Cooking Wright

Sweet-And-Sour Shrimp


1 (8 oz.) can pineapple chunks in juice
1 teaspoon cornstarch
3 teaspoons chili sauce
1 teaspoon low-sodium soy sauce
1⁄2 teaspoon garlic powder
Cooking spray
2 teaspoons sesame or vegetable oil
1 medium-size green pepper, coarsely chopped
1⁄2 medium onion, sliced
3⁄4 lb. peeled and deveined medium-size fresh shrimp


Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.

Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2-3 min. or until crisp- tender. Add shrimp; stir-fry 2-3 min. or until shrimp turn pink.

Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately.

Yield: 4 servings
Per Serving: Calories 177 (20% from fat) Fat 4g (sat .7g) Protein 18g Carb 16.2g Fiber .8g Cholesterol 129 mg Sodium 397 mg
Exchanges: 1 starch, 2 lean meat

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