Sweet and Sour Shrimp Stir-Fry

FitnessGeek

I had some pineapple left-over from the tilapia and pineapple salad earlier this week, so I decided I would make one of my favorite Vietnamese dishes: sweet and sour shrimp stir-fry. This is my version.


Sweet and Sour Shrimp Stir-Fry
Makes 2-4 servings

Ingredients:
2 tbsp low sodium soy sauce
1 medium onion, sliced
1 carrot, peeled and thinly sliced on the diagonal
1 habanera pepper, minced
½ tsp powdered ginger (or 1 tsp fresh grated ginger)
1 tbsp rice vinegar
1 tbsp brown sugar
2 cups cooked white or brown rice
½ cup green bell pepper, chopped
1 stalk of celery, sliced on the diagonal
1 clove of garlic, minced
½ cup pineapple chunks
12 small shrimp, peeled and fully cooked (I always use cooked frozen shrimp, thawed.)
½ tbsp olive oil

Cook:
- Heat oil over high heat in a large skillet. Add onion, carrot, celery, green pepper, and habanera pepper. Cook for 5 min, stirring frequently.
- Meanwhile, combine garlic, soy sauce, ginger, vinegar, sugar, and shrimp in a separate bowl. Set aside.
- When the carrots are soft, add the pineapple to the stir fry and cook on high for another 2 min.
- Add the shrimp and all the marinade to the stir fry, cook for 2 min. Serve immediately over rice and garnish with cilantro.


Nutritional Information (including rice):
Serving size- half of prepared recipe
Calories 322.1
Total Fat 4.6 g
Total Carbohydrate 58.0 g
Protein 11.9 g

Nutritional Information (stir-fry alone):
Serving size- half of prepared recipe
Calories 152.7
Total Fat 4.3 g
Total Carbohydrate 21.3 g
Protein 8.4 g


BTW- I took pics just for ChubbyBunny.

FitnessGeek

I had some pineapple left-over from the tilapia and pineapple salad earlier this week, so I decided I would make one of my favorite Vietnamese dishes: sweet and sour shrimp stir-fry. This is my version.


Sweet and Sour Shrimp Stir-Fry
Makes 2-4 servings

Ingredients:
2 tbsp low sodium soy sauce
1 medium onion, sliced
1 carrot, peeled and thinly sliced on the diagonal
1 habanera pepper, minced
½ tsp powdered ginger (or 1 tsp fresh grated ginger)
1 tbsp rice vinegar
1 tbsp brown sugar
2 cups cooked white or brown rice
½ cup green bell pepper, chopped
1 stalk of celery, sliced on the diagonal
1 clove of garlic, minced
½ cup pineapple chunks
12 small shrimp, peeled and fully cooked (I always use cooked frozen shrimp, thawed.)
½ tbsp olive oil

Cook:
- Heat oil over high heat in a large skillet. Add onion, carrot, celery, green pepper, and habanera pepper. Cook for 5 min, stirring frequently.
- Meanwhile, combine garlic, soy sauce, ginger, vinegar, sugar, and shrimp in a separate bowl. Set aside.
- When the carrots are soft, add the pineapple to the stir fry and cook on high for another 2 min.
- Add the shrimp and all the marinade to the stir fry, cook for 2 min. Serve immediately over rice and garnish with cilantro.


Nutritional Information (including rice):
Serving size- half of prepared recipe
Calories 322.1
Total Fat 4.6 g
Total Carbohydrate 58.0 g
Protein 11.9 g

Nutritional Information (stir-fry alone):
Serving size- half of prepared recipe
Calories 152.7
Total Fat 4.3 g
Total Carbohydrate 21.3 g
Protein 8.4 g


BTW- I took pics just for ChubbyBunny.

Stephomie

That looks delicious! Thanks for the pictures and recipe.