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I am going out on a limb today to say I never met a shrimp I didn’t like! Seriously, I love it! I am not a fan of fish, but I could probably eat shrimp every day. I always try to serve a meatless meal at least once during the week. These Sweet And Sour Shrimp Skewers With Vegetable Fried Rice are the perfect answer to a mid-week meatless meal.
I am definitely a firm believer that everything is better with shrimp – especially breaded shrimp! SeaPak® Party-Sized Butterfly Shrimp is a perfect meal solution for busy families. Let’s face it, cleaning, deveining and breading shrimp is VERY time-consuming. SeaPak Party-Sized Butterfly Shrimp makes preparing dinner so much easier and quicker. I like to make food fun. For this recipe, I added an Asian flair to the ingredients. I prepared the skewers with the SeaPak Butterfly Shrimp, but, you could also use the SeaPak Party-Sized Coconut Shrimp too. Both are equally delicious!
Skewers are one of my favorite meal options to make for my family. Why do I like to make them, you ask? Because they are so versatile. They don’t need to be made on a grill either. Depending on the type of meat, fish or seafood you use, they can easily be baked or broiled. I baked these skewers in the oven.
To assemble these skewers, I let the shrimp thaw at room temperature for about 10 minutes. This makes it easier to pierce the shrimp with the skewer. Then, I simply added some peppers, onion and pineapple alternately with the SeaPak Butterfly Shrimp. I baked the skewers for 15 minutes.
When the skewers are finished baking, drizzle them with a generous amount of sweet and sour sauce. To save time, I used a bottled variety, but you could easily make your own.
To round out our meatless meal, I made an easy Vegetable Fried Rice. I have a secret love affair with rice too. Again, it’s another versatile ingredient that can be used as a side or a main dish. This recipe is perfection. It’s so simple that you won’t even need to order take-out. Begin by sautéing some onion, peas and carrots and garlic over medium heat. Add some rice and cook a few minutes to slightly brown. Make a well in the center of the rice and add two beaten eggs. Stir until the eggs are scrambled and broken into pieces. Season with sesame oil, light soy sauce and some chopped scallions.
My family really enjoyed diving into these Sweet And Sour Shrimp Skewers With Vegetable Fried Rice. The crispy shrimp, vegetables, and pineapples pair so well together in this Asian-inspired dinner.
I found the SeaPak Party-Sized Butterfly Shrimp in the freezer section at my local Wal Mart. While I was there, I picked up all the other ingredients I needed for this recipe as well. Shop now and save $.75 off any SeaPak product with this coupon.
What are some of your favorite meatless meals that you like to make for your family? I am all about serving a satisfying meal to my family. It’s a double bonus when I can have everything prepared in 30 minutes or less. These Sweet And Sour Shrimp Skewers are colorful, fun and delicious. They fit the bill perfectly. It’s also a great meal idea for the Lenten season. I hope you give it a try.
- 1 Package SeaPak® Party Size Butterfly Shrimp
- 1 green pepper cut into large cubes
- 1 red pepper cut into large cubes
- 1 yellow pepper cut into large cubes
- 1 pineapple cut into chunks
- 1 onion cut into chunks
- 1 bottle Sweet & Sour Sauce
- Sesame seeds - for garnish
- Preheat oven to 350 degrees.
- To assemble, start by adding one shrimp to the skewer. Alternate by adding peppers, pineapple, onion and more shrimp.
- Place completed skewers on a parchment-lined baking sheet.
- Bake for 15 minutes.
- Remove from oven and drizzle each skewer with sweet and sour sauce.
- Garnish with sesame seeds.
- Serve with vegetable fried rice.
- 3 cups cooked rice white or brown
- 1 tablespoon canola oil
- 1 cup frozen peas and carrots
- 1 clove minced garlic
- 1/2 cup diced onion
- 2 eggs beaten
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons scallions finely chopped
- In a heated wok or skillet, add canola oil.
- Add onion, garlic and peas and carrots. Saute until onion is transparent over medium heat. About 5 minutes.
- Add rice and cook for an additional 2 minutes.
- Make a well in the center of the rice and add the eggs. Stir constantly until eggs are thorough scrambled and in small pieces.
- Add soy sauce and sesame oil. Stir to incorporate. Cook over medium heat five minutes more.
- Garnish with chopped scallions before serving.