• 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. Add all other ingredients except reserved liquid from step one. Cook stirring often for 4-6 minutes or until vegetables are starting to get tender but not mushy.
  4. Add shrimp back in. Give the sauce a quick stir and add to the shrimp and vegetables and cook for about 2 minutes to thicken sauce and blend ingredients.
  5. Remove from heat and serve over white rice.
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