Shrimp Cantonese With Rice
A vibrant and flavorful shrimp stir-fry with fresh vegetables and fragrant soy sauce, perfect for quick weeknight dinners or satisfying family meals.
Ingredients
- 3 cups hot cooked rice ⓘ
- 12 oz peeled, deveined raw shrimp, halved lengthwise ⓘ
- 2 cups sliced onion ⓘ
- 2 cups sliced celery ⓘ
- 2 tablespoons butter ⓘ
- 1 quart fresh spinach leaves ⓘ
- 1 (16 oz) can Chinese mixed vegetables, rinsed and drained
- 1/4 teaspoon pepper ⓘ
- 1/4 cup soy sauce
- 1 1/4 cups chicken broth ⓘ
- 2 tablespoons cornstarch ⓘ
Instructions
- While rice is cooking, sauté shrimp in butter for 1 minute or until pink, in a large skillet.
- Add sliced celery and onions; cook, stirring, for 2 minutes.
- Add spinach and Chinese vegetables; cover and cook for 1 minute.
Tips & Substitutions
For enhanced flavor, consider marinating the shrimp in soy sauce and garlic for 15-30 minutes before cooking. You can substitute the shrimp with chicken or tofu for different protein options. If you're short on time, pre-cooked shrimp can be used; just add them towards the end to heat through. Adding a splash of sesame oil can elevate the dish further.
Serving Suggestions
Serve the Shrimp Cantonese over the hot cooked rice for a complete meal. This dish pairs beautifully with a side of Hot Spicy Chicken or a light salad to balance the flavors. For a refreshing drink, consider serving with green tea or a fruity mocktail to complement the savory elements of the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of chicken broth to prevent drying out, or microwave in short intervals until heated through. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Cantonese With Rice contains roughly 1432 calories, with 38g protein, 254g carbohydrates, and 28g fat. It is an excellent source of vitamin C (176% of the Daily Value), protein (76% of the Daily Value), and iron (74% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just ensure they are thawed and drained before cooking. This will help maintain the texture and flavor. If using frozen mixed vegetables instead of fresh, add them a little earlier in the cooking process to ensure they are heated through.
What can I substitute for chicken broth?
You can use vegetable broth or water with a bit of added soy sauce for flavor. If you prefer a richer taste, homemade broth or store-bought bone broth can also work well. Keep in mind, the choice of broth will slightly alter the final flavor of the dish.
How do I make this dish spicier?
To add heat, consider incorporating red pepper flakes or a dash of sriracha during cooking. Additionally, serving the dish with a side of chili oil can allow diners to customize the spice level to their preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).