Sweet and Sour Stir-Fried Shrimp |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5 Ingredients:
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 |
Directions:
1. Combine the sauce ingredients and set aside.
2. Coat the shrimp very lightly with flour and shake off excess.
3. 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.
4. 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.
5. Add the shrimp, warm and serve.
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