Serves: Four 1-cup servings
Prep Time: 20 min.
Cook Time: 10 min.
Sauce Ingredients:
1/3 cup pineapple juice
2 tbsp. red wine vinegar
2 tsp. Splenda
1 tsp. "light" soy sauce
2 garlic cloves, minced
2 tsp. arrowroot
General Ingredients:
1 lb. Large Shrimp, peeled and deveined
3 tbsp. flour
3 tsp. canola oil (divided into 1/3 and 2/3 portions)
1 medium red pepper, cored and thinly sliced
1/2 large red onion, thinly sliced
1/2 cup pineapple chunks
Instructions:
1. Combine all sauce ingredients and set aside.
2. Coat the shrimp with flour and shake off excess
3. Heat 2/3 of the oil (2 tsp) in a large wok (or similar) over medium-high heat.
4. Saute the shrimp in batches until golden brown on both sides, generally about 3 min. each batch.
5. Remove shrimp from the wok and set aside.
6. Add the remaining 1/3 of the oil (1 tsp) to the wok along with the peppers and onions, stir-frying for 5 min.
7. Add the pineapple chunks and sauce mix for about a minute, or until the sauce thickens.
8. Add the shrimp.
9. Serve and enjoy!
Nutrition Facts (per serving): Calories: 222, Total Fat: 5g, Sat. Fat: 0.5g, Sodium: 237mg, Total Carbs: 26g, Fiber: 2g, Sugars: 16g, Protein: 19g
Source : CPT JACK'S BASIC TRAINING
Fitness Training & Nutrition Leadership
