This amazing DIY recipe for Light Sweet and Sour Shrimp is much more healthy for you and to has far fewer calories than your average Chinese Take-Out or Delivery. You will find no heavy breading on the shrimp, hence far less fat or empty calories since we will not be frying as traditional method calls for when making Sweet and Sour Shrimp.
My recipe calls for jumbo shrimp, crunchy red bell peppers and green bell peppers with sweet delicious fresh pineapple in a lovely thick homemade Sweet and Sour Sauce, served over a bed of fluffy white rice
I am seriously fond of Chinese, Japanese, Korean and Thai foods, you name it — I love it when it comes to Asian dishes. Unfortunately, when I worked at the office full-time my waistline started showing how much I loved Asian foods from constantly eating out at my favorite Asian Restaurants.
I’m sure you are thinking. “I have always been told Asian food is extremely healthy and good for you, what is she talking about?” Yes, it is… however most Asian restaurants serve dishes on the menu that are more Special Occasion or Americanized Recipes. What does that mean? One good example of special occasion dishes and calories are our Holiday recipes we enjoy only on Holidays since they are so high in calories…We don’t eat them all year around with our meals for that reason even though they are so delicious.
I decided to cut some of those unwanted and empty calories today with my recipe for one of my favorite menu items Light Sweet and Sour Shrimp by eliminating all of the breading and oils and share it with you today. I hope you will enjoy it as much as I have… Below you will find simple instructions to make you own and cut a few calories while doing so.
Light Sweet and Sour Shrimp
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 pounds large raw shrimp, cleaned and steamed
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cups fresh pineapple chunks, or canned, reserve juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons cornstarch
- 1/4 cup brown sugar
- 1/2 cup reserved pineapple juice
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and shrimp to pan; sauté 3-4 minutes or until shrimp is done. Remove shrimp from pan; set aside.
- Add red, green, and yellow bell pepper to pan, and sauté 3 minutes or until crisp-tender. Add pineapple fresh chunks or canned to pan; cook 1-2 minutes. Remove from heat.
- Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth. In the Medium sauce pan cook 3-5 minutes till thickened on medium heat .
- Serve over a bed of fluffy white steamed rice.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.