Sweet N Spicy Shrimp Food

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SWEET AND SPICY SHRIMP TACOS



Sweet and Spicy Shrimp Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1 1/2 pounds medium shrimp peeled, deveined and tails removed
1/4 cup extra-virgin olive oil
1/4 cups sour cream or Mexican crema
1/4 head cabbage, cored and shredded ( about 4 cups)
Kosher salt and freshly ground black pepper
12 corn tortillas
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

  • 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
  • 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
  • 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
  • 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

Nutrition Facts : Calories 578, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 269 milligrams, Sodium 549 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 41 grams

SWEET AND SPICY SHRIMP MARINADE



Sweet and Spicy Shrimp Marinade image

Provided by Food Network

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 5

1/4 cup canola oil
1/4 cup honey
1/4 cup lime juice
1/4 cup soy sauce
1/4 cup Sriracha

Steps:

  • Whisk together the oil, honey, lime juice, soy sauce and Sriracha in a medium bowl. Use as a quick marinade for peeled shrimp before grilling.

SWEET AND SPICY GARLIC SHRIMP



Sweet and Spicy Garlic Shrimp image

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

3/4 lb large peeled deveined shrimp, tails intact
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon honey
2 teaspoons chili-garlic sauce
2 tablespoons vegetable oil
1/4 cup yellow onion, finely diced
1 tablespoon minced garlic
6 dried red chilies

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.

SWEET AND SPICY SHRIMP



Sweet and Spicy Shrimp image

This is one of my all time favorite shrimp recipes, and I got it from Weight Watchers of all places! I have in my notes that a serving size is 4.5 oz and only 2 points. Note: I usually double the sauce and add a handful of snow peas with the vegetables

Provided by meltedcountry

Categories     < 15 Mins

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

3/4 lb uncooked peeled and deveined large shrimp
1/4 cup soy sauce
2 teaspoons Splenda sugar substitute
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil or 1/2 teaspoon peanut oil
1 small onion, sliced
1 small bell pepper, sliced

Steps:

  • Mix soy sauce, splenda, cornstarch and crushed red pepper: set aside.
  • Heat oil in skillet over medium-high heat.
  • Cook onion, and pepper in oil 2-3 minutes or until crisp-tender.
  • Stir in soy sauce mixture and add shrimp.
  • Cook 3-5 minutes or until shrimp are pink and firm and sauce is thickened.
  • Great served over rice (not included in points!).
  • ENJOY!

Nutrition Facts : Calories 245.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 259.2, Sodium 2265.9, Carbohydrate 11.4, Fiber 1.5, Sugar 3.1, Protein 39.1

SWEET AND SPICY SHRIMPS



Sweet and Spicy Shrimps image

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

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

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

SWEET AND SPICY SHRIMP



Sweet and Spicy Shrimp image

Tender shrimp, colorful veggies and steaming rice are served Asian style!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1/4 cup soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired

Steps:

  • Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
  • Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
  • Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

Nutrition Facts : Calories 135, Carbohydrate 9 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1060 mg

SWEET AND SPICY SHRIMP RECIPE BY TASTY



Sweet And Spicy Shrimp Recipe by Tasty image

Here's what you need: Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp, cornstarch, red pepper flakes, kosher salt, soy sauce, rice vinegar, honey, lime juice, mango juice, vegetable oil, fresh ginger, red fresno chile, scallions, asparagus, snow pea, water, fresh thai basil, rice, red fresno chile, roasted cashew,

Provided by Walmart

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 lb Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp, defrosted, peeled, and deveined
2 teaspoons cornstarch
½ teaspoon red pepper flakes
¼ teaspoon kosher salt
3 tablespoons soy sauce, divided
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon lime juice
¼ cup mango juice
2 tablespoons vegetable oil, divided
1 piece fresh ginger, peeled and sliced into matchsticks
1 red fresno chile, stemmed, seeded, and diced
6 scallions, cut into 1-inch (2.54 cm) pieces on the diagonal
1 ½ cups asparagus, cut into 1-inch (2.54 cm) pieces on the diagonal
1 cup snow pea
2 tablespoons water
1 cup fresh thai basil
rice, cooked
1 red fresno chile, thinly sliced
½ cup roasted cashew, chopped
null, optional

Steps:

  • In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
  • In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
  • Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
  • Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
  • Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2-3 minutes, until cooked through and opaque.
  • Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
  • Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
  • Enjoy!

SWEET & SPICY SHRIMP (CHAMBORD SHRIMP)



Sweet & Spicy Shrimp (Chambord Shrimp) image

We really enjoyed this recipe. The Chambord really lends itself well to this dish and creates a nice fruity sweet that contrasts well with the heat of the jalapeno. The original recipe called for 5-6 ounces of olive oil, but we felt that 2 ounce was plenty. The sauce is really good so make sure you have some crusty bread to soak it up with. I served it on a bed of Hawaiian Rice (Recipe #179346) by Chabear01, but it would be equally good on plain white rice.

Provided by NcMysteryShopper

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

16 large shrimp, cleaned and raw
1 jalapeno, sliced into rounds with seeds intact
1 -2 tablespoon minced garlic
2 -3 ounces olive oil
2 1/2 ounces Chambord raspberry liquor or 2 1/2 ounces raspberry liqueur
baguette

Steps:

  • Butterfly shrimp, devein and set aside.
  • Heat oil in a sauté pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish.
  • Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp.
  • Garnish with 2 half slices of baguettes.

Nutrition Facts : Calories 151.3, Fat 14.4, SaturatedFat 2, Cholesterol 42.9, Sodium 50, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 4.8

SWEET AND SPICY SHRIMP STIR-FRY



Sweet and Spicy Shrimp Stir-Fry image

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

1 lb shrimp, cooked
1/3 cup water
1/4 cup soy sauce
1/4 cup sweet chili sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 tablespoon cornstarch
1/4 teaspoon sesame oil
2 tablespoons vegetable oil
2 cups broccoli
1 cup carrot, julienned
1 cup onion, sliced
1/2 cup mushroom, sliced
1 cup sugar snap pea
1/4 teaspoon black pepper, freshly ground
2 cups white rice, cooked, hot

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.

SWEET-N-SPICY MARINATED SHRIMP



Sweet-N-Spicy Marinated Shrimp image

Make and share this Sweet-N-Spicy Marinated Shrimp recipe from Food.com.

Provided by naptime4julie

Categories     Asian

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb medium shrimp, uncooked & peeled
2 tablespoons olive oil
1 dash pepper
1 dash salt
1/2-1 teaspoon cayenne pepper (according to preference)
2 tablespoons orange marmalade
1 tablespoon hoisin sauce

Steps:

  • Combine olive oil, salt, pepper and cayenne pepper. Add uncooked shrimp to marinade for at least one hour.
  • Mix orange marmalade and hoison sauce together.
  • Stir fry marinated shrimp in sauce until cooked through.
  • Serve immediately.

Nutrition Facts : Calories 428.7, Fat 17.8, SaturatedFat 2.7, Cholesterol 345.9, Sodium 554.9, Carbohydrate 19.1, Fiber 0.5, Sugar 14.2, Protein 46.6

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