Directions:
- Peel shrimp. Make a shallow cut lenghtwise down back of shrimp; wash out vein.
- Add enough water to reserved pineapple juice to measure 1/2 cup.
- Mix cornstarch and cold water.
- Spray 10-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat.
- Add shrimp, garlic, onion and zucchini; stir-fry about 3 minutes or until shrimp are pink and vegies are crisp-tender.
- Stir in pineapple juice, soy sauce, sugar and ginger.
- Heat to boiling.
- Stir in cornstarch mixture.
- Cook and stir about 10 seconds or until thickened.
- Stir in pineapple and tomatoes; heat just until hot.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.54 Kcal (1392 kJ) | ||
| Calories from fat | 145.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 25% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 1228.59mg | 51% | |
| Potassium | 351.7mg | 7% | |
| Total Carbs | 40.88g | 14% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 8.88g | 18% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 1mg | 5% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.61 Kcal (559 kJ) | ||
| Calories from fat | 58.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 25% | |
|---|---|---|---|
| Cholesterol | 19.82mg | 16% | |
| Sodium | 493.64mg | 51% | |
| Potassium | 141.31mg | 7% | |
| Total Carbs | 16.43g | 14% | |
| Sugars | 4.66g | 46% | |
| Dietary Fiber | 1.08g | 11% | |
| Protein | 3.57g | 18% | |
| Vitamin C | 6.8mg | 28% | |
| Iron | 0.4mg | 5% | |
| Calcium | 20mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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