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Sweet-and-Sour Shrimp in Fruit Sauce

Photo: Howard L. Puckett; Styling: Connie Formby
Yield 6 servings (serving size: 1 cup shrimp mixture and 1 cup rice)

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds large shrimp, peeled and deveined
  • 2 cups cubed pineapple
  • 2 cups cubed peeled papaya
  • 1 1/3 cups fresh orange juice
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • 1/4 cup white wine vinegar
  • 4 teaspoons cornstarch
  • 1/3 cup chopped fresh cilantro
  • 6 cups hot cooked long-grain rice

Nutrition Information

  • calories 479
  • caloriesfromfat 9 %
  • fat 4.9 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 2 g
  • protein 29.1 g
  • carbohydrate 77.9 g
  • fiber 2.9 g
  • cholesterol 180 mg
  • iron 5.2 mg
  • sodium 571 mg
  • calcium 110 mg

How to Make It

  1. Heat oil in a nonstick skillet over medium-high heat. Add shrimp; sauté 5 minutes. Remove from skillet; set aside.

  2. Combine pineapple and next 5 ingredients (pineapple through lime juice) in skillet. Combine vinegar and cornstarch, stirring until well-blended; add to skillet. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.

  3. Return shrimp to skillet. Reduce heat to low, and cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat; stir in cilantro. Serve over rice.