Prep 20 mins
Cook 10 mins
Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5
- 1⁄3 cup pineapple juice
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar or 2 teaspoons Splenda sugar substitute
- 1 teaspoon light soy sauce
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 teaspoons arrowroot
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons flour (just enough to very lightly coat the shrimp)
- 3 teaspoons canola oil, divided
- 1 medium red pepper, cored and thinly sliced
- 1 medium green pepper, cored and thinly sliced
- 1⁄2 large red onion, thinly sliced
- 1⁄2 cup pineapple chunk
- Combine the sauce ingredients and set aside.
- Coat the shrimp very lightly with flour and shake off excess.
- Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
- Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
- Add the shrimp, warm and serve.
We enjoyed this, though we found it to be a very mild sweet and sour sauce. I used apple cider vinegar and splenda, all green peppers, and yellow onions. My shrimp was pre-cooked so it ended up a little chewy but that was operator error. I liked the sauce on lots of veggies over brown rice for a very easy weeknight meal.
DH and I loved this dish! It is a notch above the normal sweet and sour recipe. I figured it to have 5 WW points. Added a touch of red peppers during step 5. I also doubled the sauce mixture to serve over rice. Overall a quick, easy and delicous dish that will be made again. Thanks TXOLDHAM for posting this recipe.