Hot And Sweet Shrimp Recipes

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SWEET AND SPICY SHRIMP



Sweet and Spicy Shrimp image

Tender shrimp, colorful veggies and steaming rice are served Asian style!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1/4 cup soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired

Steps:

  • Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
  • Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
  • Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

Nutrition Facts : Calories 135, Carbohydrate 9 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1060 mg

SPICY-SWEET GLAZED SHRIMP



Spicy-Sweet Glazed Shrimp image

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 5

Vegetable oil, for grill
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
Salt and pepper

Steps:

  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
  • Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g

SWEET AND HOT SHRIMP



Sweet and Hot Shrimp image

This slightly spicy shrimp recipe works well as an appetizer or as a side dish to a main course, and it's a great way to use up any extra eggnog you have on hand from your holiday festivities.

Categories     shrimp     curry     eggnog     lime     holiday

Yield 4

Number Of Ingredients 7

1 tbsp. vegetable oil
2 tbsp. red curry paste
1 c. eggnog
1 lb. medium shelled and deveined shrimp
1/2 tsp. freshly grated lime peel
1 tbsp. fresh lime juice
1/4 tsp. salt

Steps:

  • In a 12-inch skillet, heat vegetable oil and curry paste on medium for 1 minute, stirring. Stir in eggnog; heat to boiling.
  • Add shrimp; cook 4 minutes or until pink, stirring occasionally.
  • Stir in lime peel, lime juice, and salt.

HOT AND SWEET SHRIMP



Hot and Sweet Shrimp image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons dark brown sugar
4 1/2 tablespoons Thai fish sauce
1 teaspoon crushed black peppercorns
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon fresh lime juice
1/4 cup finely slivered fresh basil
4 cups steamed basmati, jasmine or long-grain rice

Steps:

  • Mix sugar and fish sauce together, then stir in 1/2 cup water. Add the pepper, ginger and garlic. Place in a nonstick skillet and cook over high heat about five minutes, until the mixture starts to become syrupy.
  • Add the shrimp and cook, stirring, until firm and pink. Cook a few minutes longer, turning the shrimp constantly, so it becomes coated with the sauce.
  • Stir in the lime juice and basil and serve with steamed rice.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 1 gram, Carbohydrate 106 grams, Fat 2 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1710 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET AND SPICY SHRIMP



Sweet and Spicy Shrimp image

This tasty shrimp appetizer is on your table in 10 minutes!

Provided by Lisa Grant

Categories     Appetizer

Time 15m

Number Of Ingredients 10

1 Tablespoon olive oil
2 Tablespoons salted butter
1 pound large shrimp (peeled and deveined)
1 1/2 Tablespoons Sriracha
2 Tablespoons honey
1 Tablespoon balsamic vinegar
2 Tablespoon ketchup
1/2 teaspoon onion powder
1/2 teaspoon paprika
chopped green onions or cilantro for garnish

Steps:

  • Heat olive oil and butter on medium heat in a cast iron pan. Add shrimp and cook for 1 to 2 minutes or until they start to turn pink.
  • In a small bowl, add Sriracha, honey, vinegar, ketchup, onion powder and paprika. Mix well then add to the pan. Stir the shrimp and sauce well and cook for another minute or until shrimp are fully cooked. Remove shrimp with a slotted spoon and keep warm in a bowl.
  • Continue to cook sauce for another 5 minutes or until it starts to thicken. Pour sauce over shrimp.
  • Garnish with green onion or cilantro before serving.

