packages (8.8 oz each) microwavable long-grain white rice
tablespoon canola or vegetable oil
medium onion, cut into 1/2-inch chunks
medium green bell peppers, cut into 1-inch pieces (about 2 cups)
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
can (20 oz) pineapple chunks in juice, drained
cups sweet-and-sour sauce
Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
In 12-inch skillet, heat oil over high heat. Cook onion in oil 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minutes, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Place prepped ingredients on a plate or cutting board in order of use. You won’t have to look at the recipe to see what to add next.
Buy fresh-from-the-garden produce at the farmers' market. Keep a cooler in your car to keep items fresh if you're not going straight home.
We calculated the nutrition of this recipe at the time it was created on 09/29/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.