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Pineapple Shrimp Stir-Fry

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Pineapple Shrimp Stir-Fry
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 4
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Pineapple chunks and sweet-and-sour sauce lend tropical flair to this shrimp-and-veggies skillet meal.
Updated May 7, 2009

Ingredients

  • 1 lb uncooked deveined shelled medium shrimp, thawed if frozen, tail shells removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup matchstick-cut carrots
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 can (8 oz) pineapple chunks, drained
  • 2/3 cup sweet-and-sour sauce

Steps

  • 1
    Heat nonstick wok or 12-inch nonstick skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Cook and stir 1 minute. Add carrots and bell pepper; cook and stir 2 to 3 minutes or until shrimp turn pink and opaque, and vegetables are crisp-tender.
  • 2
    Add pineapple chunks and sweet-and-sour sauce; cook and stir 2 to 3 minutes longer or until pineapple is thoroughly heated. If desired, serve over hot cooked rice.

Tips from the Pillsbury Kitchens

  • tip 1
    Matchstick-cut carrots can be found already cut in the produce department of the supermarket.

Nutrition Information

180 Calories, 2g Total Fat, 18g Protein, 25g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
650mg
27%
Potassium
400mg
12%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
10%
Sugars
20g
Protein
18g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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