Tropical Passion Sweet & Sour Shrimp

Recipe by HeatherFeather
READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 13
    cups orange juice, freshly squeezed (or you may use bottled, not from concentrate orange juice)
  • 12
    lime, juice of (approximately 2-3 tsp)
  • 34
    teaspoon salt, to taste (I used the full measured amount)
  • 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
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DIRECTIONS

  • PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
  • Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
  • 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.
  • 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.
  • 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.
  • Remove from pan using a slotted spoon and set aside.
  • Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
  • Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
  • Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
  • Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
  • Immediately remove from the heat.
  • Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
  • 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.
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