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Peking Shrimp

 Peking Shrimp
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
4 ServingsPrep/Total Time: 25 min.

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,

2 of 2

Peking Shrimp (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.