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 & SOUR SHRIMP STIR-FRY
Make and share this Sweet & Sour Shrimp Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270.9, Fat 4.1, SaturatedFat 0.6, Cholesterol 135.7, Sodium 811, Carbohydrate 40.1, Fiber 1.7, Sugar 32.8, Protein 20.1
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 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 SHRIMP VEGETABLE STIR FRY
I know, shrimp doesn't sound very vegetarian, so on the nights we have vegetarian company I substitute portabella mushrooms instead. I also use corn starch sometimes to thicken the sauce and sometimes use gluten free soy sauce to change the sauce flavor a little or add some additional pineapple juice to make it a little more...
Provided by Dennis Purcell
Categories Seafood
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Start 2 cups of brown rice (or your choice) ahead of time. I use an "Aroma" rice cooker which takes about 2 hours for brown rice. Perfect rice every time.
- 2. Mix the lime, orange, pineapple juices together heat and thicken if you choose to. You can also add more pineapple juice if desired or add some soy or Tamara sauce to taste.
- 3. In a hot wok, add oil of your choice. Cook the shrimp until pink and done put into a separate large bowl. Cook each vegetable separately until they are just warm but not done to be soft. Add each cooked vegetable into the bowl.
- 4. Heat the pineapple chunks in the wok. Add the juices to the pineapples chunks and then the rest of the cooked vegetables. Stir to re-heat.
SWEET AND SOUR SHRIMP & VEGETABLES
This is my version of sweet & sour shrimp. I've tried and tried to find the exact recipe I was looking for but never found it, so I just made my own! I hope you enjoy it :) I like to use fresh pineapple, but if you cant thats fine. The chunks are optional... I use them sometimes, and othertimes I just leave them out. Dont use a lot of pineapple chunks, because its too overwhelming! :)
Provided by love4culinary
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently.
- Allow the carrot to cook for about 4 minutes.
- Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so.
- In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne.
- Add your liquid mixture to the skillet and bring to a heavy simmer.
- Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes.
- Don't overcook your shrimp.
- At this time, you can throw in your pineapple chunks if you wish to use them.
- While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use).
- Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all.
- You may turn your heat down to medium-low.
- Serve with rice.
- ENJOY!
Nutrition Facts : Calories 300.5, Fat 8, SaturatedFat 1.2, Cholesterol 147.2, Sodium 2018.1, Carbohydrate 37.4, Fiber 3.4, Sugar 23, Protein 20.7
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- Stir Fry – To a medium bowl or large measuring cup, add the sweet-and-sour sauce, honey, lemon juice, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and stir to combine; set sauce aside.
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