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

Recipe by Southern Living April 2002


Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

333 calories; calories from fat 11%; fat 4.2g; saturated fat 0.5g; mono fat 2.2g; poly fat 1.3g; protein 18.3g; carbohydrates 53g; fiber 2g; cholesterol 135mg; iron 2.8mg; sodium 309mg; calcium 44mg.