Stir Fried Sweet And Sour Shrimp Recipes

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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



Stir-Fried Sweet-and-Sour Shrimp image

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.

1 pound peeled, deveined large shrimp
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 small bell pepper, ribs and seeds removed, cut into thin slices (1 1/4 cups)
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 cup peeled, chopped fresh pineapple
3 scallions, cut into 1-inch pieces (1 cup)
2/3 cup apricot jam or orange marmalade
3 tablespoons distilled white vinegar, plus more for serving
Cooked white rice, for serving

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

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

SWEET AND SOUR SHRIMP STIR-FRY

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 5



Sweet and Sour Shrimp Stir-fry image

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!

2 (9-oz) packages of SeaPak Jumbo Butterfly Shrimp
1 (14.5-oz) package frozen stir-fry mix, thawed
1 cup prepared sweet and sour sauce
3 cups prepared rice
1 tablespoon cooking oil

SWEET AND SOUR STIR-FRIED SHRIMP

Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5

Provided by TXOLDHAM

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Sweet and Sour Stir-Fried Shrimp image

Steps:

  • Combine the sauce ingredients and set aside.
  • Coat the shrimp very lightly with flour and shake off excess.
  • Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
  • Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
  • Add the shrimp, warm and serve.

Nutrition Facts : Calories 255.7, Fat 5.6, SaturatedFat 0.7, Cholesterol 172.8, Sodium 255.7, Carbohydrate 26.3, Fiber 1.9, Sugar 15.7, Protein 24.9

1/3 cup pineapple juice
2 tablespoons red wine vinegar
2 tablespoons sugar or 2 teaspoons Splenda sugar substitute
1 teaspoon light soy sauce
1 teaspoon fresh ginger, grated
2 garlic cloves, minced
2 teaspoons arrowroot
1 lb large shrimp, peeled and deveined
3 tablespoons flour (just enough to very lightly coat the shrimp)
3 teaspoons canola oil, divided
1 medium red pepper, cored and thinly sliced
1 medium green pepper, cored and thinly sliced
1/2 large red onion, thinly sliced
1/2 cup pineapple chunk

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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