Time 20m Number Of Ingredients 11 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.
Time 30m Yield 6 Servings Number Of Ingredients 5 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!
Yield 4 servings Number Of Ingredients 18 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.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In small bowl, combine ketsup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended. Drain pineapple in small colander, reserving juices in small bowl. Measure 1/2 cup reserved pineapple juice; add to ketsup mixture and set aside. (Discard any remaining juice.) Trim pea pods and cut diagonally in half. Cut tomatoes into wedges. Heat oil in stir-fry skillet over medium-high heat until hot. Add pea pods and pressed garlic to skillet. Stir fry for 1 minute. Reduce heat to medium. Stir ketsup mixture, and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp to skillet; toss and heat thoroughly. Remove from heat. Gently stir in tomato. Serve over rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 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.
Time 30m Yield 4 Number Of Ingredients 19 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.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large nonstick skillet, cook onion in 2 tablespoons sweet-and-sour sauce over medium heat for 3 minutes. Stir in the peas; cook and stir for 3-5 minutes or until crisp-tender. Add the shrimp, corn, soy sauce and remaining sweet-and-sour sauce; heat through. Serve with rice.
Time 25m Number Of Ingredients 8 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.
More about “stir fried sweet and sour shrimp recipes”
Time 20m Yield 6 Number Of Ingredients 7 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.
