Sweet and Sour Shrimp

Sweet and Sour Shrimp

Looking for a seafood dinner made using Original Bisquick® mix? Then check out this sweet and sour shrimp served over rice – a hearty meal.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings (3/4 cup rice and 1 cup shrimp mixture each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a spicier dish, add chopped jalapeño chile, seeded if desired, with the vegetables.
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:
To pack in more nutrition and whole grains, use instant brown rice instead of white rice. Cook according to package directions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 710
    • (Calories from Fat 230),
  • Total Fat 25g
    • (Saturated Fat 4g,
    • Trans Fat 1g),
  • Cholesterol 160mg;
  • Sodium 1140mg;
  • Total Carbohydrate 93g
    • (Dietary Fiber 5g,
    • Sugars 27g),
  • Protein 28g;
Percent Daily Value*:
    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 Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.