Shrimp Cantonese Recipe
Shrimp Cantonese Recipe photo by Taste of Home
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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


  • 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: 131 calories, 3g fat (2g saturated fat), 91mg cholesterol, 732mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 13g protein Diabetic Exchanges: 2 lean meat, 2 vegetable, 0 fat.


  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

Light-Bodied White Wine

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

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katlaydee3 129579
Reviewed Oct. 20, 2012

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

queenofmemphis 149011
Reviewed Jul. 24, 2008

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

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