Jumbo Shrimp With Sweet And Sour Sauce Recipes

SWEET-AND-SOUR SKEWERED SHRIMP

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

COCONUT SHRIMP WITH GUAVA SWEET AND SOUR SAUCE

Steps:

• Pre-heat oil to 350 degrees in medium frying pan.
• In a medium, mixing bowl, combine coconut and panko.
• Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
• Fry shrimp until golden brown being sure not to burn. (The coconut contains a high sugar content, which may burn quickly.)
• In a separate saucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate into the sauce.
• Add guava concentrate and allow to boil.
• Mix the cornstarch and water to make a slurry. (You may use cornstarch slurry to thicken the sauce to the correct consistency. The sauce should be able to coat a spoon.)
• You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl. Set aside.
• Whisk together cornstarch and water in a small bowl. Set aside.
• In a mixing bowl, add shrimp with salt and pepper and mix to coat evenly.
• Heat 1 tbsp of oil in a wok or large pan over medium-high heat then add shrimp and cook for a couple minutes until fully cooked. Transfer shrimp to a plate and set aside.
• In same wok/pan, add 1 tablespoon of vegetable oil to the pan and add the bell pepper. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Next, pour in the sweet and sour sauce mixture, stir and cook at a simmer for 2 minutes.
• Whisk in the water & cornstarch mixture, stirring constantly until the sauce is thickened (approximately 30 seconds).
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through (approximately 1-2 minutes).
• Serve with chopped green onions and toasted sesame seeds.

SWEET AND SOUR SHRIMP IN A HURRY

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.

BREADED SHRIMP WITH SWEET AND SOUR SAUCE

Steps:

• Sprinkle salt and pepper on the shrimp. Let it stand for 15 minutes.
• Heat the oil in a deep pan.
• Dredge the shrimp in flour and then dip in the beaten eggs. Quickly roll the shrimp over the breadcrumbs. Make sure that the shrimp are properly coated.
• Deep fry for 3 to 4 minutes or until the color turns golden brown.
• Arrange in a plate lined with paper towels. This will absorb the oil.
• Transfer to a serving plate. Serve with Sweet and Sour Sauce.
• Share and enjoy!

SIMPLE SWEET AND SOUR SHRIMP

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.

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.

EASY HOMEMADE SPICY SWEET AND SOUR SHRIMP

Steps:

• Sprinkle the salt and pepper over the shrimp. Put the rice flour in a zip-top bag, add the shrimp and shake until coated. Heat some oil in a wok or large saute pan; when hot, add the shrimp, in batches if necessary, turning them once until just cooked and the coating is just getting a little crisp, about 1 - 2 minutes (do not overcook the shrimp or it will be tough and not tender). Remove each batch to paper towels when done, and repeat until all the shrimp has been sauteed, adding oil as needed. Pour off excess oil and wipe the wok (or skillet) clean.
• In a bowl, combine the vinegar, brown sugar, ketchup, pineapple juice, cornstarch, soy sauce, garlic chili sauce, and red pepper flakes. Mix well and set aside.
• Heat the skillet or wok over medium-high heat; add the oil. When the oil is hot, add the onion and bell peppers, saute for 2 - 3 minutes, give the sauce a good stir then add to the wok along with the pineapple and shrimp. Stir until bubbly and thickened.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
• Whisk together cornstarch and water in a small bowl.
• Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
• Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
• Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
• Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
• Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
• Serve sweet and sour shrimp garnished with green onions and sesame seeds.

CHINESE SWEET AND SOUR SHRIMP RECIPE

Steps:

• In a bowl, whisk cider vinegar, honey, ketchup, soy sauce, and tomato paste.
• In a small cup, whisk cornstarch and water well.
• Pat the shrimps dry with a kitchen towel, then season with salt, garlic powder, onion powder and pepper.
• Heat the cooking oil and sesame oil on a wok, or large skillet, then add the shrimps in a single layer, cook for 1 minute, then flip on the other side and cook for another minute. Transfer the shrimps to a plate and set them aside.
• Now, add the bell pepper slices into the wok and stir fry for 1 minute, then add garlic and ginger and keep cooking for another minute.
• Pour in the sauce mixture and the cornstarch mixture, constantly stir until the sauce thicken.
• Next, add the cooked shrimps and the pineapple chunks, mix well with the sauce then turn off the heat.
• Garnish with sesame seeds and serve warm.

JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE

Steps:

• For the Sauce:.
• In a small saucepan warm the peanut oil over medium heat.
• Add the ginger and garlic.
• Cook until golden brown, about 60 to 90 second, stirring often.
• Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
• Remove from heat and set aside at room temperature.
• If made ahead, warm the sauce over medium heat until the marmalade has melted again.
• Shrimp:.
• In a large bowl mix the oil, salt, chile powder, paprika and pepper.
• Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
• Thread shrimp onto metal skewers or you can also use a fish basket.
• Heat grill to 500 to 550 degrees (high heat).
• With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
• Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

GRILLED SWEET AND SOUR SHRIMP

Steps:

• Stack shrimp, peppers, zucchini, squash, mushrooms, and red onion onto long skewers.
• Mix 1 cup sweet and sour sauce with pineapple juice reserve from can. Use to baste shrimp and veggies before, during, and after cooking.
• Cook on medium until shrimp is cooked through.