SWEET-AND-SOUR SHRIMP AND VEGETABLE STIR FRY
The stir fry reminds me of so many popular restaurant dishes, except with far less salt, fat, grease, and more budget-friendly. It's a fast, easy recipe that the whole family will love and it's ready in 15 minutes. The stir fry has sweet and juicy shrimp, crisp-tender sugar snap peas, broccoli, bell peppers, and carrots. The shrimp and veggies are coated in a sweet-and-sour sauce mixture that's perfectly sweet with just the right amount of tang. Use the recipe as an excuse to clean out your produce drawer or pantry. Try mushrooms, snow peas, baby corn, bamboo shoots, or water chestnuts. Healthy, effortless, quick and easy dinners are always welcome especially on busy weeknights.
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 17
Steps:
- Rice - Cook according to package directions; set aside.
- Stir Fry - To a medium bowl or large measuring cup, add the sweet-and-sour sauce, honey, lemon juice, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and stir to combine; set sauce aside.
- To a large skillet, add the olive oil, shrimp, and cook over medium-high heat for about 2 minutes, or until just pink; flip halfway through. Cooking time will vary based on size of shrimp and pan used. Shrimp should be about 90% cooked through; be careful not to overcook because shrimp continue to cook as they simmer in the stir fry sauce and you don't want them to get rubbery or tough.
- Carefully add the sauce, noting that it will likely bubble up in the first few seconds.
- Add the vegetables and stir to combine.
- Allow sauce to bubble at a low boil for about 3 to 5 minutes, or until sauce has thickened and reduced some, shrimp are cooked through, and vegetables are crisp-tender. Stir intermittently throughout.
- Serve immediately over rice. Stir fry is best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving as desired.
Nutrition Facts : Calories 523 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1501 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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!
SWEET AND SOUR SHRIMP IN A HURRY
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
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.
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.
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
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
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 & SOUR SHRIMP STIR-FRY
Make and share this Sweet & Sour Shrimp Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine ketsup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.
- Drain pineapple in small colander, reserving juices in small bowl.
- Measure 1/2 cup reserved pineapple juice; add to ketsup mixture and set aside.
- (Discard any remaining juice.) Trim pea pods and cut diagonally in half.
- Cut tomatoes into wedges.
- Heat oil in stir-fry skillet over medium-high heat until hot.
- Add pea pods and pressed garlic to skillet.
- Stir fry for 1 minute.
- Reduce heat to medium.
- Stir ketsup mixture, and add to skillet.
- Bring to a boil.
- Cook and stir 1 minute until thickened.
- Add pineapple and shrimp to skillet; toss and heat thoroughly.
- Remove from heat.
- Gently stir in tomato.
- Serve over rice.
Nutrition Facts : Calories 270.9, Fat 4.1, SaturatedFat 0.6, Cholesterol 135.7, Sodium 811, Carbohydrate 40.1, Fiber 1.7, Sugar 32.8, Protein 20.1
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