Shrimp Cantonese

Mary Adams


I have had this recipe since 09/1975! It was in a McCalls Magazine. This was an advertisement for rice. The picture is right from the magazine. I'm not sure if I ever actually made this until tonight! It was so easy, I don't know why I haven't made it sooner! It is really good.


★★★★★ 1 vote

Can serve 6.
30 Min
20 Min


  • 3 c
    cooked rice
  • 12 oz
    peeled, deveined raw shrimp, halved lengthwise
  • 2 Tbsp
  • 2 c
    diagonally sliced celery
  • 2 c
    chopped or sliced onions (i chopped them)
  • 8 oz
    fresh clean spinach leaves
  • 1 can(s)
    fancy mixed chinese vegetables
  • 1/4 tsp
    black pepper
  • 1/4 c
    soy sauce
  • 1 1/4 c
    chicken broth, non-fat
  • 2 Tbsp

How to Make Shrimp Cantonese


  1. Blend pepper, soy sauce, chicken broth, and cornstarch. Set aside.
  2. While rice is cooking, use a large skillet, and saute shrimp in butter for 1 minute or until shrimp turn pink.
  3. Add celery and onions. Cook, stirring, for about 2 minutes.
  4. Add spinach and Chinese vegetables which have been drained. (I love the way the spinach seems to go from a colander full to almost nothing!)
  5. Cook for about 1 minute.
  6. Stir chicken broth mixture into shrimp/vegetable mixture. Cook, stirring, until sauce is clear and thickened-about 2 minutes.

Printable Recipe Card

About Shrimp Cantonese

Course/Dish: Fish Seafood
Regional Style: Asian
Other Tags: Quick & Easy Healthy

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