Shrimp Cantonese

When you crave Chinese food, this shrimp Cantonese can be on the table faster than takeout delivery. Cantonese cuisine is known for its saucy, flavorful dishes that cook quickly, in this case, in less than 30 minutes. You make the simple sauce yourself from four pantry staples, instead of relying on a bottled sauce.

The recipe supplements fresh vegetables with a frozen blend to speed up the prep time, although you could chop fresh vegetables instead. A proper stir-fry means everything cooks in stages, so each ingredient cooks through without burning. In this case, you cook the firmer fresh vegetables first, then the shrimp, then the shrimp and frozen vegetables, and finish with the sauce. Serve this shrimp dinner with hot rice or other Chinese dishes for a full, better-than-takeout feast.

Shrimp Cantonese Ingredients

• Cornstarch: One hallmark of Cantonese-style stir-fries is a cornstarch-thickened sauce. When stirred into room-temperature liquids, cornstarch dissolves to form a slurry that turns thick and glossy when heated, making it the best thickener for stir-fried food.
• Broth: Chicken broth gives the sauce a more complex flavor profile than water. You can definitely use store-bought broth, but homemade chicken broth also works, if that’s what you have on hand.
• Soy sauce: Regular or reduced-sodium soy sauce, as well as Japanese tamari, work equally well in this recipe. They create a salty, savory sauce.
• Pepper: With such a simple sauce, break out the pepper grinder for freshly ground black pepper.
• Onions and celery: Sliced onions and celery form the base of this stir-fry. Yellow onions work perfectly well in stir-fry, but other types of onions, like sweet onions or shallots, would also work.
• Butter: Stir-fries often call for oil with a high smoking point and a well-heated pan, but this recipe opts for butter. To keep the butter from burning, set the heat to medium or medium-high.
• Raw shrimp: Medium shrimp cook faster than large ones, which is good for your budget and when stir-frying in butter. Use raw shrimp for the best texture, stir constantly and watch for them to curl up and turn opaque to ensure they don’t overcook.
• Fresh spinach: Spinach wilts and softens quickly in a stir-fry, so add it toward the end of the cooking time. A bunch of full-grown spinach torn into pieces will work better than baby spinach, giving shrimp Cantonese a bolder taste. Plus, it usually costs less than baby spinach.
• Stir-fry vegetables: A frozen stir-fry vegetable blend saves on chopping time. The mix often includes broccoli, carrots, sweet peppers and sugar snap peas, plus baby corn, bok choy and/or water chestnuts. Thaw and drain the frozen vegetables ahead of time, either in the fridge overnight or in just a few minutes in the microwave, so that they don’t make the stir-fry soggy.
• Hot cooked rice: If you serve Cantonese shrimp with steamed rice, it should be hot and ready when the stir-fry comes off the stove. Use white rice for a traditional combination or a nutty, whole-grain brown rice.

Directions

Step 1: Make the sauce

In a small bowl, combine the cornstarch and broth until smooth. Add the soy sauce and pepper, and then set the sauce aside.

Step 2: Stir-fry the vegetables and shrimp in stages

In a large skillet or wok, stir-fry the onions and celery in the butter for two to three minutes, or until tender.

Add the shrimp and cook and stir just until the shrimp turn pink. Add the spinach and thawed mixed vegetables, then stir-fry for four to six minutes longer or until the spinach is tender.

Editor’s Tip: If the shrimp appear to be cooking too quickly, remove the shellfish, onions and celery from the pan as soon as the shrimp turn opaque pink. Once the spinach, frozen veggies and sauce are done, add the shrimp mixture back in and toss to coat.

Step 3: Cook the sauce

Stir the broth mixture to recombine the ingredients, then add it to the wok. Bring the sauce to a boil, and cook and stir for two minutes or until it has thickened.

Serve the stir-fry with hot cooked rice.

Shrimp Cantonese Variations

• Use vegetable or shrimp stock: Make this a pescatarian-friendly stir-fry by replacing the chicken broth with vegetable stock. For even more shrimp flavor, collect the shrimp shells left after you clean shrimp for other shrimp recipes in a bag in the freezer. The next time you make vegetable broth, add the shrimp shells to create a delicious, inexpensive shrimp stock.
• Add aromatics: Chinese recipes often use an array of aromatics to enhance the natural flavors of shrimp and vegetables. Stir minced garlic, gingerroot and chiles into the sauce, or add them to the wok before cooking the sauce. Mix an acid into the sauce, like rice vinegar, dry sherry or lemon or lime juice.
• Add heat: Add a healthy helping of crushed chili flakes when cooking the spinach and thawed veggies or drizzle in a little hot sauce over the completed dish.
• Stick with fresh vegetables: Use the same ones popular in frozen stir-fry blends, or mix it up with sliced zucchini and mushrooms, snapped green beans and bean sprouts. Add the firmest vegetables first and the softest ones that cook quickly at the end, with the spinach.
• Add eggs: Scramble a couple of eggs to mix into the stir-fry in a separate skillet or right in the same pan. After the butter has melted, pour two beaten eggs into it and cook, stirring, until they’re scrambled. Remove the eggs and splash in a little canola oil or melt another pat of butter for the vegetables and shrimp. Mix the scrambled eggs back in just before serving so they don’t become tough.

How to Store Shrimp Cantonese

Store leftover, cooled shrimp Cantonese in an airtight container in the refrigerator. Store rice leftovers separately so the rice doesn’t soak up all the stir-fry sauce.

How long does shrimp Cantonese last?

Leftover shrimp Cantonese keeps well for one to two days in the refrigerator. Cooked rice lasts four to six days.

How do you reheat shrimp Cantonese?

Reheat shrimp Cantonese on the stovetop, over medium-low heat. If the sauce thickened completely in the fridge, add a splash of water to help loosen it up. Heat, stirring until the sauce spreads out and the shrimp warms through.

In a pinch, reheat shrimp Cantonese in the microwave in 30-second increments, stirring and checking the shrimp to be sure they aren’t turning tough and chewy. Reheat leftover rice separately for the best results.

Shrimp Cantonese Tips

What’s the best way to clean shrimp for Cantonese shrimp?

Clean shrimp by removing the entire shell and the head, if it’s still attached. Start by popping off the head; a quick twist should do the trick. Then, peel the shell along each side and pinch and wiggle the flesh until it releases from the shell. If the tail stays attached, gently twist it off.

Next, devein the shrimp by cutting the shrimp along its back with a paring knife. Use the tip of the knife to lift the vein and pull it out.

What can you serve with shrimp Cantonese?

Serve shrimp Cantonese with tasty starters or sides, like wonton soup or pork and chive pot stickers. For a celebration, prepare additional mains, such as cashew chicken, slow-cooker char siu pork, and steamed fish, to be mixed and matched over hot rice.