Serving size: 1 cup
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
1 lb. peeled and deveined large shrimp
3 Tbsp. flour
3 tsp. canola oil, divided
1 medium red pepper, cored and thinly sliced
1/2 large red onion, sliced
1/2 cup pineapple chunks
Sauce
1/3 cup pineapple juice
2 Tbsp. red wine vinegar
2 Tbsp. sugar or Splenda
1 tsp. light soy sauce
1 tsp. grated ginger
2 garlic cloves, minced
2 tsp. arrowroot
Preparation
1. Combine the sauce ingredients in a measuring cup and set aside.
2. Coat the shrimp very lightly with flour and shake off excess
3. Heat 2 tsp. oil in a large wok over medium high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
4. Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for 5 minutes. Add the pineapple chunks and sauce and cook until the sauce thickens, about 1 minute.
5. Add the shrimp to the mixture and serve.
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