Even as food bloggers, my husband Jack and I really do try to find some balance in our diet! We often share recipes that are delicious but very decadent, and definitely not geared toward any of our readers who might be on a diet. So I’m actually very happy anytime we feature recipes like this Sweet and Sour Shrimp Stir-Fry, because not only is this a really delicious meal, but it’s also healthy and low-calorie!
This sweet and sour shrimp stir-fry is adapted from this Weight Watchers cookbook, but it’s so good you’d be hard-pressed to know that this is low-calorie!
Shrimp and vegetables are combined with chunks of fresh (or canned) pineapple in a wonderfully flavorful sauce made with pineapple juice, rice vinegar, tomato paste and soy sauce plus a light touch of sugar and sriracha. Some additional garlic and ginger, as well as a sprinkle of roasted peanuts also add great flavors to this healthy meal!
Served over a bed of rice, dieters and non-dieters alike will love this delicious dinner!Print
Sweet and Sour Shrimp Stir-Fry
Recipe is adapted from Weight Watchers’ Sweet and Sour Shrimp recipe originally published in Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes. The original recipe was calculated at 1540 calories for four servings, however we’ve added some extra fresh pineapple to the dish, which according to some online calculators would add about another 100 calories. Based on four servings, this recipe is roughly 410 calories per serving plus additional calories for the rice.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 4 servings
- 1 6-ounce can of pineapple juice (3/4 cup)
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons tomato paste
- 1 tablespoon low sodium soy sauce
- 2 dashes hot sauce (we used Sriracha)
- 1 tablespoon corn starch
- 3 teaspoons vegetable oil divided
- 1 ½ pounds medium uncooked shrimp, peeled and deveined
- 1 tablespoon freshly grated ginger
- 2 medium garlic cloves minced
- 1 ½ cups thinly sliced carrots
- 1 cup ½ inch diced onion
- 1 medium green bell pepper sliced into ¼ inch strips and each strip cut in half (about 1 ¼ cups total)
- 1 cup fresh pineapple, cut into 1 inch cubes (or canned if fresh is not available)
- 1 8-ounce can water chestnuts, drained
- ¼ cup roasted peanuts
- Cooked white rice, for serving
- In a medium bowl, mix pineapple juice, sugar, vinegar, tomato paste, soy sauce, hot sauce and corn starch. Mix to dissolve corn starch. Set aside.
- In a wok or heavy bottomed pan, heat to medium high and add two teaspoons of the oil. When oil starts to smoke, add shrimp and cook about 3 minutes flipping to cook both sides and cook until pink. Do not over cook. Remove shrimp to a bowl or plate.
- Add remaining teaspoon of oil and cook ginger and garlic for 30 seconds. Add all other ingredients except reserved liquid from step one. Cook stirring often for 4-6 minutes or until vegetables are starting to get tender but not mushy.
- Add shrimp back in. Give the sauce a quick stir and add to the shrimp and vegetables and cook for about 2 minutes to thicken sauce and blend ingredients.
- Remove from heat and serve over white rice.
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