Sweet And Sour Shrimp Bowl 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:

• 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:

• 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:

• Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside.
• Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes. Season with salt and pepper. Divide between 2 shallow bowls.
• Wipe out the skillet. Add the remaining 2 teaspoons vegetable oil and heat over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until lightly browned but not cooked through, about 1 minute per side. Add the dressing mixture and simmer, stirring, until the shrimp is cooked through, about 30 seconds, thinning with water, if needed. Spoon over the rice mixture and sprinkle with the salad kit toppings.

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.

Steps:

• Sauce:.
• In a bowl combine 1/4 cup stock, ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon pepper flakes.
• Set aside.
• In a small bowl, combine cornstarch with the remaining 2 Tablespoons of stock and stir to dissolve.
• Set aside.
• In a bowl, toss the shrimp with ginger, garlic and the remaining 1/4 teaspoon pepper flakes.
• Set aside for 10-20 minutes.
• Heat a large wokk or skillet 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 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 pan and add pineapple, cherries, and green onions.
• Cook until the sauce is thick, about 1 minute more.
• Remove from heat and serve over 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.