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Sweet-and-Sour Shrimp

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


  • 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

Nutrition Information

  • calories (1/4 of recipe): 295
  • fat 8 g
  • satfat 1 g
  • sodium 562 mg
  • cholesterol 168 mg

How to Make It

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

    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.

    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.

    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.