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Sweet and Sour Shrimp

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Looking for a seafood dinner made using Original Bisquick® mix? Then check out this sweet and sour shrimp served over rice – a hearty meal.
By Betty Crocker Kitchens
Updated Sep 29, 2013
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Ingredients

  • 1 cup uncooked converted white rice
  • 3 cups water
  • 2 cups fresh broccoli florets
  • 1 small red bell pepper, cut into 1/4x2-inch strips
  • 1 egg white
  • 1 tablespoon water
  • 1 cup Original Bisquick™ mix
  • 1 tablespoon cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
  • 4 tablespoons vegetable oil
  • 1/2 cup sliced almonds, toasted
  • 1 cup sweet-and-sour sauce (from 10-oz jar), warmed

Steps

  • 1
    Cook rice in 2 1/2 cups of the water according to package directions.
  • 2
    Meanwhile, in 12-inch nonstick skillet or wok, heat 1/4 cup of the water over medium-high heat. Add broccoli; cook about 3 minutes, stirring frequently, until water evaporates. Add bell pepper and remaining 1/4 cup water; cook 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Remove vegetables to bowl; cover to keep warm.
  • 3
    In small bowl, beat egg white and 1 tablespoon water with whisk. In large resealable food-storage plastic bag, place Bisquick mix, cornstarch, paprika, red pepper and salt. Working in 2 batches, dip shrimp in egg white mixture; remove with slotted spoon and place in bag. Shake bag to coat shrimp with Bisquick mixture.
  • 4
    Wipe same skillet with paper towel. In skillet, heat 2 tablespoons of the oil over medium heat. Cook 1/2 of the shrimp in oil 2 minutes on each side or until pink. Drain on paper towels. Wipe skillet again. Repeat with remaining oil and shrimp.
  • 5
    Return vegetables to skillet; cook and stir until heated. Add shrimp; gently toss to combine.
  • 6
    Serve shrimp mixture over cooked rice; top with almonds and sweet-and-sour sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a spicier dish, add chopped jalapeño chile, seeded if desired, with the vegetables.
  • tip 2
    To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
  • tip 3
    To pack in more nutrition and whole grains, use instant brown rice instead of white rice. Cook according to package directions.

Nutrition

710 Calories, 25g Total Fat, 28g Protein, 93g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
4g
21%
Trans Fat
1g
Cholesterol
160mg
54%
Sodium
1140mg
48%
Potassium
560mg
16%
Total Carbohydrate
93g
31%
Dietary Fiber
5g
21%
Sugars
27g
Protein
28g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
40%
40%
Exchanges:
4 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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