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Shrimp Cantonese Recipe
Shrimp Cantonese Recipe photo by Taste of Home

Shrimp Cantonese Recipe

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“This recipe proves you don’t have to sacrifice good taste when you need something fast,” reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons cornstarch
  • 1-1/4 cups chicken broth
  • 1/4 cup soy sauce
  • 1/4 teaspoon pepper
  • 2 cups sliced onions
  • 2 cups sliced celery
  • 2 tablespoons butter
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 8 ounces fresh spinach, torn
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
  • Hot cooked rice

Nutritional Facts

1 cup (prepared with reduced-sodium broth, reduced-sodium soy sauce and reduced-fat butter; calculated without rice) equals 131 calories, 3 g fat (2 g saturated fat), 91 mg cholesterol, 732 mg sodium, 13 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

Directions

  1. In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside.
  2. In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender.
  3. Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.
Originally published as Shrimp Cantonese in Simple & Delicious July/August 2006, p26

Nutritional Facts

1 cup (prepared with reduced-sodium broth, reduced-sodium soy sauce and reduced-fat butter; calculated without rice) equals 131 calories, 3 g fat (2 g saturated fat), 91 mg cholesterol, 732 mg sodium, 13 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

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

Reviews for Shrimp Cantonese(2)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 20, 2012

This is delicious, the sauce tastes just like the best chop suey.

MY REVIEW
Reviewed Jul. 24, 2008

I have been looking for Buttered Shrimp. Do you have that receipe?

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