Shrimp Shanghai Recipe

Name: Shrimp Shanghai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/2 cup rye whiskey; 1/4 teaspoon powdered ginger; 1 garlic clove, finely minced; 1 teaspoon sugar; 1/2 cup chicken stock; 2 lbs shrimp, shelled and deveined; 4 tablespoons vegetable oil; 1 cup green peas; 8 water chestnuts, sliced; 2 teaspoons cornstarch; water

Servings: persons

1/2 cup soy sauce
1/2 cup rye whiskey
1/4 teaspoon powdered ginger
1 garlic clove, finely minced
1 teaspoon sugar
1/2 cup chicken stock
2 lbs shrimp, shelled and deveined
4 tablespoons vegetable oil
1 cup green peas
8 water chestnuts, sliced
2 teaspoons cornstarch
water

1
Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
2
Add shrimp and mix well.
3
Cover and refrigerate for 1 hour.
4
Drain shrimp, reserving marinade.
5
Heat oil in a wok or large skillet over high heat.
6
Add shrimp and stir-fry 2-3 minutes.
7
Add peas and stir-fry 1 minute.
8
Add water chestnuts and stir-fry 1 minute.
9
Remove shrimp and keep warm. (Leave the vegetables in the pan.).
10
Mix cornstarch with enough cold water to form a thin paste.
11
Stir into marinade.
12
Pour marinade mixture into pan with the vegetables.
13
Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
14
Pour sauce over shrimp.
15
Serve with rice and cherry tomatoes.

523

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: 1/2 cup soy sauce, 1/2 cup rye whiskey, 1/4 teaspoon powdered ginger, 1 garlic clove, finely minced, and more.

Yes, Shrimp Shanghai 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.

Shrimp Shanghai

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