Sweet And Sour Panko Shrimp Recipes

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:

• Add seasoned flour to a shallow baking dish for dredging.
• In a bowl, beat together eggs, milk, and parsley.
• Add panko to a second shallow baking dish.
• Dredge shrimp in flour, then egg mixture, and coat with panko.
• Pour oil in a heavy skillet and heat to medium high.
• Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
• Transfer to a plate lined with paper towels.
• Repeat with remaining shrimp.
• While shrimp is cooking, mix plum sauce and horseradish.
• Serve shrimp with sauce on the side.
• Prep time does not include de-veining and cleaning shrimp.

Steps:

• Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on.
• Season shrimp with salt, pepper, and seasoning salt.
• Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F.
• Put panko crumbs in a shallow dish. Add seasonings to taste and mix well. Put flour in a separate shallow dish.
• Beat the eggs and water together.
• Dip the shrimp in the egg-water mixture.
• Add the shrimp to the flour. Toss to coat.
• Dip again in egg-water mixture.
• Toss shrimp in panko crumbs.
• Fry in hot oil at 350 degrees F until golden, about 3 minutes. You may have to turn the shrimp to evenly brown them.
• Drain the fried shrimp cooling racks over paper towels.
• Keep shrimp warm while frying batches of shrimp.
• Serve with lemon wedges, cocktail sauce or tartar sauce.

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:

• 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:

• Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
• Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
• Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
• Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

Steps:

• Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
• Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
• Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
• Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.