Comida Kraft
Recipe Box

Shanghai Shrimp

Prep Time
15
min.
Total Time
25
min.
Servings

6 servings

Serve up this Shanghai Shrimp and your family will wonder when you found time to take a Chinese cooking class.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min. Add shrimp; cook 3 to 4 min. or until shrimp turn pink.
  • Stir chicken broth into cornstarch. Add to shrimp mixture along with the oranges and water chestnuts; mix well. Reduce heat to medium-low; cover. Simmer until slightly thickened and heated through, stirring frequently.
  • Serve over the rice.

Shanghai Chicken

Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into 2-inch strips, for the shrimp.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 330
Total fat 6g
Saturated fat 1g
Cholesterol 145mg
Sodium 310mg
Carbohydrate 48g
Dietary fiber 2g
Sugars 4g
Protein 21g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I think it looks great but was to bland. I think it looks great but was to bland. I think it needs some flavor help. I also added some swiss chard and soy sauce with extra ginger. I think that some red pepp ers flakes would add the punch it needs. Also need time I will add the oranges at the very last just to heat them up because they fall apart to fast.
Date published: 2009-05-20
Rated 2 out of 5 by from The sauce for this recipe was very bland. The sauce for this recipe was very bland. I tried adding extra ginger as well as some soy sauce, honey, and red pepper flakes to punch it up, but it was too little to late. The mandarin oranges disintegrated with the extra cooking time, so if you're trying this recipe, be sure to add them right before serving.
Date published: 2007-02-09
Rated 3 out of 5 by from Too much liquid. Too much liquid. I added bamboo shoots, carrots, and peppers, but there was too much broth and not enough flavor. Excellent texture and blending of nutrients across the meal. I might try more ginger and more asian spices.
Date published: 2007-01-20
Rated 1 out of 5 by from I followed directions to a T. I followed directions to a T. The outcome was barely edible. Had to add alot of soy sauce to be able to even finish eating it. (even then, it wasn't good, but at least more edible). i won't be making this one again!
Date published: 2002-03-10
Rated 3 out of 5 by from Sounds interesting. Sounds interesting. I would have to delete the mandarin oranges, but the rest is okay.
Date published: 2002-10-24
Rated 4 out of 5 by from Sounds easy and good. Sounds easy and good. I will try this!
Date published: 2002-10-06
Rated 4 out of 5 by from I will make this soon@ I will make this soon@
Date published: 2002-10-09
Rated 3 out of 5 by from
Date published: 2002-10-07
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