Heat the oil in a nonstick skillet over medium-high heat.
Add the shrimp , and sauté for 5 minutes.
Remove from the skillet and set aside.
Put the pineapple, papaya, orange juice, sugar, salt, and lime juice in the skillet.
Combine the vinegar and cornstarch, and stir until well-blended.
Add the mixture to the skillet.
Bring to a boil, and cook for 1 minute, or until thickened, while stirring constantly.
Return the shrimp to the skillet.
Reduce to low heat, and cook 1 minute, or until thoroughly heated, while stirring constantly.
Remove from heat and stir in cilantro.
Serve over rice.
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