Sweet And Sour Shrimp Stir Fry Recipes

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.

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:

• 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!

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.

Steps:

• In a large nonstick skillet, cook onion in 2 tablespoons sweet-and-sour sauce over medium heat for 3 minutes. Stir in the peas; cook and stir for 3-5 minutes or until crisp-tender. Add the shrimp, corn, soy sauce and remaining sweet-and-sour sauce; heat through. Serve with rice.

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Steps:

• In a saucepan, combine pie filling, vinegar, brown sugar and ginger; mix well. Cook over medium heat until filling is hot and bubbly. Add green pepper, water chestnuts and shrimp. Cook over medium heat for 4-5 minutes or until shrimp are heated through. Do not over cook. Serve over rice.

Steps:

• Heat oil in wok or large skillet over medium heat. Add celery, bell pepper, onion and ginger; stir fry 5 to 7 minutes. Add soy sauce, lemon juice and sugar; cook and stir 1 minutes.
• Add shrimp; stir fry 3 minutes or until shrimp are pink and tender.

Steps:

• In small bowl, combine ketsup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.
• Drain pineapple in small colander, reserving juices in small bowl.
• Measure 1/2 cup reserved pineapple juice; add to ketsup mixture and set aside.
• (Discard any remaining juice.) Trim pea pods and cut diagonally in half.
• Cut tomatoes into wedges.
• Heat oil in stir-fry skillet over medium-high heat until hot.
• Add pea pods and pressed garlic to skillet.
• Stir fry for 1 minute.
• Reduce heat to medium.
• Stir ketsup mixture, and add to skillet.
• Bring to a boil.
• Cook and stir 1 minute until thickened.
• Add pineapple and shrimp to skillet; toss and heat thoroughly.
• Remove from heat.
• Gently stir in tomato.
• Serve over rice.

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.