Sweet And Sour Shrimp Chinese 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

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

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

SWEET AND SOUR SHRIMP

This simple Chinese stir-fry has a fresh balance of flavours. Keep the calorie count down by using boiled rice noodles instead of stir-fried rice.

Provided by English_Rose

Categories     Chinese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8



Sweet and Sour Shrimp image

Steps:

  • Rinse the shrimp and remove the black vein if necessary.
  • Heat the sesame oil in a wok (or non-stick frying pan) and stir-fry the shrimp until they turn from grey to pink.
  • Add the garlic, ginger and scallions and stir-fry for a couple of minutes. Add the red chili and stir-fry for a further minute.
  • Finally, add the sweet and sour sauce and cook for a couple of minutes until the mixture is bubbling.
  • Scatter with the chopped cilantro and serve at once with boiled rice or noodles.

Nutrition Facts : Calories 291.8, Fat 6.9, SaturatedFat 1.1, Cholesterol 215.5, Sodium 520.5, Carbohydrate 26.1, Fiber 1.8, Sugar 18.8, Protein 30.2

10 ounces raw peeled jumbo shrimp
1 teaspoon sesame oil
1 garlic clove, finely chopped
1 teaspoon ginger, finely chopped
2 scallions, trimmed and finely chopped
1/2 red chili pepper, deseeded and finely chopped
1 (6 ounce) jar sweet and sour sauce
1 ounce cilantro, chopped, to 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

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