Back to Peking Shrimp

Print Options


Card Sizes

Peking Shrimp Recipe

Peking Shrimp Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 1. In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
  • 2. 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.
  • 3. 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): 237 calories, 8g fat (1g saturated fat), 168mg cholesterol, 532mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 19g protein Diabetic Exchanges:1 starch, 2 lean meat, 1 vegetable, 1-1/2 fat

Reviews for Peking Shrimp

Sort By :
Reviewed Mar. 14, 2014

"Made this the other night for dinner...I don't see how this recipe could feed 4 people..not enough veggies. Three of us...with small appetites...finished the whole tastes okay but nothing special. If I make it again... I will add lots more vegetables."

Reviewed May. 29, 2013

"I made this last night and it was delicious. I doubled the cornstarch mixture because I added squash, snow peas, and broccoli, plus the green pepper and tomato. Very healthy and light meal. Will definitely make this again."

Reviewed Oct. 31, 2012

"We loved this recipe. I added the onion as was suggested and a few crushed red pepper flakes. Would recommend it!"

Reviewed May. 4, 2012

"Have made many times. Excellent dish."

Reviewed Feb. 21, 2012

"I omitted the tomatoes and just added red pepper and green pepper with the shrimp. It was delicious. It tasted like sweet and sour shrimp. Will definetely eat again. I was impressed and suprised at how simple this was to make."

Reviewed Nov. 28, 2011

"I added some spice, but very good recipe."

Reviewed Oct. 4, 2011

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

Reviewed Jul. 16, 2010

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

Reviewed Jan. 21, 2010

"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 :)"

Reviewed Mar. 17, 2009

"Absolutely fabulous - give it a try. If you don't like shrimp - try chicken. Both ways it is delicious."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.