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Sweet and Sour Shrimp

Sweet and Sour Shrimp
  • Prep 30 min
  • Total 30 min
  • Servings 4
Looking for a seafood dinner made using Original Bisquick® mix? Then check out this sweet and sour shrimp served over rice – a hearty meal.
Updated September 29, 2013
Make With
Make With
Bisquick

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.

  • 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.
  • To pack in more nutrition and whole grains, use instant brown rice instead of white rice. Cook according to package directions.

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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