You are here

Hawaiian Shrimp and Macaroni

Ingredients
  Elbow macaroni 8 Ounce, uncooked (2 Cup)
  Frozen tiny shrimp 24 Ounce, thawed (4 1/2 Cup, 2 Packages, 12 Ounce Each)
  Vegetable oil 3 Tablespoon
  Canned pineapple chunks 20 Ounce (2 Cups Or 1 Can, Of 20 Ounce)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Soy sauce 1 1⁄2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Coarsely diced green pepper 1 Cup (16 tbs)
Directions

Cook macaroni according to package directions; drain.
Meanwhile, lightly saute shrimp in oil; remove shrimp and set aside.
Drain pineapple and add 1/2 cup of the syrup to skillet with vinegar, brown sugar, salt and soy sauce.
Bring to a boil; mix cornstarch with water and add to skillet.
Cook, stirring constantly, until clear and thickened.
Add green pepper; cook and stir until green pepper is almost tender.
Stir in macaroni, shrimp and drained pineapple; heat to serving temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp
Interest: 
Healthy
Servings: 
4

Rate It

Your rating: None
4.390625
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 614 Calories from Fat 130

% Daily Value*

Total Fat 14 g22%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 330 mg110%

Sodium 952.7 mg39.7%

Total Carbohydrates 79 g26.2%

Dietary Fiber 3.8 g15.3%

Sugars 30.5 g

Protein 44 g87.3%

Vitamin A 2.5% Vitamin C 45.2%

Calcium 4.6% Iron 29.2%

*Based on a 2000 Calorie diet

0 Comments

Hawaiian Shrimp And Macaroni Recipe