Sweet-and-Sour Shrimp

Oxmoor House
6 servings.


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2 pounds unpeeled medium-size fresh shrimp
1 (20-ounce) can unsweetened pineapple chunks
3/4 cup unsweetened pineapple juice
1/4 cup firmly packed brown sugar
1/4 cup white wine vinegar
2 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
3 tablespoons reduced-calorie ketchup
1 tablespoon low-sodium Worcestershire sauce
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon curry powder
Vegetable cooking spray
1 cup thinly sliced carrot
1 small sweet red pepper, cut into very thin strips
3 cups cooked long-grain rice (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. Serve over rice.

Created date

August 2009

Nutritional Information

Calories 372
Caloriesfromfat 6 %
Fat 2.4 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 26 g
Carbohydrate 59.8 g
Fiber 0.0 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 389 mg
Calcium 0.0 mg