Shrimp and vegetables simmer in our sweet and sour skillet sauce for a quick cooking meal that has the perfect balance of sweet and spicy. It's what makes this recipe a weeknight winner.
cost per recipe: $13.28
The price is determined by the national average.
pound shrimp (21 to 25 count per pound), peeled, deveined and tails removed
tablespoons vegetable oil
teaspoon crushed red pepper
cups cut up fresh vegetables (broccoli florets, sliced mushrooms, red pepper strips and sliced carrots)
pouch (11 ounces) Campbell's® Sweet and Sour Chicken
green onion, sliced (about 2 tablespoons)
Season the shrimp as desired. Heat half the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook until slightly pink, stirring occasionally. Remove the shrimp from the skillet.
Add the remaining oil and crushed red pepper to the skillet and cook and stir for 1 minute. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir in the sauce and heat to a boil. Return the shrimp to the skillet. Cook for 3 minutes or until the shrimp are cooked through, stirring occasionally. Season to taste. Sprinkle with the green onion.