Best 10 Hot N Sour Shrimp Recipes

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Hot and sour shrimp is an iconic dish that combines the perfect balance of spicy, sour, and savory flavors. The shrimp is cooked in a rich and flavorful sauce made with a variety of ingredients, including vinegar, soy sauce, chili peppers, and ginger. This dish is often served with rice or noodles and is a popular choice for those who enjoy a flavorful and exciting meal. With so many different recipes available, finding the best one to suit your taste can be a challenge. But with the right combination of ingredients and a few simple steps, you can create a delicious hot and sour shrimp dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

HOT 'N' SOUR SHRIMP



Hot 'n' Sour Shrimp image

Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon canola oil
1 large sweet red pepper, julienned
3/4 cup sliced fresh mushrooms
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 small cucumber, seeded and sliced
Hot cooked spaghetti, optional

Steps:

  • In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 657mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

HOT AND SOUR SHRIMP STIR-FRY



Hot And Sour Shrimp Stir-Fry image

Make and share this Hot And Sour Shrimp Stir-Fry recipe from Food.com.

Provided by Gingerbear

Categories     Sauces

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb medium-size fresh unpeeled shrimp
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
4 teaspoons crushed red pepper flakes
2 cloves garlic, minced
1 (31 ounce) package fresh shiitake mushrooms
1 tablespoon vegetable oil
4 green onions, halved lengthwise and cut into 2-inch pieces
2 cups fresh snow peas, halved diagonally
4 cups hot cooked rice (cook without salt or fat)

Steps:

  • Peel and devein shrimp.
  • Combine shrimp and next 5 ingredients in a shallow bowl; stir well.
  • Cover and marinate in refrigerator 30 minutes, stirring occasionally.
  • Discard stems from mushrooms.
  • Cut mushrooms tops in half; set aside.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add green onions and shrimp; stir-fry 1 minute.
  • Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
  • Serve over rice.

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 soup servings or 4 main-cour

Number Of Ingredients 10

1 pound medium shrimp
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
6 cups chicken stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste
1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh cilantro leaves, for garnish

Steps:

  • Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
  • Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
  • Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
  • Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
  • Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
  • Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
  • Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.

Provided by Kathleen Burton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 40m

Yield 6

Number Of Ingredients 16

4 ounces thin egg noodles
1 tablespoon vegetable oil
½ cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
⅛ teaspoon crushed red pepper
½ cup bean sprouts
1 green onion, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g

HOT AND SWEET SHRIMP



Hot and Sweet Shrimp image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons dark brown sugar
4 1/2 tablespoons Thai fish sauce
1 teaspoon crushed black peppercorns
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon fresh lime juice
1/4 cup finely slivered fresh basil
4 cups steamed basmati, jasmine or long-grain rice

Steps:

  • Mix sugar and fish sauce together, then stir in 1/2 cup water. Add the pepper, ginger and garlic. Place in a nonstick skillet and cook over high heat about five minutes, until the mixture starts to become syrupy.
  • Add the shrimp and cook, stirring, until firm and pink. Cook a few minutes longer, turning the shrimp constantly, so it becomes coated with the sauce.
  • Stir in the lime juice and basil and serve with steamed rice.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 1 gram, Carbohydrate 106 grams, Fat 2 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1710 milligrams, Sugar 5 grams, TransFat 0 grams

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 14

4 Chinese dried black mushrooms
1/4 cup dried Chinese lily buds
8 dried Chinese tree ears
1 cup hot water
4 cups chicken stock
4 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
1 cake Chinese tofu
6 ounces small shrimp, shelled, deveined and sliced in half lengthwise
1 egg, lightly beaten
1/4 to 1/2 teaspoon hot chili oil
2 scallions, chopped

Steps:

  • Place mushrooms, lily buds and tree ears in hot water and allow to soak for 30 minutes. Drain, reserving the water.
  • Discard the stems from the mushrooms and slice the caps. Cut away the hard ends of the lily buds and cut the tree ears in half.
  • Bring stock to a simmer in a saucepan, add the soaking liquid, vinegar, soy sauce, mushrooms, lily buds and tree ears. Simmer for five minutes.
  • Dissolve cornstarch in cold water and stir into the soup. Slice the tofu and add, along with the shrimp. When the soup returns to a simmer dribble in the egg slowly, stirring constantly. Season soup with hot chili oil to taste, dust with scallions and serve.

