Hawaiian Sweet And Sour Shrimp Recipes

HAWAIIAN SHRIMP

Steps:

• Preheat grill for high heat.
• Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
• Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Steps:

• Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
• Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
• Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.

SWEET AND SOUR SHRIMP

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.

SWEET AND SOUR SAUCE

Steps:

• In a saucepan over medium heat; combine all ingredients.
• Bring to a boil.
• Stirring until thickened.

HAWAIIAN SWEET AND SOUR SHRIMP

Steps:

• 1. Gather together and prepare all ingredients
• 2. COOKS NOTE If you are using seperate bottles of the two syrups, just use equal parts of each
• 3. Heat your wok or non stick pan over a med high heat Add 2 tbsp coconut oil to the hot pan, and throw in the garlic and ginger, give a quick swirl and add the shrimp.
• 4. Cook the shrimp just to pink and remove to side dish. Add remaing coconut oil and add vegetables, cook 3 a 4 mins, just to soften but still crisp. Toss in mushrooms, give a quick stir and add passion coconut syrup, fish sauce, soy sauce and shrimp, stir to combine. Stir in water and cornstarch and remove from heat. Sauce will thicken
• 5. Serve immediately over rice

SWEET AND SOUR SHRIMP

Steps:

• Marinade the shrimp in the soy sauce and oyster sauce while you prepare the vegetables.
• Chop up the onions into small pieces. Chop the carrot into small circles, very thin.
• Slice the sweet peppers into strips and cut in half in the pieces are too big.
• Drain the pineapple and reserve the juice. Cut the pineapple into large chunks.
• Remove the strings from the pea pods if you have them.
• Mix the sauce ingredients together. Set aside until ready to use.
• Add the oil to a saute pan. Add the shrimp and cook for about 2 - 3 minutes. Don't cook the shrimp all of the way. Put on a plate while you prepare the rest.
• Add the onions, carrots and sweet pepper strips to the pan. Cook for several minutes until the start to wilt and the onion become transparent. Add the pineapple and pea pods to the vegetables. Cook for about 2 minutes, while the pineapple gets hot. Stir often.
• Add the shrimp back to the pan.
• Stir up the sauce ingredients. Pour into the pan and stir while the sauce thickens. When the sauce is thickened it's done. Serve over rice.

TROPICAL PASSION SWEET & SOUR SHRIMP

Steps:

• PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
• Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
• Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
• Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
• Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
• Remove from pan using a slotted spoon and set aside.
• Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
• Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
• Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
• Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
• Immediately remove from the heat.
• Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
• TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.

HEALTHIER SWEET AND SOUR SHRIMP

Steps:

• Add all the ingredients to a medium bowl, whisk until fully combined. Set aside.
• Place a large skillet or wok over medium-high heat and add oil.
• Once the oil is hot add shrimp, and cook for about 1 minute on each side.
• Add bell pepper and pineapple chunks to the wok and cook for 5 minutes, until the bell pepper starts to get tender, but is still crunchy. Stir often.
• Give the sauce a stir and add it to the skillet. Stir to combine and cook for 1-2 minutes until the sauce thickens.
• Remove from heat and serve over rice.
• Garnish with green onion and sesame seeds if desired.

HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE

Steps:

• Mix flour, sea salt and pepper on a large plate.
• lightly beat egg whites in a medium bowl.
• spread coconut on another large plate.
• dip shrimp in flour then in egg whites.
• roll each shrimp in coconut until well covered.
• heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
• Soy Sauce:.
• Mix all ingredients and stir until sugar is dissolved.
• makes 1 cup.
• Serve shrimp with sweet and sour soy sauce.