Sweet-and-Sour Shrimp Casserole

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3.0 by 2 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Sweet-and-Sour Shrimp Casserole

Reviews (0)

3.0 by 2 people

Rate This!

Directions

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
  2. In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
  3. In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
  4. Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice. Makes 6 servings.

From the Test Kitchen

Dietary exchanges:

3 starch, 1/2 fruit, 1 vegetable, 1-1/2 very lean meat.

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Nutrition Facts (Sweet-and-Sour Shrimp Casserole)

  • Per serving:
  • 364 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 115 mg chol. ,
  • 735 mg sodium ,
  • 62 g carb. ,
  • 2 g fiber ,
  • 20 g pro.
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