Peking Shrimp

Name: Peking Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. dark Karo; 1/4 c. water; 2 Tbsp. soy sauce; 2 tbsp. cornstarch; 1 clove garlic, minced; 1/4 tsp. ginger; 2 Tbsp. vegetable oil; 1 lb. shrimp, cooked; 1 medium tomato; 1/2 c. green pepper pieces

Eats Now Editorial Team · 225 kcal · Seafood

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Peking Shrimp – a delicious recipe with dark Karo, water, soy sauce, cornstarch, clove garlic, ginger. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 c. dark Karo
1/4 c. water
2 Tbsp. soy sauce
2 tbsp. cornstarch
1 clove garlic, minced
1/4 tsp. ginger
2 Tbsp. vegetable oil
1 lb. shrimp, cooked
1 medium tomato
1/2 c. green pepper pieces

1
Combine first seven ingredients in a large frying pan.
2
Mix and heat.
3
When it begins to thicken, add shrimp, tomato and pepper. Heat through and serve over rice.
4
Serves two.

225

kcal

Calories

Fat

Carbs

Protein

Fat 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 10 ingredients. The key ingredients include: 1/4 c. dark Karo, 1/4 c. water, 2 Tbsp. soy sauce, 2 tbsp. cornstarch, 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
225 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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