This post may contain affiliate links. Please read our disclosure policy.
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!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
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.
Ingredients
- 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 1/2 pounds medium uncooked shrimp, peeled and deveined
- 1 tablespoon freshly grated ginger
- 2 medium garlic cloves minced
- 1 1/2 cups thinly sliced carrots
- 1 cup 1/2 inch diced onion
- 1 medium green bell pepper sliced into 1/4 inch strips and each strip cut in half (about 1 1/4 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
- 1/4 cup roasted peanuts
- Cooked white rice, for serving
Instructions
- 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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Disclosure: This post contains affiliate links.
You may also like:
Bacon-Wrapped Shrimp with Blue Cheese Butter and Port Reduction
Pretty sweet
Yes, this recipe is for a Sweet and Sour Shrimp Stir-Fry.
Sweet & Sour chicken
First time I’ve done a sauce of this nature and apart from the number of ingredients it involves I found it very easy and great flavour, we both enjoyed it and has been added to our fortnight rotor especially as we have the basis of ingredients in the food store.
Glad you liked it Terry!
I just made this dish last night for the second time. The first time, about a month ago, I bought all the ingredients, but forgot the peanuts. I did two dashes of Sriracha (after tasting the sauce with one dash and thinking it needed a bit more). It was very good, but too spicy (that Sriracha packs a lot of heat in each drop!).
I hadn’t planned anything for dinner last night and on a whim decided to make this. I had most of the ingredients on hand but not all, so I substituted ketchup for the tomato paste, orange bell pepper instead of green, arrowroot for the cornstarch, coconut oil instead of veg oil, and I added frozen organic green beans and frozen organic broccoli florets, to add some green color. I didn’t have ginger or garlic cloves, so I omitted those altogether. But this time I did have the peanuts! I used just a drop of the Sriracha (that bottle is going to last me forever!). It was delicious! I loved the extra veggies in it. I’m looking forward to making it again, the next time with the ginger and garlic and doubling the sauce recipe (my family loved it and wished there was more to pour over the rice). The peanuts added texture, flavor, and interest.
Thank you so much for your delicious recipe. It is now a family favorite, and would be a great dish to make for company, too!
Thanks Tricia! So glad you liked it (and you’d never know it’s a Weight Watchers recipe too!)
I love the verity of dishes your blog offers. This one got the hubbies attention a major lover of Oriental food and especial sweet and sour. He had the idea of adding a few of those wonderful little Chinese peppers but I put a stop to that if he wanted to get the kids to eat it. A wonderful dish to get seafood in to the diet in a very flavorful way. Thanks.
Christine
Thanks Christine! Your husband sounds like mine…always trying to add in hot peppers!