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass, cilantro roots, kaffir-lime leaves, and nam pla can be found in Asian markets and specialty-food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 15

1 1/2 pounds medium shrimp
1 1/2 tablespoons vegetable oil
6 dried de arbol chiles
4 cups Su Mei's Chicken Stock
1 half-inch piece galangal or 1-inch piece fresh ginger, thinly sliced and lightly crushed
3 stalks lemongrass, green parts and hard outer layers removed, sliced in half lengthwise, and lightly bruised
3 cilantro roots or 10 stems, rinsed well
6 kaffir-lime leaves, torn, or zest of 1 lime, removed with a peeler in strips and julienned
5 to 6 fresh bird or serrano chiles, lightly crushed, or more to taste
1/4 teaspoon sea salt, or more to taste
2 tablespoons nam pla
1 fifteen-ounce can straw mushrooms, rinsed and patted dry, or 1 cup fresh oyster mushrooms, cleaned and sliced
1 tablespoon Roasted Chiles in Oil
3 tablespoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro leaves, for garnish

Steps:

  • Peel and devein shrimp, reserving 10 shells. Rinse shrimp, pat dry, and set aside.
  • In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan.
  • Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium low, cover, and let spices infuse the stock for 15 to 20 minutes.
  • Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes.
  • Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately.

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

I looked on recipezaar and found a few recipes for this soup, but different ingredients. Adapted from Food & Wine Magazine, one of my favorite magazines.

Provided by Valerie in Florida

Categories     Clear Soup

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
3/4 lb shiitake mushroom, stemmed, caps sliced 1/4 inch thick
salt & freshly ground black pepper
4 Thai chiles, minced
3 stalks fresh lemongrass, inner bulbs only, thinly sliced
1 lb medium shrimp, shelled and deveined, shells reserved
1 large onion, chopped
1/2 cup thinly sliced fresh ginger
1/4 cup asian fish sauce
2 quarts chicken stock or 2 quarts low sodium chicken broth
1/4 cup fresh lime juice
1/2 cup small basil leaves

Steps:

  • In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.
  • Return the broth to the skillet; bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.

Nutrition Facts : Calories 397.6, Fat 14.5, SaturatedFat 2.6, Cholesterol 157.6, Sodium 2758.3, Carbohydrate 35.6, Fiber 3.9, Sugar 14.7, Protein 32.3

HOT 'N' SOUR SOUP



Hot 'n' Sour Soup image

Easy to make and to be enjoyed anytime. Serve in soup bowls over cooked white or brown rice.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

8 cups chicken broth
5 slices fresh ginger root
1 teaspoon whole black peppercorns
6 fresh green onions, chopped
1 red bell pepper, diced
1 cup fresh sliced mushrooms
½ cup bamboo shoots
½ cup rice vinegar
2 teaspoons chili powder
2 teaspoons sesame oil

Steps:

  • In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
  • Strain broth; discard ginger root and peppercorns. Return strained broth to the pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice vinegar, chili powder, and sesame oil. Simmer until vegetables are just tender, about 10 minutes.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Cholesterol 6.1 mg, Fat 2.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 1174 mg, Sugar 2.4 g

SWEET AND SOUR SHRIMP IN A HURRY



Sweet and Sour Shrimp in a Hurry image

Quick, easy and convenient, this family-friendly recipe is proof you can whip up a delicious dinner in minutes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 small onion, cut into thin wedges
2/3 cup sweet-and-sour sauce, divided
1 package (14 ounces) frozen sugar snap peas
1 pound peeled and deveined cooked medium shrimp
1 can (8-3/4 ounces) whole baby corn, drained
4 teaspoons reduced-sodium soy sauce
Hot cooked rice

Steps:

  • In a large nonstick skillet, cook onion in 2 tablespoons sweet-and-sour sauce over medium heat for 3 minutes. Stir in the peas; cook and stir for 3-5 minutes or until crisp-tender. Add the shrimp, corn, soy sauce and remaining sweet-and-sour sauce; heat through. Serve with rice.

Nutrition Facts : Calories 232 calories, Fat 2g fat (0 saturated fat), Cholesterol 172mg cholesterol, Sodium 746mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 5g fiber), Protein 27g protein.

Tips:

  • To make the shrimp extra crispy, use a combination of cornstarch and flour in the batter.
  • Don't overcrowd the pan when frying the shrimp. This will cause them to steam instead of fry.
  • Use a hot and oiled pan to fry the shrimp. This will help them cook evenly and prevent them from sticking.
  • Serve the shrimp immediately after frying. This will ensure that they are crispy and hot.
  • Garnish the shrimp with chopped green onions, sesame seeds, or cilantro for a pop of color and flavor.

Conclusion:

Hot and sour shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a party appetizer. With its combination of sweet, sour, and spicy flavors, this dish is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give hot and sour shrimp a try.

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