Join Simply Cookin' Chef Mitzi Stinson as she makes a healthy version of the traditionally breaded dish - Sweet and Sour Shrimp.

This recipe breaks free from the customary breading and improves many of the dish's already healthy qualities, bringing you all the flavor with fewer calories.

The familiar sweet and sour sauce is infused with ginger and a garlic chile paste to bring life to this age old favorite.

Mitzi recommends serving the dish with a side of rice and fresh sugar snap peas.

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Recipe courtesy Cooking Light Magazine, May 2008

1 (3 1/2-ounce) bag boil-in-bag rice

1 tablespoon  cornstarch

8 ounces pre-cooked, large shrimp

1/4 cup fat-free, less-sodium chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons sugar

3 tablespoons rice vinegar

1 tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons canola oil

1 cup prechopped onion

1/2 cup prechopped green bell pepper

1 tablespoon ground fresh ginger

1 (8-ounce) can pineapple chunks in juice, drained

Cook rice according to package directions, omitting salt and fat; set aside.

Combine cornstarch, broth, soy sauce, sugar, rice vinegar and chile paste; set aside.

Heat sesame oil in a large nonstick skillet over medium-high heat.

Add pre-cooked shrimp to pan; sauté 3 minutes just to warm. Place warmed shrimp in a bowl; set aside.

Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes.

Return shrimp to pan; cook 1 minute to re-warm.

Add broth mixture to pan; cook 1 minute or until sauce has thickened.

Serve over rice and with side of fresh sugar snap peas.