SWEET AND SOUR PANKO SHRIMP
Steps:
- In a saucepan coated lightly with oil on medium heat, saute shallots, ginger and chiles until soft, about 3 minutes. Deglaze with juices, sugar and soy sauce. Check for seasoning. Reduce by 50 percent until a syrup consistency is achieved. Meanwhile, season the shrimp with salt and pepper. Mix flour with chile. Dredge shrimp in chile-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens.
SWEET & SOUR CHICKEN & SHRIMP SALAD
Make and share this Sweet & Sour Chicken & Shrimp Salad recipe from Food.com.
Provided by chefchris68
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place noodles into a 5+ ltr container and pour the boiling water over the top.
- Let stand, stirring occasionally for 20 minutes.
- Drain well and refresh in cold water.Let drain until dry.
- When you are ready to serve this, toss all the ingredients together and mix well.
- If you are only using half the noodles, only use half of the other ingredients.
- Triple the chicken and shrimp for a main meal.
Nutrition Facts : Calories 121.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 56.5, Sodium 475.4, Carbohydrate 13.4, Fiber 0.5, Sugar 8.4, Protein 11.4
THAI-STYLE SWEET AND SALTY SHRIMP
Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.
Provided by Ali Slagle
Categories dinner, quick, weekday, seafood, main course
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Pat the shrimp very dry and lightly season with salt and pepper.
- In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
- Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
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
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