Crystal Shrimp With Sweet And Sour Sauce Recipes

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SWEET AND SOUR GLAZED SHRIMP

Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12



Sweet and Sour Glazed Shrimp image

Steps:

  • Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
  • Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
  • Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

1/4 cup Chinese plum sauce
1/4 cup ketchup
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined and tails removed
Kosher salt and freshly ground black pepper
1 tablespoon peanut oil
2 scallions, thinly sliced (white and green parts kept separate)
1 clove garlic, finely chopped
1 teaspoon finely chopped peeled fresh ginger
3 tablespoons unseasoned rice wine vinegar
Cooked white rice, for serving, optional

CRYSTAL SHRIMP WITH SWEET AND SOUR SAUCE

Make and share this Crystal Shrimp with Sweet and Sour Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 11



Crystal Shrimp with Sweet and Sour Sauce image

Steps:

  • Blend the sweet and sour sauce and water-set aside.
  • Place cornstarch into a large plastic bag.
  • Coat shrimp with egg whites and add to the cornstarch.
  • Shake to coat shrimp.
  • Heat 1 T.
  • of the oil in a hot wok over medium high heat.
  • Add garlic and fry for 10 seconds.
  • Add shrimp and stir fry for 2-3 minutes or until pink and curled.
  • Remove and set aside.
  • Add remaining oil and quickly stir fry the carrots, peppers and onions, around 4 minutes.
  • Add the shrimp and sweet and sour sauce.
  • cook and stir until shrimp and veggies are coated in sauce.
  • Add sesame seeds, stir and serve with rice.

Nutrition Facts : Calories 522.9, Fat 21.9, SaturatedFat 3.1, Cholesterol 259.2, Sodium 560.2, Carbohydrate 41.8, Fiber 5.1, Sugar 20.4, Protein 39.6

1/2 cup sweet and sour sauce
1 tablespoon water
2 tablespoons cornstarch
3/4 lb medium shrimp, peeled and deviened
1 egg white, beaten
2 tablespoons vegetable oil, divided
1 clove garlic, minced
2 carrots, cut diagonally into thin slices
1 medium green pepper, chopped large
1 medium yellow onion, chopped large
1 tablespoon toasted sesame seeds

SWEET AND SOUR SHRIMP

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18



Sweet and Sour Shrimp image

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.

6 tablespoons chicken stock or water
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons peanut or vegetable oil
1 cup thinly sliced onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
12 maraschino cherries
6 tablespoons thinly sliced green onions
Hot white rice, accompaniment

CRYSTAL SHRIMP TAK LEE CHUNG, FORTUNE GARDEN

Provided by Fred Ferretti

Categories     dinner, main course

Time 2h10m

Yield 4 servings if part of meal of several dishes

Number Of Ingredients 21



Crystal Shrimp Tak Lee Chung, Fortune Garden image

Steps:

  • Marinate shrimp in egg white, salt, pepper, wine and cornstarch for 1 to 2 hours.
  • Combine all sauce ingredients, mix thoroughly and set aside.
  • Heat wok over high heat for about 40 seconds; add peanut oil. When wisp of white smoke appears, add shrimp and stir-fry until they become pink and curl up. Remove from heat; drain shrimp.
  • Drain oil from wok. Place wok back over high heat for 40 seconds or until residue of oil is hot. Add ginger, red pepper and scallions and stir-fry for 30 seconds to 1 minute. Add shrimp and mix thoroughly.
  • Add sauce and stir all ingredients together until shrimp are coated. Remove from wok, garnish and serve.

