Super Speedy Spicy Sweet and Sour Shrimp

Super Speedy Spicy Sweet and Sour Shrimp is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains about 35g of protein, 10g of fat, and a total of 400 calories. For $4.08 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user shy7cat. A mixture of rice wine vinegar, cooked white rice, red chili pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Super Speedy Spicy Sweet and Sour Shrimp, Super Speedy Spicy Sweet and Sour Shrimp, and Super Speedy Spicy Sweet and Sour Shrimp are very similar to this recipe.

Servings: 4

 

Ingredients:

cilantro

cooked white rice

3 garlic cloves chopped finely

1 piece of ginger, grated

2 tbsp honey

2 tbsp light soy sauce

1 bok choi

1 red chili pepper

2 tbsp Chinese rice wine vinegar

550gr / 1.2 lb shrimp (prawns), raw, but peeled, de veined and cleaned

4 spring onions (scallions) chopped to about 1 cm / 0.5in. pieces

2 tbsp sunflower oil (or other flavourless oil)

4 tbsp tomato ketchup

Equipment:

bowl

wok

frying pan

Cooking instruction summary:

  1. Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.
  2. Heat the oil on a very high heat in a wok. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.
  3. Add the chili, garlic and ginger, stir and cook for about 30 seconds. Add the spring onions (scallions) and cook for a further minute.
  4. Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.
  5. Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.
  6. When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute.
  7. Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).

 

Step by step:


1. Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.

2. Heat the oil on a very high heat in a wok. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.

3. Add the chili, garlic and ginger, stir and cook for about 30 seconds.

4. Add the spring onions (scallions) and cook for a further minute.

5. Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.

6. Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute.

7. Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).


Nutrition Information:

Quickview
400k Calories
35g Protein
9g Total Fat
43g Carbs
52% Health Score
Limit These
Calories
400k
20%

Fat
9g
15%

  Saturated Fat
1g
7%

Carbohydrates
43g
14%

  Sugar
15g
18%

Cholesterol
346mg
116%

Sodium
1866mg
81%

Get Enough Of These
Protein
35g
70%

Vitamin A
9703IU
194%

Vitamin C
120mg
146%

Vitamin K
123µg
117%

Selenium
72µg
104%

Manganese
1mg
70%

Calcium
448mg
45%

Folate
167µg
42%

Phosphorus
410mg
41%

Vitamin E
5mg
33%

Vitamin B6
0.64mg
32%

Iron
5mg
30%

Magnesium
107mg
27%

Copper
0.53mg
27%

Zinc
3mg
25%

Potassium
831mg
24%

Vitamin B12
1µg
17%

Vitamin B3
2mg
15%

Vitamin B2
0.25mg
14%

Fiber
3g
13%

Vitamin B1
0.14mg
9%

Vitamin B5
0.78mg
8%

covered percent of daily need
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