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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.

Light-Bodied White Wine

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

Reviews for Shrimp Cantonese

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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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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