SWEET AND SOUR SHRIMP
Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce.
Provided by Jessica Gavin
Categories Main Course
Time 15m
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
- Whisk together cornstarch and water in a small bowl.
- Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
- Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
- Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
- Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
- Add in the garlic and ginger, stir-fry for 30 seconds.
- Add in the pineapple and stir-fry for 30 seconds.
- Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
- Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
- Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
- Serve sweet and sour shrimp garnished with green onions and sesame seeds.
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.
SIMPLE SWEET AND SOUR SHRIMP
In less time than it takes to wait for delivery from a restaurant, you can make an Asian-inspired supper from scratch!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440, Carbohydrate 74 g, Cholesterol 160 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 40 g, TransFat 0 g
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
Sweet and Sour Shrimp
Provided by Minute® Rice
Yield 6
Number Of Ingredients 11
Steps:
- Our homemade Sweet and Sour Shrimp is perfect for meal prep during your week. Impress your coworkers with a sophisticated and quick meal for lunch! Step 1
- Drain pineapple chunks; reserve juice. Combine 1/3 cup juice with sweet and sour sauce, rice vinegar, 1 teaspoon cornstarch and Sriracha, if using, together in a small bowl. Set aside. Step 2
- Combine remaining juice with water to equal 2 cups. Prepare rice according to package directions, using juice mixture. Step 3
- Toss shrimp with remaining 1 tablespoon of cornstarch in a small bowl. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add shrimp mixture to the pan and cook for 2 to 3 minutes turning once, until lightly browned around the edges. Remove shrimp and set aside. Step 4
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add bell pepper, onion and pineapple chunks to skillet and cook for 3 to 5 minutes. Return shrimp to skillet and add snow peas. Cook for 1 minute longer. Stir in the sweet and sour sauce mixture and cook, stirring until bubbling and slightly thickened. Serve over rice.
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
SWEET AND SOUR SHRIMP STIR-FRY
Recipe is adapted from Weight Watchers' Sweet and Sour Shrimp recipe originally published in Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes. The original recipe was calculated at 1540 calories for four servings, however we've added some extra fresh pineapple to the dish, which according to some online calculators would add about another 100 calories. Based on four servings, this recipe is roughly 410 calories per serving plus additional calories for the rice.
Provided by Martha
Time 45m
Number Of Ingredients 18
Steps:
- In a medium bowl, mix pineapple juice, sugar, vinegar, tomato paste, soy sauce, hot sauce and corn starch. Mix to dissolve corn starch. Set aside.
- In a wok or heavy bottomed pan, heat to medium high and add two teaspoons of the oil. When oil starts to smoke, add shrimp and cook about 3 minutes flipping to cook both sides and cook until pink. Do not over cook. Remove shrimp to a bowl or plate.
- Add remaining teaspoon of oil and cook ginger and garlic for 30 seconds. Add all other ingredients except reserved liquid from step one. Cook stirring often for 4-6 minutes or until vegetables are starting to get tender but not mushy.
- Add shrimp back in. Give the sauce a quick stir and add to the shrimp and vegetables and cook for about 2 minutes to thicken sauce and blend ingredients.
- Remove from heat and serve over white rice.
SWEET AND SOUR PRAWNS
These deliciously tangy Sweet and Sour Prawns are a tasty combination of tempura-battered wok-fried shrimp, vegetables, and pineapple coated in my homemade sweet and sour sauce! It's the perfect better-than-takeout Chinese food entree to make at home any night of the week!
Provided by Angela
Categories Dinner Recipes Entrees Main Course Seafood
Time 35m
Number Of Ingredients 9
Steps:
- Make the sweet and sour sauce as instructed in the recipe. Set aside.
- In a medium-size mixing bowl, whisk the egg whites until light and foamy. Add the cornstarch and continue whisking until all of the cornstarch has dissolved and you have a smooth batter.
- Heat a wok, large skillet, frying pan, or Dutch oven to medium-high heat with enough cooking oil to fry the shrimp. The oil should reach 350 degrees F (175 degrees C) when ready to fry your battered shrimp.
- Coat your peeled and deveined shrimp into the batter using a heat-safe slotted spoon or fork. Let the excess batter drip off of the shrimp before placing them into your heated oil.
