ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet-and-Sour Shrimp

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.