce ingredients together, and add to the pan. Add in the corn starch mixture, and mix until thickened, just a minute or so.
• Add in the shrimp, and stir-fry until pink. It should only take a minute or two. Watch out that you don't overcook because it goes from plump and perfectly cooked to shrunken and chewy overcooked super fast!
• Serve with jasmine rice.
• Enjoy!

SWEET AND SOUR SHRIMP

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.

EASY THAI SWEET & SOUR SHRIMP

Steps:

• Gather the ingredients.
• Pour one can of pineapple chunks (with juice) into a medium-size pot.
• Drain the juice from the other can into the pot, squeezing out all the juice from the fruit (you can save it for eating or other dishes).
• Add the vinegar, sugar, fish sauce, cayenne, lemon or lime juice, and ketchup.
• Bring to a boil, then reduce heat to medium or until you get a nice strong simmer. Simmer 12 to 15 minutes, uncovered, or until sauce reduces by one-third. Remove from heat and set aside.
• 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.
• Add the shrimp plus soy sauce and continue stir-frying until shrimp turn pink on the outside (1 minute).
• Add remaining sauce. Stir and bring to a gentle simmer for 1 minute, then reduce heat to medium-low.
• In a cup, stir cornstarch into​ the water with a fork until dissolved. Add this to the stir-fry, stirring slowly. When your stir-fry has thickened enough for your liking (about 1 minute), remove from heat.
• Do a taste-test, looking for a balance of sweet and sour, plus a hint of spicy and salty flavors. If too sour, add more sugar; if too sweet or too salty, add more lemon/lime juice. More cayenne can be added for more spice. If you'd like a deeper color, add a few drops red food coloring (optional). Top with toasted sesame seeds, if desired, then serve with Thai rice and enjoy!

SWEET AND SOUR PANKO SHRIMP

Steps:

• In a saucepan coated lightly with oil on medium heat, saute shallots, ginger and chiles until soft, about 3 minutes. Deglaze with juices, sugar and soy sauce. Check for seasoning. Reduce by 50 percent until a syrup consistency is achieved. Meanwhile, season the shrimp with salt and pepper. Mix flour with chile. Dredge shrimp in chile-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens.

SWEET AND SOUR SHRIMP

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.

SWEET-AND-SOUR THAI SHRIMP SALAD

Steps:

• In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture.
• When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well.
• In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.

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.

THAI SWEET AND SOUR SAUCE

Steps:

• Heat vinegar and sugar in a sauce pan over high heat until sugar dissolves, about 3 minutes.
• Add soy sauce and salt.
• Stir. Continue to cook until sauce slightly thickens.
• Remove from heat and stir in garlic and chili sauce.