Best 20 Sweet And Sour Shrimp Recipes

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

Steps:

• In a saucepan, combine pie filling, vinegar, brown sugar and ginger; mix well. Cook over medium heat until filling is hot and bubbly. Add green pepper, water chestnuts and shrimp. Cook over medium heat for 4-5 minutes or until shrimp are heated through. Do not over cook. Serve over rice.

SWEET AND SOUR SHRIMP WITH PINEAPPLE

Steps:

• To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
• Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
• Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
• Serve hot, spooned over rice.

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 AND SOUR GLAZED SHRIMP

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.

SWEET AND SOUR GRILLED SHRIMP

Steps:

• Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
• Preheat the grill to medium-high heat.
• Oil the grill rack with a clean kitchen towel dipped in olive oil.
• Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
• Add all the ingredients to a serving bowl and mix well.

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.

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.

SWEET-AND-SOUR SHRIMP SOUP

Steps:

• To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
• To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

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.

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.

BATTER FOR SWEET AND SOUR SHRIMP

Steps:

• Mix together and let set for 10 minutes.
• Dip shrimp in batter and shake off excess.
• Deep fry 350 degree F for 5-6 minutes.
• Drain on paper towels.
• Keep warm in 200 degree F oven until ready to serve.

SWEET AND SOUR STIR-FRIED SHRIMP

Steps:

• Combine the sauce ingredients and set aside.
• Coat the shrimp very lightly with flour and shake off excess.
• Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
• Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
• Add the shrimp, warm and serve.

SWEET AND SOUR GRILLED SHRIMP OVER RICE

Steps:

• Cook rice in water with salt as directed on package.
• Meanwhile, heat gas or charcoal grill. Thread bell pepper, shrimp and pineapple onto four 8 to 10-inch metal skewers.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 6 to 8 minutes or until shrimp turn pink, brushing frequently with sweet-and-sour sauce.
• To serve, place any remaining sauce in small microwave-safe bowl. Microwave on High for about 1 minute or until thoroughly heated. Remove bell pepper, shrimp and pineapple from skewers; serve over rice with warm sauce.

SWEET-AND-SOUR SHRIMP PUFFS

Steps:

• Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
• Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.
• Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
• Bake 16 to 21 minutes or until golden brown.
• In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

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 PRAWNS/SHRIMP

Steps:

• SAUCE - combine all the sauce ingredients in a jug and set aside.
• Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
• Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.

COCONUT SHRIMP WITH SWEET-AND-SOUR ORANGE SAUCE

Steps:

• TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.

SWEET AND SOUR SHRIMP STIR-FRY

Steps:

• 1. Heat a heavy, non-stick skillet or wok over high heat, add 2 tablespoons peanut oil.
• 2. Stir-fry the shrimp until they turn pink, 2 or 3 minutes. Remove from pan and set aside.
• 3. Heat the remaining oil; add the ginger, onions and red pepper flakes; stir-fry until the onions are tender-crisp, another 2 or 3 minutes.
• 4. Add the pineapple puree and let the sauce reduce for 1 minute.
• 5. Add the bell pepper pieces and snow peas. Stir gently. Season with salt, black pepper, lime juice, and honey to taste.
• 6. Cook, stirring constantly, for another 2 minutes.
• 7. Return the shrimp to the pan, stir well, and sprinkle with the finely sliced spring onion.
• 8. Serve immediately with your favorite rice.

SWEET AND SOUR SHRIMP

Steps:

• Cook rice in 2 1/2 cups of the water according to package directions.
• Meanwhile, in 12-inch nonstick skillet or wok, heat 1/4 cup of the water over medium-high heat. Add broccoli; cook about 3 minutes, stirring frequently, until water evaporates. Add bell pepper and remaining 1/4 cup water; cook 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Remove vegetables to bowl; cover to keep warm.
• In small bowl, beat egg white and 1 tablespoon water with whisk. In large resealable food-storage plastic bag, place Bisquick mix, cornstarch, paprika, red pepper and salt. Working in 2 batches, dip shrimp in egg white mixture; remove with slotted spoon and place in bag. Shake bag to coat shrimp with Bisquick mixture.
• Wipe same skillet with paper towel. In skillet, heat 2 tablespoons of the oil over medium heat. Cook 1/2 of the shrimp in oil 2 minutes on each side or until pink. Drain on paper towels. Wipe skillet again. Repeat with remaining oil and shrimp.
• Return vegetables to skillet; cook and stir until heated. Add shrimp; gently toss to combine.
• Serve shrimp mixture over cooked rice; top with almonds and sweet-and-sour sauce.