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Crispy Sweet And Sour Shrimp

recipe at a glance
Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   4

recipe id: 113669
cook method: stovetop
Crispy Sweet And Sour Shrimp Recipe
photo by: CDKitchen Staff
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1 1/2 pound unpeeled medium-size fresh shrimp
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
vegetable oil
Hot cooked rice

Sweet and Sour Sauce

1/2 cup sliced carrot
1/2 cup chopped green pepper
3 1/2 tablespoons cornstarch
1 cup water, divided
1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon soy sauce
1 can (15 1/4 ounce size) pineapple chunks, drained


For Shrimp: Peel and devein shrimp; set aside.

Combine flour and next 6 ingredients; stir until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees F.

Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve over rice; top with sauce.

For Sweet-and-Sour Sauce: Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse with cold water. Set aside.

Combine cornstarch and 1/3 cup water, stirring until smooth. Combine remaining 2/3 cup water, sugar, and next 3 ingredients in a saucepan; bring to a boil over medium heat.

Gradually stir cornstarch mixture into ketchup mixture; cook, stirring constantly, until thickened. Stir in vegetable mixture and pineapple chunks.

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483 calories, 4 grams fat, 71 grams carbohydrates, 39 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

I dug out the deep fryer for this one but it should work just fine in the Dutch oven as directed. Just make sure to use a thermometer to keep your oil at 375F. The batter was nice and light and wonderfully crispy when cooked. The sweet and sour sauce tasted great but the chunks of pineapple were a little odd - it's a dipping sauce so having chunks in it isn't really beneficial. I'd buy the "tidbits" next time or chop them further by hand. Great recipe though, we really enjoyed it!

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