Shanghai Shrimp

Tammy Raynes


According to my hubby, the combination of the fruit and shrimp together gives an enticing flavor to this favorite of his.

Again I stress if you are allergic, please make sure you wear gloves while preparing this dish.

You can substitute 1 pound boneless chicken, cut in 2" strips, for shrimp.


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30 Min
30 Min
Stove Top


  • 4
    scallions, cut in 1" pieces
  • 1 tsp
    minced ginger
  • 2 Tbsp
    peanut oil
  • 1 lb
    large shrimp, shelled and deveined
  • 1 c
    chicken broth
  • 1 Tbsp
  • 1 can(s)
    (11-ozs) mandarin oranges, undraned
  • 1 can(s)
    (8-ozs) sliced water chestnuts, undrained
  • ·
    hot cooked rice

How to Make Shanghai Shrimp


  1. In large skillet, over medium-high heat, cook scallions and ginger in oil for 2 to 3 minutes.
  2. Add shrimp; cook for 3 to 4 minutes. Blend chicken broth into cornstarch; stir into skillet with oranges and water chestnuts.
  3. Reduce heat; simmer, covered, until slightly thickened and heated through. Serve over hot rice. Garnish as desired.

Printable Recipe Card

About Shanghai Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Asian
Other Tag: Quick & Easy

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