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Cantonese shrimp is an oriental style shrimp prepareation that can be served with rice or noodles. Cooked in a skillet with onion, garlic and ginger, the cantonese shrimp also needs a dash of monosodium glutamate. Thickened with cornstarch, the cantonese shrimp can be served with a side of soy sauce.
  Salad oil 1 Tablespoon
  Cleaned raw shrimp 1 Cup (16 tbs)
  Frozen chinese pea pods 3 1⁄2 Ounce (1 Package)
  Sliced green onion 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Monosodium glutamate 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Cornstarch 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cold water 2 Tablespoon
  Soy sauce 1 Teaspoon

Heat oil in heavy skillet till hot; add shrimp; toss and cook quickly till pink, 3 to 5 minutes.
Add pea pods, onion, garlic, monosodium glutamate, and ginger; toss and cook over high heat for 1 minute.
Combine remaining ingredients.
Pour over shrimp mixture; toss and cook till thick and bubbly, about 1 minute.
Pass soy sauce.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 199 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 0.6 g3%

Trans Fat 0.1 g

Cholesterol 97.5 mg32.5%

Sodium 726 mg30.2%

Total Carbohydrates 13 g4.5%

Dietary Fiber 3.2 g12.6%

Sugars 4.3 g

Protein 16 g32.8%

Vitamin A 40.7% Vitamin C 35.5%

Calcium 6.4% Iron 16%

*Based on a 2000 Calorie diet


Cantonese Shrimp Recipe