Best Tropical Passion Sweet Sour Shrimp Recipes

TROPICAL PASSION SWEET & SOUR SHRIMP

Steps:

• PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
• Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
• Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
• Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
• Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
• Remove from pan using a slotted spoon and set aside.
• Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
• Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
• Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
• Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
• Immediately remove from the heat.
• Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
• TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.

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.

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.

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

QUICK AND EASY SWEET AND SOUR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the pasta and cook as per package directions and drain.
• Meanwhile, heat 2 tablespoons oil in a 12 inch skillet, over medium-high heat, add onions and cook 2 minutes then add broccoli and continue to cook, stirring, an additional 5 minutes.
• Add shrimp; season with salt and pepper and cook, stirring, for 3-5 minutes until shrimp are no longer pink.
• Stir in sweet and sour sauce and the pasta too, tossing with tongs so that ingredients are well blended.
• Remove from heat; divide onto plates and serve immedietly.

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.

GRILLED TROPICAL SHRIMP

Steps:

• Mix the sauce and juice.
• Cut peaches into wedges (you can substitute nectarines).
• Thread skewers: shrimp, fruit, onion wedges; repeat.
• Spray the grill or the kabob pan on the grill.
• Grill over medium for about 5 minutes, until shrimp are pink.
• Baste every minute with sauce and juice mix.