
By Hot and Cold Running Mom
Sweet and Sour Pineapple Shrimp
2 steps
Prep:15minCook:10min
These succulent shrimp are ready in a flash and served with your favourite rice make a quick and easy Asian inspired stir fry dinner.
Updated at: Fri, 02 May 2025 11:47:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
27
High
Nutrition per serving
Calories465.2 kcal (23%)
Total Fat20.9 g (30%)
Carbs54.9 g (21%)
Sugars32.7 g (36%)
Protein17 g (34%)
Sodium1386.3 mg (69%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

0.75 lbshrimp
51/70 size

¾ cupfresh pineapple chunks

2 tbspscornstarch

½ tspgarlic powder

salt
to taste

pepper
to taste

red pepper flakes

2 tspssoy sauce

¼ cuppineapple juice
or orange

¼ cupketchup

2 tbspsbrown sugar

1 Tbspapple cider vinegar

¼ cuponion
diced

¼ cupsweet bell pepper
diced

1carrot
medium, julienned

2 tbspsvegetable oil
divided

4button mushrooms
sliced

1 tspginger
fresh minced

greens
optional

sesame seeds
to garnish
Instructions
Step 1
Combine the cornstarch, garlic powder, salt, pepper and red pepper flakes together then toss in the shrimp to coat. Set aside. Mix the soy sauce, pineapple juice, ketchup, brown sugar and apple cider vinegar together and set aside. Heat 1 tbsp oil in a skillet on medium high. Add onion, bell pepper, carrot, mushrooms, pineapple and ginger (and greens if using). Stir fry 3 minutes then push to the sides of the pan leaving a space in the middle. Add 1 tbsp oil and the shrimp and fry 4-5 minutes or until no pink remains. Pour in the sauce and stir together for 2 minutes.
Step 2
Plate and garnish with sesame seeds.
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