24 (about 6 ounces) large shrimp, fresh or frozen, peeled and deveined
1 clove garlic, chopped
1 tsp. fresh ginger, chopped
2/3 c. low-sodium vegetable broth
1 c. tomatoes, chopped
1 Tbsp. ketchup
1 Tbsp. white vinegar
1 Tbsp. honey
1 c. canned pineapple chunks, drained
1 Tbsp. cornstarch
1/2 c. green onions, chopped
1 tsp. olive oil
Heat oil in a non-stick pan over a Medium-High flame. Add in garlic and ginger and cook, stirring constantly for about 30 seconds.
Add in vegetable stock, tomatoes, tomato paste, vinegar, and sugar and bring to a boil.
Add in the shrimp, pineapple, and bell pepper. Stir and bring mixture back up to a boil. Combine the cornstarch with 2 tbsp. of water and stir into the pan. Allow the sauce to thicken.
When sauce has thickened, approximately 4 minutes, remove from heat and serve.
Calories: 120, Total Fat: 2g, Saturated Fat: 0g, Sodium: 380mg, Carbohydrates: 18g, Dietary Fiber: 2g, Protein: 8g