• Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 1 6-ounce can of pineapple juice (3/4 cup)
  • 3 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon low sodium soy sauce
  • 2 dashes hot sauce (we used Sriracha)
  • 1 tablespoon corn starch
  • 3 teaspoons vegetable oil divided
  • 1 ½ pounds medium uncooked shrimp, peeled and deveined
  • 1 tablespoon freshly grated ginger
  • 2 medium garlic cloves minced
  • 1 ½ cups thinly sliced carrots
  • 1 cup ½ inch diced onion
  • 1 medium green bell pepper sliced into ¼ inch strips and each strip cut in half (about 1 ¼ cups total)
  • 1 cup fresh pineapple, cut into 1 inch cubes (or canned if fresh is not available)
  • 1 8-ounce can water chestnuts, drained
  • ¼ cup roasted peanuts
  • Cooked white rice, for serving


  1. In a medium bowl, mix pineapple juice, sugar, vinegar, tomato paste, soy sauce, hot sauce and corn starch. Mix to dissolve corn starch. Set aside.
  2. In a wok or heavy bottomed pan, heat to medium high and add two teaspoons of the oil. When oil starts to smoke, add shrimp and cook about 3 minutes flipping to cook both sides and cook until pink. Do not over cook. Remove shrimp to a bowl or plate.
  3. Add remaining teaspoon of oil and cook ginger and garlic for 30 seconds …
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