Home Dishes & Beverages Stir-Fry Shrimp Stir-Fry

Peking Shrimp

Name: Peking Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 tablespoon cornstarch; 1/4 cup cold water; 1/4 cup corn syrup; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons sherry or 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 pound uncooked medium shrimp, peeled and deveined; 1 medium tomato, cut into wedges; Hot cooked rice, optional

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Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Oct. 16, 2022

In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it’s so fresh and readily available there, but this main dish is a year-round favorite. —Janet Edwards, Beaverton, Oregon

Peking Shrimp Recipe photo by Taste of Home

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Ingredients

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup corn syrup
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or 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 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, cut into wedges
Hot cooked rice, optional

Directions

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

Nutrition Facts

3/4 cup (calculated without rice): 237 calories, 8g fat (1g saturated fat), 168mg cholesterol, 532mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

Peking Shrimp

Ingredients

Directions

Nutrition Facts

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