Shrimp and Pineapple Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup chicken broth2 tbsp reserved pineapple juice2 tsp soy sauce2 tsp cornstarch2 tsp canola oil340 gram (12 ounces) frozen uncooked shrimp (peeled and deveined), thawed2 garlic cloves, minced (or 1/2 tsp powder)1/8 tsp ground ginger2 tsp canola oil1 1/4 cup baby carrots, cut in strips1 1/4 cup mushrooms, sliced1 1/4 cup celery, cut in strips1 1/4 cup broccoli, chopped2 x 8 oz can pineapple chunks, drained and juice reserved
Stir first 4 ingredients in a small bowl until smooth. Set aside.
Heat a large frying pan on medium-high until very hot. Add first amount of canola oil. Add next 3 ingredients. Stir-fry for about 2 minutes until shrimp turn pink. Transfer to a small bowl.
Heat second amount of canola oil in same pan. Add vegetables and stir-fry for about 3 minutes until tender-crisp. Add pineapple and shrimp. Mix well. Stir broth mixture and add to pan. Heat and stir for about 1 minute until boiling and slightly thickened.
Serve with rice, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user CURLYMARIE.
Heat a large frying pan on medium-high until very hot. Add first amount of canola oil. Add next 3 ingredients. Stir-fry for about 2 minutes until shrimp turn pink. Transfer to a small bowl.
Heat second amount of canola oil in same pan. Add vegetables and stir-fry for about 3 minutes until tender-crisp. Add pineapple and shrimp. Mix well. Stir broth mixture and add to pan. Heat and stir for about 1 minute until boiling and slightly thickened.
Serve with rice, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user CURLYMARIE.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 4.4 g
- Cholesterol: 86.4 mg
- Sodium: 363.6 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.3 g
- Protein: 14.1 g
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