Peking Shrimp

Name: Peking Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Karo syrup; 1/2 c. water; 4 Tbsp. soy sauce; 4 Tbsp. sherry; 2 Tbsp. cornstarch; 2 cloves garlic, minced; 1/2 tsp. ground ginger; 2 Tbsp. corn oil; 1 lb. shrimp, cleaned and boiled; 1 small tomato, cut in wedges; 1/2 c. green pepper

Eats Now Editorial Team · 170 kcal · Seafood

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Peking Shrimp – a delicious recipe with syrup, water, soy sauce, sherry, cornstarch, garlic. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 c. Karo syrup
1/2 c. water
4 Tbsp. soy sauce
4 Tbsp. sherry
2 Tbsp. cornstarch
2 cloves garlic, minced
1/2 tsp. ground ginger
2 Tbsp. corn oil
1 lb. shrimp, cleaned and boiled
1 small tomato, cut in wedges
1/2 c. green pepper

1
Combine the first 7 ingredients.
2
Heat corn oil in skillet; add shrimp and cook for about 3 minutes, stirring occasionally. Add sauce and remaining ingredients.
3
Boil for 1 minute, stirring gently.
4
Serve over rice.

170

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1/2 c. Karo syrup, 1/2 c. water, 4 Tbsp. soy sauce, 4 Tbsp. sherry, and more.

Yes, Peking Shrimp 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.

Quick Info

Servings
4 servings
Calories
170 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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