You are here

Sweet And Sour Shrimp

Heart.Foods's picture
  Unpeeled medium shrimp 2 Pound (Fresh Ones)
  Canned unsweetened pineapple chunks 20 Ounce (1 Can)
  Unsweetened pineapple juice 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Low sodium soy sauce 3 Tablespoon
  Low calorie ketchup 3 Tablespoon
  Low sodium worcestershire sauce 1 Tablespoon
  Ground ginger 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Thinly sliced carrot 1 Cup (16 tbs)
  Sweet red pepper 1 Small, cut into very thin strips
  Cooked long grain rice 3 Cup (48 tbs) (Cooked Without Salt Or Fat)

Peel and devein shrimp; set aside.
Drain pineapple, reserving juice; set pineapple chunks aside.
Combine reserved juice, 3/4 cup unsweetened pineapple juice, and next 9 ingredients in a large nonstick skillet, stirring well.
Bring to a boil; reduce heat to medium, and cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Transfer mixture to a bowl; set aside, and keep warm.
Wipe skillet dry with paper towels.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add carrot and red pepper; saute 4 minutes.
Add shrimp; saute 3 minutes or until shrimp turn pink.
Add pineapple chunks and pineapple juice mixture to shrimp mixture; cook until thoroughly heated, stirring often.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)