Sweet And Sour Shrimp Stir Fry Food

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 & SOUR SHRIMP STIR-FRY

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.

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 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

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.

SWEET AND SOUR STIR-FRIED SHRIMP

Steps:

• Combine the sauce ingredients and set aside.
• Coat the shrimp very lightly with flour and shake off excess.
• Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
• Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
• Add the shrimp, warm and serve.

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 SOUR STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER

Steps:

• In a large wok heat oil over medium-high heat.
• Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
• In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
• Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
• In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
• Serve topped sesame seeds then topped chopped green onions.

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.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the 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.

STIR-FRIED SWEET-AND-SOUR SHRIMP

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.