Shrimp in Sweet-and-Sour Sauce with Pineapple

Treat the whole family to the delicate taste of shrimp in a sweet-and-sour sauce.

Recipe author

Servings:

Shrimp

500

Pineapple (canned)

250

Bell pepper

Sugar

100

Tomatoes

Cornstarch

Garlic

Lemon

Allspice

Salt

Ketchup

Water

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 0 % 0 g

Carbohydrates 60 % 12 g

84 kcal

GI: 25 / 17 / 58

Start by prepping the shrimp — rinse and peel them well. Don't drain the syrup from the canned pineapple; we'll use it. Trim and seed the garlic and pepper (discard the bitter seeds) and cut them into small pieces. Finely chop the rinsed green onion. Boil the shrimp in salted water. Whisk the cornstarch with boiled water until smooth, then stir in the sugar and the reserved pineapple syrup. Pour it all into a saucepan and add the bell pepper and garlic. Add the ketchup, season with salt, and add allspice to taste along with a teaspoon of lemon juice. Set the pan over high heat for 5 minutes, stirring. Cut the tomatoes into small pieces and chop the pineapple finely, then add both to the pan along with the green onion. Lower the heat and simmer for another 5 minutes. Add the boiled shrimp to the sauce and cook for 5 minutes more, then take it off the heat. Serve over fluffy steamed rice.

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