Save on Pinterest

Shrimp Cantonese

“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

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

Directions

  • In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside.
  • 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.
  • Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition 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, 1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Joan
    Nov 22, 2019

    Love this recipe! Made it previously with shrimp, tonight I made it with leftover steak, and beef bouillon instead of chicken, I also added fresh snow peas beans sprouts and mushrooms left out the frozen vegetables it is like the best chow mein

  • katlaydee3
    Oct 20, 2012

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

  • queenofmemphis
    Jul 24, 2008

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