Nutrition Facts : Calories 236 kcal, Carbohydrate 10 g, Protein 23 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 300 mg, Sodium 1095 mg, Sugar 10 g, ServingSize 1 serving

REVERSE MARINADE, HOT AND SWEET PEPPER CHICKEN AND SHRIMP



Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

2 large red bell peppers
1 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon dried Italian seasoning or Herbes de Provence
1/4 cup extra-virgin olive oil, plus more liberal drizzling
1 pound large shrimp, peeled and deveined, tails in tact
1 tablespoon seafood seasoning, (recommended: Old Bay)
2 tablespoons white balsamic or red wine vinegar
2 red chilies, seeded and chopped
2 cloves garlic, grated or pasted

Steps:

  • Put the peppers under the broiler to blacken evenly all over; leave the oven door slightly ajar to allow steam to escape. (Alternatively char the peppers over an open flame on the stovetop.) Put the peppers in a bowl and cover with plastic wrap. Cool the peppers in order to handle, peel and seed.
  • Preheat a grill pan or griddle pan over medium-high heat.
  • Meanwhile, season the chicken with salt and pepper and dried herbs, and coat with a little extra-virgin olive oil. Season the shrimp with the seafood seasoning and toss with a little oil as well.
  • Coarse chop and put the red sweet peppers in a food processor with the vinegar, chilies, garlic and about 1/4 cup extra-virgin olive oil and puree into a sauce.
  • Grill the chicken 6 minutes on each side. Grill shrimp 3 minutes on each side. Toss the chicken and shrimp with the marinade and serve hot or cold or at room temperature.

HOT 'N SWEET SHRIMP LETTUCE WRAPS



Hot 'N Sweet Shrimp Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 11

1/4 cup sugar
1/4 cup rice wine vinegar
1 (1-inch) ginger root, peeled and thinly sliced
2 tablespoons vegetable or other light oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shiitake mushrooms, stems removed and chopped
4 cloves garlic, chopped
1 1/2 pounds medium shrimp, deveined, tails off
Salt and freshly ground black pepper
1 head iceberg lettuce, cored and quartered

Steps:

  • Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.
  • In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.

SWEET AND SPICY SHRIMPS



Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories     World Cuisine Recipes     Asian     Korean

Time 52m

Yield 2

Number Of Ingredients 12

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
  • Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
  • Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
  • Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

SWEET 'N' TANGY SHRIMP



Sweet 'n' Tangy Shrimp image

With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! "My husband and I adapted the recipe from one in a magazine, and we just love it," writes Kathleen Davis of North Bend, Washington.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup ketchup
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon minced fresh gingerroot
1 tablespoon canola oil
3 garlic cloves, minced
2 green onions, sliced
1 teaspoon sesame seeds, toasted
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

Nutrition Facts : Calories 241 calories, Fat 7g fat (1g saturated fat), Cholesterol 252mg cholesterol, Sodium 954mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Asian-inspired sweet and sour shrimp stir-fry.

Provided by Lanzzz

Categories     Shrimp Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 19

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

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

HOT AND SWEET SHRIMP WITH FRESH SPINACH



Hot and Sweet Shrimp With Fresh Spinach image

Make and share this Hot and Sweet Shrimp With Fresh Spinach recipe from Food.com.

Provided by threeovens

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

3 tablespoons Bourbon (optional)
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
1/2 cup shallot, sliced
2 tablespoons pine nuts
1 tablespoon garlic clove, minced
1/4 teaspoon red pepper flakes
8 ounces large shrimp (10-12)
1 cup cherry tomatoes, halved
6 ounces fresh Baby Spinach (1 bag)

Steps:

  • In a small bowl, whisk together bourbon (if using), orange juice, lemon juice, and honey; set aside.
  • Heat oil in a skillet over medium high heat, add shallots, and saute until they begin to soften, about 1 - 2 minutes.
  • Add pine nuts and garlic, stirring, and cook until pine nuts begin to brown, about 2 minutes.
  • Add shrimp and saute until almost cooked through, 2 minutes; remove from heat (to avoid any flare ups from the bourbon, if using) and add bourbon/juice mixture.
  • Return to heat and boil 1 to 2 minutes to reduce slightly.
  • Remove shrimp and keep warm; add tomato and cook one minute.
  • Add spinach, turning with tongs, until wilted.
  • To serve: divide Lemon Rice, recipe #415912 (if desired) between two plates, top with spinach mixture, and then shrimp.

Nutrition Facts : Calories 355.1, Fat 15.2, SaturatedFat 1.9, Cholesterol 180.9, Sodium 253.8, Carbohydrate 28, Fiber 3.3, Sugar 13.4, Protein 29.9

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