Grilled Shrimp With Sweet And Sour Sauce Recipes

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.

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.

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.

Steps:

• Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
• Preheat the grill to medium-high heat.
• Oil the grill rack with a clean kitchen towel dipped in olive oil.
• Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
• Add all the ingredients to a serving bowl and mix well.

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

Steps:

• Cook rice in water with salt as directed on package.
• Meanwhile, heat gas or charcoal grill. Thread bell pepper, shrimp and pineapple onto four 8 to 10-inch metal skewers.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 6 to 8 minutes or until shrimp turn pink, brushing frequently with sweet-and-sour sauce.
• To serve, place any remaining sauce in small microwave-safe bowl. Microwave on High for about 1 minute or until thoroughly heated. Remove bell pepper, shrimp and pineapple from skewers; serve over rice with warm sauce.

Steps:

• In a small bowl, mix mayonnaise, chili sauce, green onion and Sriracha. Sprinkle shrimp with salt and pepper. Thread 3 shrimp onto each of 15 metal or soaked wooden skewers., Place shrimp on oiled grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Serve with sauce.

Steps:

• In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.).
• In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
• With the lid closed, grill the shrimp over High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.