Sweet-and-Sour Shrimp

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4 servings (serving size: 1 cup shrimp mixture and 1 cup rice)


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1 tablespoon cornstarch
1/4 teaspoon salt
1 egg white
1 pound large shrimp, peeled and deveined
1 (15 1/4-ounce) can unsweetened pineapple chunks, undrained
1/3 cup water
3 tablespoons sugar
3 tablespoons ketchup
3 tablespoons cider vinegar
1 tablespoon dry sherry
2 teaspoons cornstarch
1 teaspoon dark sesame oil
1/4 teaspoon salt
1 tablespoon dark sesame oil
1/2 cup diced onion
1/3 cup diced mushrooms
1/3 cup frozen green peas
4 cups hot cooked rice


Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator 15 minutes.

Drain pineapple, reserving 2 tablespoons juice. Combine reserved pineapple juice, water, and next 7 ingredients (water through 1/4 teaspoon salt); stir until well-blended. Set aside.

Remove shrimp from bowl; discard marinade. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice.

Created date

June 2004

Nutritional Information

Calories 508
Caloriesfromfat 11 %
Fat 6.4 g
Satfat 1 g
Monofat 2 g
Polyfat 2.5 g
Protein 23.5 g
Carbohydrate 87.2 g
Fiber 2.2 g
Cholesterol 129 mg
Iron 4.7 mg
Sodium 582 mg
Calcium 88 mg