Shrimply Delish Shrimp W Cilantro And Sweet Sour Glaze Recipes

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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

SHRIMPLY DELICIOUS SHRIMP SALAD



Shrimply Delicious Shrimp Salad image

Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.

Provided by NIKIJO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion
2 hard-cooked eggs, chopped
¾ cup mayonnaise
salt and pepper to taste

Steps:

  • In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g

SWEET AND SOUR GLAZED SHRIMP



Sweet and Sour Glazed Shrimp image

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

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

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.

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