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    You are in: Home / Recipes / Tropical Passion Sweet & Sour Shrimp Recipe
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    Tropical Passion Sweet & Sour Shrimp

    Tropical Passion Sweet & Sour Shrimp. Photo by HeatherFeather

    1/1 Photo of Tropical Passion Sweet & Sour Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    HeatherFeather's Note:

    This is perfect for a dinner party or for a romantic meal. I saw Bob Bowersox demonstrate his unique version of Sweet & Sour Shrimp on QVC and thought it looked so delicious. I copied down the recipe, altered it to suit my tastes, and here is my version. Please - only use fresh cut fruit in this - not canned or it will not taste the same. This is nothing like Chinese style sweet and sour shrimp, but rather Hawaiian inspired. It has a fresh fruity taste, with a sour tang from the vinegar. I have only made this with shrimp so far, but I see no reason why you could not subsitute chunks of chicken or pork in this, and just stir fry it first until cooked through.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 teaspoons canola oil, approximately
    • 3 cups medium large frozen shrimp, peeled & deveined,thawed (enough for 4 servings)
    • 2 cups fresh pineapple, peeled,and cut into large chunks (do not use canned!)
    • 1 whole fresh papaya, peeled,halved and seeded,cut into large chunks
    • 1 whole fresh mango, peeled,pit removed,and cut into chunks
    • 1 1/3 cups orange juice, freshly squeezed (or you may use bottled, not from concentrate orange juice)
    • 1/2 lime, juice of (approximately 2-3 tsp)
    • 1/4 cup granulated sugar
    • 3/4 teaspoon salt, to taste (I used the full measured amount)
    • 1/4 cup white wine vinegar
    • 4 teaspoons cornstarch
    • 4 tablespoons fresh flat leaf parsley or 4 tablespoons cilantro, chopped,as garnish
    • 4 -6 cups cooked white jasmine rice, freshly cooked

    Directions:

    1. 1
      PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
    2. 2
      Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
    3. 3
      Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
    4. 4
      Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
    5. 5
      Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
    6. 6
      Remove from pan using a slotted spoon and set aside.
    7. 7
      Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
    8. 8
      Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
    9. 9
      Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
    10. 10
      Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
    11. 11
      Immediately remove from the heat.
    12. 12
      Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
    13. 13
      TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.

    Ratings & Reviews:

    • on March 05, 2004

      55

      I just loved this! Before cooking the shrimp I sauteed a cubed red pepper and garlic and cubed 1 small onion added pepper flakes for a little topical heat then the shrimp. And I topped the dish with toasted coconut flakes. Thanks for posted this great dish!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2004

      55

      This is sinfully delicious. I did use fresh fruit and cut a little smaller then your pic shows. I made recipe exactly as shown and also sprinkled a little coconut on top. I used 2 pounds of shrimp and it worked fine with the rest of the ingredients. Everyone loved it and asked for the recipe. Definately something I will make many times. Thanks for posting HeatherFeather.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tropical Passion Sweet & Sour Shrimp

    Serving Size: 1 (657 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 903.1
     
    Calories from Fat 34
    79%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 456.2 mg
    19%
    Total Carbohydrate 201.3 g
    67%
    Dietary Fiber 8.8 g
    35%
    Sugars 38.8 g
    155%
    Protein 14.4 g
    28%

    The following items or measurements are not included:

    frozen shrimp

    white wine vinegar

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