1/1 Photo of Sweet and Sour Shrimp Casserole (Microwave)
This looked so good and easy and you do it all in the microwave. Off MSN for safe keeping.
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Units: US | Metric
- 453.59 g medium shrimp (peeled and deveined)
- 1 medium onion, halved lengthwise and sliced
- 14.79 ml cooking oil
- 78.07 ml brown sugar (packed)
- 44.37 ml cornstarch
- 1.23 ml ground ginger
- 1.23 ml ground black pepper
- 432.33 g can pineapple chunks (juice pack)
- 59.14 ml soy sauce
- 59.14 ml vinegar
- 1 medium green sweet pepper, cut into strips
- 226.79 g can sliced water chestnuts, drained
- 709.77 ml cooked rice (hot)
- 1Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
- 2In 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.
- 3In 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.
- 4Stir 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.
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Nutritional Facts for Sweet and Sour Shrimp Casserole (Microwave)
Serving Size: 1 (357 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 365.8
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.6 g
- Cholesterol 115.2 mg
- Sodium 792.7 mg
- Total Carbohydrate 62.3 g
- Dietary Fiber 2.5 g
- Sugars 24.5 g
- Protein 19.8 g