Sweet-and-Sour Shrimp with Onion and Red Pepper

Jasmine rice gives this dish a savory aroma. You can substitute long-grain and wild rice if you don't have it on hand.

Yield: Makes 4 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 11%
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.3g
  • Carbohydrate: 53g
  • Fiber: 2g
  • Cholesterol: 135mg
  • Iron: 2.8mg
  • Sodium: 309mg
  • Calcium: 44mg

Ingredients

  • 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

Preparation

  1. Peel shrimp, and devein, if desired.
  2. Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.
  3. 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.
  4. Remove shrimp from marinade, discarding marinade.
  5. 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.
  6. 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.
  7. *Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.
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