- 1 pound unpeeled, medium-size fresh shrimp
- 1 tablespoon dry sherry
- 6 teaspoons cornstarch, divided
- 3 teaspoons vegetable oil, divided
- 4 thin slices fresh ginger
- 4 green onions, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 small red bell pepper, cut into thin strips
- 1 (6-ounce) can unsweetened pineapple juice
- 1 tablespoon cider vinegar
- 1 tablespoon lite soy sauce
- 1 tablespoon orange juice concentrate, thawed
- 2 tablespoons water
- 2 cups hot cooked jasmine rice
- calories 333
- caloriesfromfat 11 %
- fat 4.2 g
- satfat 0.5 g
- monofat 2.2 g
- polyfat 1.3 g
- protein 18.3 g
- carbohydrate 53 g
- fiber 2 g
- cholesterol 135 mg
- iron 2.8 mg
- sodium 309 mg
- calcium 44 mg
How to Make It
Peel shrimp, and devein, if desired.
Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.
Heat 2 teaspoons vegetable oil in a large nonstick skillet or wok at medium-high 2 minutes. Add ginger and next 3 ingredients; cook 1 minute or until tender. Remove vegetables from skillet; discard ginger.
Remove shrimp from marinade, discarding marinade.
Heat remaining 1 teaspoon vegetable oil in skillet; add shrimp, and cook, stirring often, 2 minutes or until shrimp turn pink. Return vegetables to skillet; stir in pineapple juice and next 3 ingredients.
Stir together 2 tablespoons water and remaining 4 teaspoons cornstarch; add to shrimp mixture. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve over rice. Prep: 40 min., Chill: 30 min., Cook: 6 min.
*Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.