Shrimp Oriental

Recipe from

Southern Living


2 pounds unpeeled, large fresh shrimp
1 (15 1/2-ounce) can pineapple chunks, undrained
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1/4 cup rice wine vinegar
2 tablespoons chili sauce
1/3 cup ketchup
1 teaspoon soy sauce
1 green bell pepper, cubed
1 red bell pepper, cubed
Garnish: green onion slivers


Peel shrimp, and devein, if desired. Set shrimp aside.

Drain pineapple, reserving juice. Stir together pineapple juice, sugar, and next 6 ingredients.

Cook juice mixture in a large skillet or wok over high heat, stirring constantly, 15 to 30 seconds or until thickened. Add cubed bell pepper, and cook 3 to 4 minutes. Add pineapple chunks and shrimp. Cover and cook, stirring often, 3 to 5 minutes or just until shrimp turn pink. Serve over Lemon Rice Pilaf, if desired. Garnish, if desired.

Chicken Oriental: Substitute 4 skinned and boned chicken breast halves, cubed, for shrimp. Cook for 10 minutes or until chicken is done.

February 2001
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