- Fry the battered shrimp for 4-5 minutes, or until a light golden brown. Remove the cooked shrimp from your cooking oil and transfer to a paper towel-lined plate to drain off excess oil. Cook the shrimp in batches, if needed, until all of your shrimp are done.
- Clean out debris from your oil and leave about 2 tablespoons of your cooking oil in the wok or skillet to stir fry your vegetables. Return the wok to medium-high heat and add your cut vegetables. Stir fry until tender, about 2-3 minutes.
- Pour the sweet and sour sauce over your wok fried vegetables and stir to thoroughly coat the cut veggies. Add the shrimp back to the wok or skillet and stir to coat. Cook until the sauce is shimmering and the shrimp and sauce are heated through.
- Remove from heat and serve immediately. Serve over steamed or fried rice, garnish with sesame seeds and chopped green onion if desired.
Nutrition Facts : Calories 380 kcal, Carbohydrate 61 g, Protein 29 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1257 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
SWEET AND SOUR SHRIMP RICE BOWLS
Super easy shrimp and rice bowl that starts with a bagged salad kit from the produce section of your local grocery store. Use leftover cooked white rice or make a pot of instant in the morning that can be chilled till dinner time.
Provided by Tonia
Categories Main Dish
Time 30m
Number Of Ingredients 9
Steps:
- Whisk the dressing from salad kit with the ketchup and chili-garlic sauce in a small bowl. Set aside.
- Heat 2 teaspoons of the canola oil in a large skillet over medium-high heat. Add the vegetables from the salad kit. Cook and stir for about 30 seconds. Add the rice. Cook and stir 2-3 minutes. Add sesame oil. Cook and stir about 30 seconds. Divide mixture between 2 bowls.
- Wipe out the skillet. Add remaining 2 teaspoons of canola oil and heat over medium-high heat. Add the shrimp in a single later; salt and pepper. Cook about 1 minute per side or until lightly browned. Add the dressing mixture and stir for about 1 minute.
- Divide the cooked shrimp and sauce mixture evenly between the two rice bowls. Top with salad kit toppings if desired.
Nutrition Facts : Calories 337 kcal, Carbohydrate 31 g, Protein 14 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 91 mg, Sodium 491 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SHEET PAN SWEET AND SOUR SHRIMP
Love take-out food, but not all the calories and fat? This delicious, healthy Sheet Pan Sweet and Sour Shrimp recipe is fantastic for satisfying that craving! Crisp, delicious vegetables paired with tender shrimp in a light ginger sauce also makes for a healthy meal-prep idea!
Provided by Erin @ Delightful E Made
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 333 calories, Carbohydrate 70 grams carbohydrates, Fat 1 grams fat, Protein 11 grams protein, ServingSize 1 1/2 cups, Sodium 2737 milligrams sodium, Sugar 41 grams sugar
CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE
Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 20 appetizers, 20 serving(s)
Number Of Ingredients 17
Steps:
- RED SWEET AND SOUR SAUCE:.
- Mix all ingredients.
- Have ready for shrimp.
- SHRIMP:.
- Remove shells from shrimp, leaving tails intact.
- If shrimp are frozen do not thaw; peel under running cold water.
- Make a shallow cut lengthwise down back of each shrimp and devein.
- Slit shrimp lengthwise down the back almost in half.
- Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
- Cover and refrigerate 10 minutes.
- Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
- Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
- Stir shrimp into batter until coated.
- Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
- Serve hot with sauce.
SWEET AND SOUR PRAWNS
When Bawang Supermarket Apple Cider Vinegar handed in the homework, they found out that they had to hand in two homework, one for each meat and vegetable. In the hot dog days, the most popular meat dishes are seafood, which is nutritious and non-greasy, and has the effect of losing weight. Such a fruity apple cider vinegar is super delicious when prepared with a sweet and sour prawn! The color is gorgeous, sweet and sour, it's a hot summer appetizer, you can eat with wine and dinner, and even the shrimp skins can be eaten!
