Cantonese Shrimp
Cantonese Shrimp is a quick and flavorful stir-fry dish that brings the vibrant tastes of Chinese cuisine right to your table in just 30 minutes. This recipe features succulent shrimp marinated in soy sauce, cornstarch, and Shaoxing wine, which ensures a tender, silky texture. A medley of crisp snow peas, colorful bell peppers, and aromatic scallions is stir-fried with garlic and ginger, creating a harmonious blend of flavors and textures. A rich, savory sauce made with oyster sauce, chicken broth, and sesame oil ties the dish together, creating a restaurant-quality meal you can easily make at home. Perfectly paired with steamed rice or noodles, this Cantonese Shrimp recipe is an ideal choice for a quick weeknight dinner or a special occasion. Packed with bold flavors and vibrant veggies, it’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 4 scallions (cut into 2-inch pieces)
- 1 red bell pepper (sliced into thin strips)
- 100 grams snow peas
- 3 tablespoons vegetable oil
- 0.5 teaspoon white pepper
- 100 milliliters chicken broth
Instructions
In a medium bowl, marinade the shrimp by combining 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of Shaoxing wine. Mix well and let the shrimp sit for 10 minutes.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, chicken broth, sesame oil, sugar, and white pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes, just until they turn pink and are slightly undercooked. Remove the shrimp from the pan and set aside.
In the same wok, add the remaining vegetable oil. Toss in the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.
Add the red bell pepper, scallions, and snow peas to the wok. Stir-fry for 2-3 minutes until they are just tender but still crisp.
Return the shrimp to the wok and pour the prepared sauce over the mixture. Stir everything together and cook for an additional 1-2 minutes until the shrimp are fully cooked and the sauce thickens slightly.
Serve hot with steamed white rice or noodles.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.1 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
