Sweet And Sour Shrimp Flat Belly Diet Food

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 (FLAT BELLY DIET)

Steps:

• Heat the oil in a nonstick skillet over medium high heat.
• Add the peppers and cook for about 5 minutes, stirring, occassionally.
• Add the jam and vinegar. Cook for 2 minute or until bubbling.
• Add the shrimp and cook for 3 minutes or until bubbling.
• Serve and sprinkle with peanuts.
• NOTE: I changed the cook times slightly to account for the recipe being doubled.

SHEET PAN SWEET AND SOUR SHRIMP

Steps:

• Preheat oven to 400 degrees. Lightly spray a baking sheet pan with non-stick cooking spray. Set aside.
• In a small bowl, whisk together the soy sauce, honey, Hoisin sauce, orange juice, ginger and red pepper flakes. Set aside.
• To a large bowl add the raw shrimp, carrots, broccoli, peas and red bell pepper. Pour the sauce over the top of the vegetables and shrimp and toss together to coat. Pour all of the ingredients onto the prepared sheet pan, and spread out evenly on the pan.
• Bake at 400 degrees for 12-15 minutes. Remove from oven and let cool for a few minutes before serving. Top with fresh ground pepper, if desired.

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.