Polynesian Shrimp Bowl Recipe


MethodMain Ingredient


 Canned pineapple chunks15 1⁄4 Ounce (1 Can)
 Cornstarch2 Teaspoon
 Curry powder1 1⁄2 Teaspoon
 Lemon juice2 Teaspoon
 Mayonnaise/Salad dressing1⁄3 Cup (5.33 tbs)
 Dairy sour cream1⁄3 Cup (5.33 tbs)
 Noodles2 Cup (32 tbs), cooked, drained chilled
 Canned shrimp9 Ounce, drained, rinsed (2 Can)
 Sliced water chestnuts1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2086 Calories from Fat 766

% Daily Value*

Total Fat 86 g132.6%

Saturated Fat 16.9 g84.5%

Trans Fat 0.1 g

Cholesterol 280.4 mg

Sodium 504.6 mg21%

Total Carbohydrates 240 g80%

Dietary Fiber 14.7 g58.8%

Sugars 54.2 g

Protein 88 g176.3%

Vitamin A 15.6% Vitamin C 56.4%

Calcium 20.3% Iron 40.8%

*Based on a 2000 Calorie diet


Drain pineapple, reserving juice.
Set pineapple aside.
To make curry dressing; in small saucepan combine cornstarch, curry powder, reserved pineapple juice, and 1/4 teaspoon salt.
Cook and stir over medium heat till thick and bubbly; stir in lemon juice.
Blend in mayonnaise and sour cream.
In salad bowl combine pineapple chunks, noodles, shrimp, water chestnuts, and green pepper.
Pour on curry dressing; toss gently to coat.
Chill thoroughly.