

1/2 cup pineapple juice | |
1/4 cup water | |
1/4 cup white vinegar | |
1/4 cup sugar | |
2 tablespoons corn starch | |
2 tablespoons olive oil | |
450g shrimp peeled, tails on | |
1/2 cup carrots cut into matchsticks | |
2 garlic cloves chopped | |
1 teaspoon fresh ginger grated | |
1/8 teaspoon white pepper | |
1 teaspoon fresh parsley finely chopped (optional) | |
2/3 cup white rice uncooked |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 358Kcal | ||||||||||||||||||
Protein | 18g | ||||||||||||||||||
Carbohydrates | 51g | ||||||||||||||||||
Fibre | 1g | ||||||||||||||||||
Total Fat | 8g | ||||||||||||||||||
Saturated Fat | 1g | ||||||||||||||||||
Cholesterol | 142mg | ||||||||||||||||||
Sodium | 651mg | ||||||||||||||||||
Potassium | 290mg | ||||||||||||||||||
Phosphorus | 337mg | ||||||||||||||||||
Sweet and Sour Shrimp:
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1
Done
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In a bowl, combine pineapple juice, water, vinegar, sugar and corn starch. |
2
Done
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Cook the rice according to instructions on the package. |
3
Done
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In a non-stick frying pan, heat olive oil over medium-high heat. Add the shrimp, carrots, garlic and ginger. Stir fry until the shrimp are cooked and turn colour. |
4
Done
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Whisk the liquid from step 1 again and add it to the shrimp and vegetables by stirring constantly until the sauce thickened. Season with pepper. |
5
Done
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Sprinkle with parsley and serve with white rice. |