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Peking Shrimp Recipe

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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. This entree is always a winner. -Janet Edwards, Beaverton, Oregon

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Peking Shrimp Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

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; stir-fry 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. Yield: 4 servings.

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

Originally published as Peking Shrimp in Light & Tasty June/July 2005, p37

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Reviews for Peking Shrimp (5)

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Reviewed on Nov. 28, 2011 by cbergan

I added some spice, but very good recipe.

Reviewed on Oct. 04, 2011 by lillybow

It is a delicious recipe. I added sliced zucchini and yellow squash with the green pepper. I'll definitely make it again.

Reviewed on Jul. 16, 2010 by cheeriogirl

I've made this several times and it's wonderful. I add chopped onion and use grape tomatoes instead of the wedges. Yum.

Reviewed on Jan. 21, 2010 by Sascha18

My boyfriend and I just finished eating this recipe for the first time and it was delicious! My boyfriend doesn't have a taste for tomatoes so I used snow peas instead. Next time I make this I will probably cook the shrimp a couple minutes longer, add more spice to make it spicy, and add more green pepper. These new additions are aiding to a picky eater but from my perspective I wouldn't change a thing! The fact that this recipe is healthy makes it even better :)