This fantastic 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 the traditional method calls for when making Sweet and Sour Shrimp.
This flavorful Sweet and Sour 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 steamed fluffy white rice.
I am sincerely fond of Chinese, Japanese, Korean, and Thai foods, and 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 continually 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 unique occasion dishes and calories is our Holiday recipes we enjoy only on Holidays since they are so high in calories. We don’t eat them all year round 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 your own and cut a few calories while doing so.
Ingredients needed for Light Sweet and Sour Shrimp
Crushed red pepper
jumbo raw shrimp, cleaned and steamed
Yellow bell pepper
Green bell pepper
Red bell pepper
Fresh pineapple chunks, or canned, reserve juice
Reduced-sodium soy sauce
Rice wine vinegar
Steamed White Rice
Tips on Rice Ratio
Rice and Water Ratio
Note: For cooking white rice using an electronic rice steamer, the rice to water ratio is usually 1 part of rice and 1 part of water. The ratio can vary a little depending on the brand of the rice
- 2 cups rice – 2 cups water
- 3 cups rice – 3 cups water
- 4 cups rice – 4 cups water
- 5 cups rice – 5 cups water
How to make perfect Asian White Rice
Wash the rice Wash 1 cup of rice in cold water. Do not rub the rice hard or too long as it will lose valuable nutrients. Wash the rice twice in total. The second time, drain the water off the rice as much as possible without losing the rice grains.
Add water Add 1 cup of water. *See the above tips for water ratio for different amounts of rice.
Cook Place the rice in the rice cooker and select white rice if that option is available. Do not open for 5-10 min even after the cooking completion light comes on. Let rest.
Serve the rice with a rice spatula, fluff the rice very gently. Serve in a rice bowl.
Light Sweet and Sour Shrimp
- 1 tablespoon Oil
- 2 tablespoons Minced Garlic
- 2 teaspoons Fresh Grated Ginger Or more
- ¼ teaspoon Crushed Red Pepper
- 2 Pounds Fresh Raw Shrimp Shells removed and cleaned
- 1 Red Bell Pepper In bite-sized pieces
- 1 Green Bell Pepper In bite-sized pieces
- ½ Yellow Bell Pepper In bite-sized pieces
- 1 cup Fresh pineapple chunks, or canned Reserve all juice
- ¼ cup Reduced sodium soy sauce
- ¼ Rice wine vinegar
- 1½ tablespoons Cornstarch
- ¼ cup Brown sugar
- ½ cup Pineapple Juice
- Heat the 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 are done. Remove the shrimp from pan; set aside.
- Add the red, green, and yellow bell pepper to pan, and sauté 3 minutes or until crisp yet tender. Add pineapple fresh chunks or canned to the metal skillet; cook about 1-2 minutes. Remove from the 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 saucepan cook 3-5 minutes till thickened on medium heat.
- Serve over a bed of fluffy white steamed rice.
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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is 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.