Sweet-and-Sour Shrimp

Oxmoor House
This Sweet-and-Sour Shrimp seafood dish is ready in a flash! Serve this quick and easy dinner or lunch recipe with a simple green salad for the ultimate culinary treat.
4 servings.


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1 (8-ounce) can pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons chili sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
Cooking spray
2 teaspoons sesame or vegetable oil
1 medium-size green pepper, coarsely chopped
1/2 medium onion, sliced
3/4 pound peeled and deveined medium-size fresh shrimp


Total: 9 Minutes

Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.

Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink.

Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 177
Caloriesfromfat 20 %
Fat 4 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18 g
Carbohydrate 16.2 g
Fiber 0.8 g
Cholesterol 129 mg
Iron 0.0 mg
Sodium 397 mg
Calcium 0.0 mg