Sweet-and-Sour Shrimp

Enjoy this healthier homemade version of the Chinese-takeout favorite--no breading or deep-frying.
4 servings


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1 pound large shrimp, fresh or frozen
1 egg white
2 tablespoons cornstarch
1/4 teaspoon salt
15-oz can pineapple chunks in juice, undrained
1/3 cup water
3 tablespoons sugar
4 tablespoons ketchup
4 tablespoons cider vinegar
2 tablespoons vegetable oil
1 cup frozen or canned green peas


Prep time: 15 minutes
Marinating time: 1 hour
Cooking time: 6 minutes

1. Peel and devein (or thaw) shrimp; remove tails if you like. In a bowl, combine egg white, 1 tablespoon cornstarch, and salt. Pour over shrimp, stir, and refrigerate 1 hour.

2. Drain the pineapple; reserve 2 tablespoons of juice, and place chunks in a bowl. In a separate bowl, combine reserved juice, water, sugar, remaining tablespoon of cornstarch, ketchup, and cider vinegar. Stir well.

3. Remove shrimp from egg-white mixture; drain well. Heat oil in a wok or heavy skillet over medium-high heat. Add shrimp and stir-fry 2 minutes, or until pink. Add ketchup mixture and peas; cook 2 to 3 minutes, until sauce is thickened and bubbly. Stir in pineapple. Serve hot over rice.

How kids can help: Measure and stir sauce ingredients; measure peas.

Created date

December 2004

Nutritional Information

Calories (1/4 of recipe): 295
Fat 8 g
Satfat 1 g
Sodium 562 mg
Cholesterol 168 mg