10 jumbo shrimp, shelled, deveined, washed and dried
1 egg white, beaten
Salt to taste if desired
White pepper to taste
1 teaspoon dry white wine
1 1/2 teaspoons cornstarch
3 1/2 cups peanut oil
1 tablespoon shredded ginger
1 1/2 tablespoons shredded sweet red pepper
1 tablespoon shredded scallions
4 tablespoons sugar
4 tablespoons white vinegar
5 tablespoons chicken broth
4 tablespoons dry white wine
1/2 teaspoon light soy sauce
1/4 teaspoon salt
Pinch of white pepper
1 teaspoon cornstarch
White portion of 1 scallion, thinly sliced
1 thin slice of fresh ginger, cut into 5 or 6 pieces
Sprigs of coriander for garnish

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



Sweet and Sour Shrimp image

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

½ cup honey
⅓ cup rice vinegar
3 tablespoons tomato paste
3 tablespoons pineapple juice
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon cornstarch
1 pound extra-large shrimp - peeled, deveined, and tails removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil, divided
½ teaspoon sesame oil
1 cup diced red bell pepper
1 cup sliced zucchini
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup pineapple chunks
1 tablespoon sliced green onions
¼ teaspoon sesame seeds

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE

Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.

Provided by Manami

Categories     Lunch/Snacks

Time 50m

Yield 20 appetizers, 20 serving(s)

Number Of Ingredients 17



Chinese-Style Crispy Shrimp With Sweet & Sour Sauce image

Steps:

  • RED SWEET AND SOUR SAUCE:.
  • Mix all ingredients.
  • Have ready for shrimp.
  • SHRIMP:.
  • Remove shells from shrimp, leaving tails intact.
  • If shrimp are frozen do not thaw; peel under running cold water.
  • Make a shallow cut lengthwise down back of each shrimp and devein.
  • Slit shrimp lengthwise down the back almost in half.
  • Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
  • Cover and refrigerate 10 minutes.
  • Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
  • Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
  • Stir shrimp into batter until coated.
  • Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
  • Serve hot with sauce.

1 lb fresh shrimp or 1 lb frozen raw shrimp
1 egg, slightly beaten
1 tablespoon cornstarch
1 teaspoon dry white wine
1/2 teaspoon soy sauce
1/4 teaspoon salt
vegetable oil
1/2 cup all-purpose flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup red wine vinegar
1/2 cup catsup
1/3 cup granulated sugar
1/2 teaspoon red pepper sauce

JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE

A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.

Provided by Nimz_

Categories     No Shell Fish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13



Jumbo Shrimp With Sweet-And-Sour Sauce image

Steps:

  • For the Sauce:.
  • In a small saucepan warm the peanut oil over medium heat.
  • Add the ginger and garlic.
  • Cook until golden brown, about 60 to 90 second, stirring often.
  • Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
  • Remove from heat and set aside at room temperature.
  • If made ahead, warm the sauce over medium heat until the marmalade has melted again.
  • Shrimp:.
  • 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 spices.
  • Thread shrimp onto metal skewers or you can also use a fish basket.
  • Heat grill to 500 to 550 degrees (high heat).
  • With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
  • Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

Nutrition Facts : Calories 416.3, Fat 17.6, SaturatedFat 2.7, Cholesterol 345.6, Sodium 885.9, Carbohydrate 16.5, Fiber 0.5, Sugar 12.1, Protein 46.6

2 teaspoons minced garlic
1/2 teaspoon minced ginger
1/4 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1 tablespoon peanut oil
2 lbs large shrimp, peeled and deveined (16-20)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon paprika
1/4 teaspoon fresh ground black pepper

SWEET AND SOUR SHRIMP

Tired of you usual shrimp recipes? Canned cherry pie filling adds convenience to this delightful dish that takes only minutes to prepare.-Cherry Marketing Institute.

Provided by Taste of Home

Categories     Dinner

Time 25m

Number Of Ingredients 8



Sweet and Sour Shrimp image

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.

Nutrition Facts :

1 can (21 ounces) cherry pie filling
3 tablespoons cider vinegar
3 tablespoon brown sugar
1 teaspoon ground ginger
1 green pepper, cut into thin strips
1 can (8 ounce) sliced water chestnuts, drained
1 pound shrimp, peeled, cooked and deveined
Hot cooked rice

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