Peking Shrimp Recipe

Name: Peking Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 1/4 cup water; 1/4 cup corn syrup; 2 tablespoons reduced sodium soy sauce; 2 tablespoons sherry wine or 2 tablespoons chicken broth; 1 garlic clove, minced; 1/4 teaspoon ground ginger; 1 small green pepper, cut into 1 inch pieces; 2 tablespoons canola oil; 1 lb medium shrimp (uncooked, peeled and deveined); 1 medium tomatoes, cut into wedges; rice (hot, cooked)

Servings: persons

1 tablespoon cornstarch
1/4 cup water
1/4 cup corn syrup
2 tablespoons reduced sodium soy sauce
2 tablespoons sherry wine or 2 tablespoons chicken broth
1 garlic clove, minced
1/4 teaspoon ground ginger
1 small green pepper, cut into 1 inch pieces
2 tablespoons canola oil
1 lb medium shrimp (uncooked, peeled and deveined)
1 medium tomatoes, cut into wedges
rice (hot, cooked)

1
In a small bowl, combine cornstarch and water until smooth.
2
Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
3
In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
4
Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
5
Stir in the cornstarch mixture and add to the pan.
6
Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
7
Add tomato and heat through.
8
Serve with rice if desired.

268

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

You need 12 ingredients. The key ingredients include: 1 tablespoon cornstarch, 1/4 cup water, 1/4 cup corn syrup, 2 tablespoons reduced sodium soy sauce, 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.

Peking Shrimp

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