SWEET AND SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir chile-garlic sauce and honey together in a small bowl.
- Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
- Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
SWEET AND SPICY THAI SHRIMP STIR FRY
Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
SWEET AND SPICY SHRIMP STIR-FRY
I threw together a few random ingredients to create this stir-fry. It turned out DH thought it was the best ever and labeled it Recipezaar-worthy. The sauce is sweet and spicy with just the right amount of "kick". DH suggested the addition of sesame oil to the veggies just after they are cooked tender-crisp, which gives a little extra "something" to the dish. This recipe calls for shrimp, but one could substitute chicken or pork as well. Enjoy!
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
- Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
- Cook rice according to package instructions.
- Return wok to heat and add shrimp. Saute for two minutes or until heated through.
- Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.
SPICY LEMON GARLIC SHRIMP
This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks.
Categories appetizers main dish seafood
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp. Bake until shrimp is opaque and butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
QUICK SPICY GARLIC SHRIMP NOODLES
Provided by Seonkyoung Longest
Number Of Ingredients 16
Steps:
- Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
- Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside. Combine soy sauce, fish sauce, sake, maesailaek, gochugaru and black pepper in a mixing bowl and set aside.
- Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet to sear them evenly. Cook 1 to 2 minutes then flip over. Add butter and chopped garlic, mix well until butter is melted and bubbles.
- Pour the sauce mixture and toss the shrimp quickly. Add the cooked pasta and chopped Serrano and green onions into the skillet. Quickly, stir everything together. Add pasta water as needed. Turn off the heat and garnish wish sesame seeds and drizzle some sesame oil. Enjoy!
SZECHWAN GARLIC SHRIMP
Provided by ReadySetEat
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large wok or skillet set over medium-high heat. Add shrimp and cook, turning, for 1 to 2 minutes or until pink and starting to brown. Transfer to a plate.
- Add onion, carrot and green pepper. Cook, over medium heat, for 5 minutes or until softened. Add VH® Sweet & Spicy Szechuan Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; add shrimp and water chestnuts to wok.
- Simmer for 2 minutes or until shrimp is cooked through. Serve over cooked noodles and sprinkle with green onion.
Nutrition Facts : @id https
SWEET AND SPICY GARLIC SHRIMP
Make and share this Sweet and Spicy Garlic Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in a medium bowl and sprinkle with cornstarch and salt. Toss the shrimp and let stand for 10 minutes.
- Meanwhile prepare the sauce. Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.
- Heat a wok over high heat. Add the oil and swirl to coat the sides of the wok. add shrimp and stir-fry until pink, about 2 minutes. Add the onion, garlic and chiles and cook about 30 seconds. Add the sauce and cook, stirring, until heated through, about 30 seconds. Serve.
JAPANESE SWEET & SPICY SHRIMP
This looks like a lot of steps but it cooks really fast so you can set it all up then the cook will go really fast.
Provided by barbara lentz
Categories Seafood
Time 25m
Number Of Ingredients 23
Steps:
- 1. For the marinade Mix the ingredients together and add the shrimp and let marinate for 20 minutes.
- 2. For the Aromatics Combine the ginger and garlic together and set aside. For the Sweet & Spicy Sauce Mix the ingredients together in a bowl and set aside.
- 3. For the Thickener Mix the cornstarch and water together and set aside. For the Vinaigrette Mix the rice wine vinegar and sesame oil together and set aside.
- 4. In a large skillet add oil to make it about an inch high. Place over high heat and bring the oil to about 400 degrees. Cut the spring roll papers in half.
- 5. Get a paper plate lined with paper towels. Grab some tongs. Drop one piece of spring rolls in the hot oil at a time. Be ready to grab it with the tongs. It will puff up and burn quickly. Set it on the paper towel lined paper plates. Sprinkle some salt on the papers. Break them up into pieces Set aside.
- 6. In a skillet or wok place a little oil. and let it sit for 1 minute to get it hot. Add the marinated shrimp in a single layer let cook 1 minutes then turn them over and cook another 1 minute. Remove them from the pan and set aside.
- 7. Decrease the heat to low and add a little more oil if needed and add the garlic and ginger. Stir until they become fragrant. Add the sweet & spicy sauce and bring to a boil. Add the shrimp back in then stir in the thickener. Whisk until thickened then remove from heat.
- 8. Serve over rice or noodles and garnish with scallions and spring rice papers pieces
SWEET AND SPICY GARLIC SHRIMP
Plump juicy shrimp marinated with a sweet and spicy blend of soy sauce, garlic, sriracha and of course our apricot peach passion fruit spread.
Provided by hbs-admin
Number Of Ingredients 10
Steps:
- Line baking sheet with foil. Pat shrimp dry with paper towel. Stir together fruit spread, lime juice, soy sauce, oil, garlic, hot sauce, salt and pepper. Toss half of the marinade with shrimp to coat.
- Arrange in single layer on prepared pan; broil for 3 to 5 minutes or until shrimp turn pink and curl around edges.
- Arrange shrimp on serving dish; garnish with peanuts and green onions. Serve with remaining marinade as dipping sauce.
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- Mix together the corn starch, low sodium light soy sauce, shao xing rice wine, a dash of sesame oil in a large bowl. Add the shrimp and mix to coat them in the marinade. Set aside to marinate while you prepare the other ingredients.
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- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
- Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
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Ratings 10Servings 6Cuisine Asian CuisineCategory Dinner, Main Course
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