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1 lb. (450 g) uncooked large shrimp, peeled with tails left on, deveined
1 Tbsp. reduced-sodium soy sauce
2 tsp. corn starch
1 Tbsp. vegetable oil
1 small yellow onion, cut into bite-size pieces
1 red pepper, cut into bite-size pieces
1 can (14 fl oz/398 mL) pineapple chunks in juice, drained
5 Tbsp. KraftCalorie-WiseCatalina Dressing
1 green onion, diagonally sliced
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How do I make it ?
Toss shrimp with soy sauce and corn starch. Refrigerate 10 min. to marinate.
Heat oil in wok on medium-high heat. Add yellow onions and peppers; stir-fry 2 to 3 min. or until crisp-tender. Add shrimp; stir-fry 2 min. Add pineapple; stir-fry 2 min. or until shrimp are pink.
Remove wok from heat. Add dressing; toss to coat. Place on serving plate; top with green onions.
Kraft Kitchen Tips!
Serve with hot cooked brown rice.
This recipe also works well with boneless skinless chicken breasts or pork tenderloin, cut into cubes.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 0.3 g
Cholesterol 170 mg
Sodium 590 mg
Total carbohydrate 21 g
Dietary fibre 2 g
Sugars 17 g
Protein 22 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.