Shanghai Shrimp

Makes 6 Servings

1 Member Rating


4 green onion, cut into 1-inch pieces
1 tsp fresh ginger root, peeled, minced
2 Tbsps peanut oil
1 lb large shrimp, peeled and deveined
1 cup chicken broth
1 Tbsp cornstarch
1 can (10 oz.) mandarin orange segments, undrained
1 can (8 oz.) sliced water chestnuts, undrained
5 cups hot cooked Minute® White Rice


  • Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 minutes. Add shrimp; cook 3 to 4 minutes 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 rice.
  • Shanghai Chicken: Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into 2-inch strips, for the shrimp.