Peking Shrimp

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Total Time
25 mins
10 mins

This is delicious! I love how easy it comes together. Recipe courtesy of Taste of Home Contest Winning Recipes Annual Recipes 2010 and Janet Edwards of Beaverton, Oregon. I enjoyed this with brown rice, but use what you prefer or have on hand.

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  1. In a small bowl, combine cornstarch and water until smooth.
  2. Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
  3. In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
  4. Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
  5. Stir in the cornstarch mixture and add to the pan.
  6. Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
  7. Add tomato and heat through.
  8. Serve with rice if desired.