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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 479
  • Calories from fat: 9%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 2g
  • Protein: 29.1g
  • Carbohydrate: 77.9g
  • Fiber: 2.9g
  • Cholesterol: 180mg
  • Iron: 5.2mg
  • Sodium: 571mg
  • Calcium: 110mg


  • 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


  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.
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