Sweet Fried 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 FRIED SHRIMP

Steps:

• 1. Follow instructions on how to make tempura mixture
• 2. Dip shrimp in tempura mixture and fry in fryer till ready
• 3. After shrimp is done then fry shrimp in a frying pan with sweetened condensed milk. If condensed milk is too thick and gooey for you, just add a splash or two of milk to thin out the mixture.
• 4. You can add candied walnuts for a tastey crunch!

SWEET AND SOUR SHRIMP

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.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

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.

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.