Best Sweet And Sour Shrimp Rice Bowls Recipes

SWEET AND SOUR SHRIMP

Steps:

• Our homemade Sweet and Sour Shrimp is perfect for meal prep during your week. Impress your coworkers with a sophisticated and quick meal for lunch! Step 1
• Drain pineapple chunks; reserve juice. Combine 1/3 cup juice with sweet and sour sauce, rice vinegar, 1 teaspoon cornstarch and Sriracha, if using, together in a small bowl. Set aside. Step 2
• Combine remaining juice with water to equal 2 cups. Prepare rice according to package directions, using juice mixture. Step 3
• Toss shrimp with remaining 1 tablespoon of cornstarch in a small bowl. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add shrimp mixture to the pan and cook for 2 to 3 minutes turning once, until lightly browned around the edges. Remove shrimp and set aside. Step 4
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add bell pepper, onion and pineapple chunks to skillet and cook for 3 to 5 minutes. Return shrimp to skillet and add snow peas. Cook for 1 minute longer. Stir in the sweet and sour sauce mixture and cook, stirring until bubbling and slightly thickened. Serve over rice.

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 BOWL

Steps:

• Preheat oven to 425 degrees.
• Saute ginger and garlic over medium heat in olive oil for 2 minutes.
• Add the rest of the sauce ingredients and cook 2 more minutes.
• Remove sauce from heat and set aside.
• Start cooking rice according to your package instructions.
• Place Gorton's shrimp on a parchment-lined cookie sheet, and bake at 425 for 14-16 minutes (flip once at 8 minutes).
• Meanwhile, saute peppers and onions in 1 tablespoon vegetable oil over medium-high heat for 6 minutes. Add peas and pineapple, and cook 2 more minutes. Remove from heat and toss with half of the sweet and sour sauce.
• To serve, add cooked rice to each serving bowl, then add veggie/pineapple mixture. Add shrimp, and drizzle the shrimp with some of the remaining sweet and sour sauce, making it as "saucy" as you prefer. Garnish with toasted sesame seeds and sliced green onions.

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 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.

SIMPLE SWEET AND SOUR SHRIMP

Steps:

• Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
• In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
• Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.