adapted from the Carefree Cook Book. Posted for ZWT 7. Serve with Hot cooked Rice.
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Units: US | Metric
- 1 tablespoon cornstarch
- 1/4 cup chicken broth, reduced sodium
- 1/4 cup Japanese soy sauce
- 1/4 cup rice vinegar
- 1 1/2 tablespoons sugar
- 1/2 teaspoon hot red pepper flakes, crushed
- 2 tablespoons vegetable oil, divided
- 1 lb large shrimp, shelled and deveined (21 to 25 count)
- 1 medium red bell pepper, cored, seeds and ribs removed, and cut into 1 inch cubes
- 3 garlic cloves, minced
- 1To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
- 2Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
- 3Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
- 4Serve hot, spooned over rice.
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Nutritional Facts for Sweet and Sour Shrimp With Pineapple
Serving Size: 1 (265 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 257.1
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.4 g
- Cholesterol 190.9 mg
- Sodium 2263.3 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 1.1 g
- Sugars 8.5 g
- Protein 24.1 g