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.
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 AND SOUR STIR-FRIED SHRIMP
Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5
Provided by TXOLDHAM
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 255.7, Fat 5.6, SaturatedFat 0.7, Cholesterol 172.8, Sodium 255.7, Carbohydrate 26.3, Fiber 1.9, Sugar 15.7, Protein 24.9
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 STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER
You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 440.7, Fat 16.5, SaturatedFat 2.1, Cholesterol 286, Sodium 2052.4, Carbohydrate 37.7, Fiber 3.4, Sugar 19.4, Protein 35.9
SWEET AND SOUR SHRIMP
This simple Chinese stir-fry has a fresh balance of flavours. Keep the calorie count down by using boiled rice noodles instead of stir-fried rice.
Provided by English_Rose
Categories Chinese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the shrimp and remove the black vein if necessary.
- Heat the sesame oil in a wok (or non-stick frying pan) and stir-fry the shrimp until they turn from grey to pink.
- Add the garlic, ginger and scallions and stir-fry for a couple of minutes. Add the red chili and stir-fry for a further minute.
- Finally, add the sweet and sour sauce and cook for a couple of minutes until the mixture is bubbling.
- Scatter with the chopped cilantro and serve at once with boiled rice or noodles.
Nutrition Facts : Calories 291.8, Fat 6.9, SaturatedFat 1.1, Cholesterol 215.5, Sodium 520.5, Carbohydrate 26.1, Fiber 1.8, Sugar 18.8, Protein 30.2
SWEET AND SOUR SHRIMP FRIED RICE
A delicious, healthy stir fry that is also low-fat! From the Beauty Food Cookbook. Hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, stir the rice over medium high heat until lightly toasted.
- Add the water and salt and bring to a boil.
- Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.
- Meanwhile, wash, trim and peel the carrots, then cut into slices.
- Halve the bell pepper, remove the seeds, rinse and cut into squares.
- Trim the green onion and cut into thin rings.
- Peel the ginger and cut into very thin strips.
- Peel and halve the pineapple and cut away core and any brown spots.
- Chop flesh of pineapple.
- In a wok or large skillet, heat the oil over medium - high heat.
- Add the carrots, pepper, and green onion and stir-fry briefly.
- Then gradually add the coconut, ginger and bean sprouts sirring continuously.
- Add the cooked rice, pineapple and shrimp.
- Stir - fry until the shrimp just turns opaque.
- Season with soy sauce and serve immediately.
Nutrition Facts : Calories 603, Fat 30.7, SaturatedFat 13.6, Cholesterol 135.7, Sodium 1348.4, Carbohydrate 59.4, Fiber 9.1, Sugar 13.4, Protein 26.2
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