SWEET AND SOUR SHRIMP
Sweet and Sour Shrimp with plump and juicy shrimp in mouthwatering sweet and sour sauce. This easy Chinese shrimp stir-fry recipe is amazing with steamed rice or noodles.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Rinse and drain the shrimp, pat dry with paper towels and set aside.
- Mix all the ingredients for the Sweet and Sour Sauce together. Stir to combine well. Set aside.
- Heat up a skillet with the cooking oil on high heat. When it's heated, add the garlic and stir fry until the garlic turns light brown. Add in the shrimp, stir fry until the surface turns white. Add in the Sweet and Sour Sauce and let cook for 1 minute, or until the shrimp is cooked through. Add more water to loosen the Sauce if it dries up or becomes too thick.
- Garnish with chopped scallions and white sesame and serve immediately.
Nutrition Facts : Calories 288 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 381 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 people, Sodium 1838 milligrams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
HOT 'N' SOUR SHRIMP
Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 657mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
THAI HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
- In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
- Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.
HOT DAMN SWEET AND SOUR SHRIMP!
Steps:
- Rinse and drain shrimp.Place into small bowl and toss with juice of 1 lemon. Set aside. In a large (14") skillet or wok heated over med. heat, add all peppers,onions and honey mango and saute for appx. 2 minutes.Add pine nuts,cilantro and garlic and continue sauteing for an additional 2 mins.Sprinkle curry powder over ingredients in pan. Mix together water, corn starch and liqueur and add to pan. Add shrimp and bring mix to a boil while tossing all ingredients to coat evenly. cover and turn off heat. Let stand 3 minutes. Serve over steamed white rice.
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 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!
HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
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
HOT AND SWEET SHRIMP
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix sugar and fish sauce together, then stir in 1/2 cup water. Add the pepper, ginger and garlic. Place in a nonstick skillet and cook over high heat about five minutes, until the mixture starts to become syrupy.
- Add the shrimp and cook, stirring, until firm and pink. Cook a few minutes longer, turning the shrimp constantly, so it becomes coated with the sauce.
- Stir in the lime juice and basil and serve with steamed rice.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 1 gram, Carbohydrate 106 grams, Fat 2 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1710 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET & SOUR CHICKEN & SHRIMP
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
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 CASSEROLE (MICROWAVE)
Make and share this Sweet and Sour Shrimp Casserole (Microwave) recipe from Food.com.
Provided by MsSally
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
- In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
- In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
- Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.
SWEET AND SOUR SHRIMP & VEGETABLES
This is my version of sweet & sour shrimp. I've tried and tried to find the exact recipe I was looking for but never found it, so I just made my own! I hope you enjoy it :) I like to use fresh pineapple, but if you cant thats fine. The chunks are optional... I use them sometimes, and othertimes I just leave them out. Dont use a lot of pineapple chunks, because its too overwhelming! :)
Provided by love4culinary
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently.
- Allow the carrot to cook for about 4 minutes.
- Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so.
- In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne.
- Add your liquid mixture to the skillet and bring to a heavy simmer.
- Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes.
- Don't overcook your shrimp.
- At this time, you can throw in your pineapple chunks if you wish to use them.
- While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use).
- Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all.
- You may turn your heat down to medium-low.
- Serve with rice.
- ENJOY!
Nutrition Facts : Calories 300.5, Fat 8, SaturatedFat 1.2, Cholesterol 147.2, Sodium 2018.1, Carbohydrate 37.4, Fiber 3.4, Sugar 23, Protein 20.7
SWEET AND SOUR SHRIMP (OR CHICKEN)
Make and share this Sweet and Sour Shrimp (Or Chicken) recipe from Food.com.
Provided by luvmybge
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
- Drain pineapple, reserving juice (about 1/2 cup).
- Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
- Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
- Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
- Add the shrimp and cook for about 3 minutes or until cooked through.
- Drain on paper toweling.
- Heat remaining oil in skillet.
- Add sweet peppers; stir-fry 6 minutes.
- Add onion, garlic, ginger; stir-fry 1 minute.
- Stir tomato mixture into skillet.
- Bring to boiling.
- Add shrimp and pineapple; heat through.
- Serve over rice.
- Garnish with slivered green onion, if you wish.
HOT AND SOUR SHRIMP STIR-FRY
Make and share this Hot And Sour Shrimp Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp.
- Combine shrimp and next 5 ingredients in a shallow bowl; stir well.
- Cover and marinate in refrigerator 30 minutes, stirring occasionally.
- Discard stems from mushrooms.
- Cut mushrooms tops in half; set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add green onions and shrimp; stir-fry 1 minute.
- Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
- Serve over rice.
BATTER FOR SWEET AND SOUR SHRIMP
Make and share this Batter for Sweet and Sour Shrimp recipe from Food.com.
Provided by Aroostook
Categories Healthy
Time 20m
Yield 30 shrimp coated, 30 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and let set for 10 minutes.
- Dip shrimp in batter and shake off excess.
- Deep fry 350 degree F for 5-6 minutes.
- Drain on paper towels.
- Keep warm in 200 degree F oven until ready to serve.
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