Provided by Weilan Weibo
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Thaw prawns
- Wash and pick out the shrimp thread
- Peel the green onion and ginger, wash and shred, wash and cut coriander into sections
- Amount of sugar
- Add apple cider vinegar, salt and a small amount of soy sauce
- According to your own taste, adjust the right amount of cold white open
- Add the right amount of oil to the wok, add the prawns and stir fry
- Stir fry with ginger
- Pour in the sweet and sour sauce
- Add scallions to collect juice
- Out of the pot, sprinkle with coriander leaves.
SWEET AND SOUR SHRIMP VEGETABLE STIR FRY
I know, shrimp doesn't sound very vegetarian, so on the nights we have vegetarian company I substitute portabella mushrooms instead. I also use corn starch sometimes to thicken the sauce and sometimes use gluten free soy sauce to change the sauce flavor a little or add some additional pineapple juice to make it a little more...
Provided by Dennis Purcell
Categories Seafood
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Start 2 cups of brown rice (or your choice) ahead of time. I use an "Aroma" rice cooker which takes about 2 hours for brown rice. Perfect rice every time.
- 2. Mix the lime, orange, pineapple juices together heat and thicken if you choose to. You can also add more pineapple juice if desired or add some soy or Tamara sauce to taste.
- 3. In a hot wok, add oil of your choice. Cook the shrimp until pink and done put into a separate large bowl. Cook each vegetable separately until they are just warm but not done to be soft. Add each cooked vegetable into the bowl.
- 4. Heat the pineapple chunks in the wok. Add the juices to the pineapples chunks and then the rest of the cooked vegetables. Stir to re-heat.
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.
CHINESE SWEET AND SOUR VEGETABLES
We had this tonight and it was just wonderful so I thought I would share. The sauce is just thick enough to stick to the vegetable perfectly.
Provided by Nimz_
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
- Add carrots, cover and steam for 4 minutes.
- Remove lid and add an additional 1/4 cup water and bring to a boil.
- Add broccoli and red peppers.
- Reduce heat to medium.
- Cover and steam another 4 minutes or until vegetables are crisp-tender.
- Meanwhile, combine cornstarch and sugar in small bowl.
- Blend in pineapple juice, soy sauce and vinegar until smooth.
- Transfer vegetables to colander and drain.
- Stir pineapple mixture and add to skillet.
- Cook and stir 2 minutes or until sauce boils and thickens.
- Stir in sesame oil.
- Return vegetables to skillet along with the green onions and toss with sauce.
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 WITH PINEAPPLE
Make and share this Sweet and Sour Shrimp With Pineapple recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Asian
Time 30m
Yield 25 Shrimp, 3 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
- Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
- Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
- Serve hot, spooned over rice.
SWEET AND SOUR SHRIMP
This sweet and sour shrimp recipe is made with crispy shrimp, colorful veggies and pineapple, all tossed in a homemade sweet and sour sauce. The perfect quick and easy summer dinner that's perfect for entertaining!
Provided by Sara Welch
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste.
- Bake for 14 minutes or until shrimp are browned and crispy and peppers are softened.
- While the shrimp and peppers are cooking, make the sauce. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil.
- Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened.
- Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.
Nutrition Facts : Calories 390 kcal, Carbohydrate 38 g, Protein 1 g, Fat 12 g, SaturatedFat 1 g, Sodium 459 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
SWEET AND SOUR SHRIMP (PRAWNS)
Sweet and Sour Shrimp - A super easy and quick recipe for shrimp in a Chinese style sweet and sour sauce, perfect with rice and some stir fried vegetables.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 25m
Number Of Ingredients 13
Steps:
- Add the sauce ingredients to a bowl and whisk to combine.
- Spray frying pan or work over a medium-high heat with some spray oil
- Once hot, add the shrimp and fry on both sides (2-3 minutes) just until they turn pink and then remove and set aside.
- Add in the sauce ingredients to the pan and heat until it thickens
- Add back in the shrimp and continue to simmer until shrimp is heated through
- Sprinkle with some chopped spring onion and a pinch of toasted sesame seeds.
- Serve with your choice of sides.
Nutrition Facts : Calories 157 calories, Carbohydrate 14.3 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 0.7 grams fat, Fiber 2.1 grams fiber, Protein 22.6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 SERVING, Sodium 891 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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