Sweet and sour shrimp, Birds Eye
A frozen dinner kit made easy: heat through the shrimp and vegetables in the sauce, serve it over rice or noodles, and you have a weeknight meal in under twenty minutes. The pineapple and vinegar balance each other nicely here.
About 480 calories a serving, 19 g protein, 96 g carbohydrate, 1 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
From your shelf
- 1 bag sweet and sour shrimp, Birds Eye
Staples
- 1 cup rice
- 2 cups water
- Bring 2 cups water to a boil in a saucepan over high heat. Stir in 1 cup rice, cover, and reduce heat to low. Simmer until the rice is tender and water is absorbed, about 15 minutes.
- While the rice cooks, open the frozen bag and pour the shrimp, vegetables, sauce, and pineapple into a large skillet over medium-high heat. Stir occasionally until everything is heated through and the shrimp is opaque, about 5 to 7 minutes.
- Fluff the rice with a fork and divide between two bowls or plates. Spoon the shrimp and sauce over the rice and serve right away.
Note Swap rice for egg noodles or jasmine rice if you prefer. Leftovers keep in an airtight container for three days; reheat gently on the stovetop with a splash of water. Serve with a green salad or steamed broccoli on the side to stretch the meal.
On the label
VEGETABLES (CARROTS, GREEN BELL PEPPERS, RED BELL PEPPERS, ONIONS), COOKED RICE (WATER, RICE), SAUCE (WATER, SUGAR, LIGHT BROWN SUGAR, DISTILLED VINEGAR, TOMATO PASTE, PINEAPPLE CONCENTRATE, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), FOOD STARCH-MODIFIED, GARLIC, SALT, SPICE), SHRIMP (RAW SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE TO RETAIN MOISTURE), PINEAPPLE TIDBITS.
Birds Eye, frozen dinners & entrees, serving 241 g, package 21 oz/595 g. Ingredients as printed on the label.
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Cooks as shrimp, stir fry sauce. Half of it left? Use up the shrimp.