Sweet Sour Shrimp Stir Fry Recipes

SWEET AND SOUR STIR FRY

Steps:

• Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
• Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
• Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
• Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

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.

SWEET AND SOUR SHRIMP STIR-FRY

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!

SWEET & SOUR SHRIMP STIR-FRY

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.

SWEET AND SOUR SHRIMP (OR CHICKEN)

Steps:

• Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
• Drain pineapple, reserving juice (about 1/2 cup).
• Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
• Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
• Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
• Add the shrimp and cook for about 3 minutes or until cooked through.
• Drain on paper toweling.
• Heat remaining oil in skillet.
• Add sweet peppers; stir-fry 6 minutes.
• Add onion, garlic, ginger; stir-fry 1 minute.
• Stir tomato mixture into skillet.
• Bring to boiling.
• Add shrimp and pineapple; heat through.
• Serve over rice.
• Garnish with slivered green onion, if you wish.

STIR-FRIED SWEET-AND-SOUR SHRIMP

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.

SWEET AND SOUR SHRIMP VEGETABLE STIR FRY

Steps:

• 1. Start 2 cups of brown rice (or your choice) ahead of time. I use an "Aroma" rice cooker which takes about 2 hours for brown rice. Perfect rice every time.
• 2. Mix the lime, orange, pineapple juices together heat and thicken if you choose to. You can also add more pineapple juice if desired or add some soy or Tamara sauce to taste.
• 3. In a hot wok, add oil of your choice. Cook the shrimp until pink and done put into a separate large bowl. Cook each vegetable separately until they are just warm but not done to be soft. Add each cooked vegetable into the bowl.
• 4. Heat the pineapple chunks in the wok. Add the juices to the pineapples chunks and then the rest of the cooked vegetables. Stir to re-heat.

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 SHRIMP STIR-FRY

Steps:

• Heat olive oil in large skillet. Add shrimp and garlic; cook 2 to 3 minutes; stirring occasionally. Add broccoli stir fry; cook additional 2 to 3 minutes. Add sweet and sour sauce, brown sugar and rice wine; continue cooking 2 to 3 minutes. Stir and serve over rice.