This is a quick fix meal from Cooking Light that I just had to feature here on Tasty Tuesday. It is an awesome anytime meal that is so full proof & fast!
(click to enlarge)
modified from Cooking Light’s original recipe
1 8oz can pineapple chunks in juice
1 teaspoon cornstarch
1 to 1 & 1/2 tbsp chili sauce
1 tbsp soy sauce
1/2 tsp garlic powder
2 tsp sesame oil (or vegetable)
1 green pepper, coarsley chopped
1/2 onion sliced
3/4 pound medium shrimp (peeled and deveined)
Drain pineapple, reserve juice and set the chunks aside. Combine juice, cornstarch, chili sauce, soy sauce & garlic. Coat a nonstick skillet with cooking spray andd add oil. Heat up and cook green pepper & onion. Cook on med-high heat for 3-4 minutes. Add in shrimp and cook 3-3 minutes or until shrimp are done. Stir in cornstarch mixture and pineapple chunks. Cook over medium heat until thickened and bubbly.
Serve over brown or white rice.
Makes 4 Servings
Each Serving of Shrimp (rice is separate) has the following:
Calories, 177/Fat, 4.0g/Fiber, 0.8g