Sweet & Slightly Sour Shrimp
  • Cooking Time: 10
  • 2 cups instant brown rice (about 4 cups cooked)
  • One 8-ounce can pineapple tidbits or chunks packed in juice
  • 1/3 cup water or all-natural chicken broth
  • 1/3 cup lite teriyaki sauce
  • 2 tablespoons white wine vinegar or rice vinegar
  • 2 tablespoons peanut butter, optional
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil
  • One 16-ounce bag frozen Asian-style mixed vegetables, thawed
  • 1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger
  • 1 pound medium cooked shrimp, fresh or frozen, thawed
  1. Cook the rice according to package directions.
  2. Set aside.
  3. Drain the juice from the pineapple into a bowl.
  4. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended.
  5. Set aside.
  6. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes.
  7. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes.
  8. Re-whisk the pineapple juice mixture and add to the skillet.
  9. Bring to a simmer, stirring constantly.
  10. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.
  11. Serve over rice.
Moms’ Kitchen Note: If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes. Visit www.eatshrimp.com for other great shrimp recipes