Hot and Sour Shrimp with Spinach and Walnuts Recipe

Name: Hot and Sour Shrimp with Spinach and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb uncooked shrimp, peeled,deveined and butterflied; 4 tablespoons dry sherry; 1 tablespoon grated fresh ginger; ½ cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons ketchup; 1 tablespoon cornstarch; 1 tablespoon white vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; ¼ teaspoon cayenne; 2 tablespoons peanut oil; 2 tablespoons chopped walnuts; 12 lb stemmed cleaned spinach; 2 medium red bell peppers, cut into 1 inch squares; 2 cloves garlic, minced; 8 green onions, cut diagonally into 1 inch long pieces; 2 cups enough steamed jasmine rice, to serve 4

Servings: persons

1 lb uncooked shrimp, peeled,deveined and butterflied
4 tablespoons dry sherry
1 tablespoon grated fresh ginger
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon cornstarch
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon sesame oil
¼ teaspoon cayenne
2 tablespoons peanut oil
2 tablespoons chopped walnuts
12 lb stemmed cleaned spinach
2 medium red bell peppers, cut into 1 inch squares
2 cloves garlic, minced
8 green onions, cut diagonally into 1 inch long pieces
2 cups enough steamed jasmine rice, to serve 4

1
Combine shrimp, 2 tblsps Sherry and grated ginger in large bowl.
2
Combine, cover and refrigerate for 30 minutes.
3
Mix remaining 2 tblsps Sherry, broth, soy, ketchup, cornstarch, vinegar, sugar sesame oil and cayenne pepper in small bowl.
4
Heat 1 tblsp peanut oil in wok over high heat.
5
Add walnuts and stir fry 1 minute, until fragrant and toasted.
6
Transfer walnuts to plate with slotted spoon.
7
Add spinach to wok and fry until just wilted, about 1 minute.
8
Put spinach on a serving plate.
9
Add 1 tblsp peanut oil, bell peppers and garlic to wok, stir fry 1 minute.
10
Add shrimp mixture and onions and stir fry 1 minute longer.
11
Stir in stock/sauce mixture.
12
Cook sauce until clear and thick, about 2 minutes.
13
Spoon sauce and shrimp over spinach.
14
Sprinkle with walnuts and serve.

1750

kcal

Calories

104

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb uncooked shrimp, peeled,deveined and butterflied, 4 tablespoons dry sherry, 1 tablespoon grated fresh ginger, ½ cup chicken broth, and more.

Yes, Hot and Sour Shrimp with Spinach and Walnuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Shrimp with Spinach and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions