Chinese Peaches and Cream Shrimp Recipe
Chinese Peaches and Cream Shrimp is the kind of delightfully unexpected dish that keeps friends and family talking long after the meal is over. Imagine succulent shrimp glazed in a rich, creamy sauce that brings together sweet peaches, a gentle touch of cream, and tangy hints of lemon and soy. Every bite pops with color and freshness, yet it feels dreamy and indulgent, like a special treat you don’t need to wait for a big occasion to enjoy. This playful spin on a Chinese-American favorite is quick enough to whip up on a weeknight but just unique enough to serve at a dinner party—and trust me, everyone will want the recipe!
Ingredients You’ll Need
The ingredient list for Chinese Peaches and Cream Shrimp is surprisingly simple, but don’t be fooled—every item is chosen to build layers of flavor and create that signature luscious sauce. From the juicy shrimp to the creamy sauce with punches of peach and citrus, each element is essential for both taste and presentation.
- Large shrimp (1 pound, peeled and deveined): Choose the largest, freshest shrimp you can find for a plump, juicy bite and a lovely presentation.
- Cornstarch (2 tablespoons): Coats the shrimp for a thin, crisp crust and helps thicken the sauce later on.
- Vegetable oil (2 tablespoons): A neutral oil perfect for high-heat stir-frying without overpowering the subtle flavors of the sauce.
- Canned peach slices (1 cup, drained and chopped, reserve 1/4 cup syrup): Tender peaches add natural sweetness and color, while the reserved syrup infuses the sauce.
- Heavy cream (1/2 cup): Makes the sauce ultra-luxurious and brings everything together in a luscious blanket.
- Mayonnaise (1/4 cup): Adds creamy body and a hint of tang to balance the sweetness.
- Sweetened condensed milk (2 tablespoons): The finishing touch for that velvety, dessert-like sweetness (without being cloying).
- Lemon juice (1 tablespoon): Brightens the flavors and keeps the dish balanced.
- Soy sauce (1 teaspoon): A little soy deepens the umami and gives the sauce its subtle savory undertone.
- Salt (1/4 teaspoon): Just enough to enhance all the flavors in the dish.
- White pepper (1/8 teaspoon): Provides gentle warmth without overpowering the other flavors.
- Green onions (1/4 cup, chopped): For a fresh, colorful garnish and extra bite at the end.
- Sesame seeds (for garnish): Optional, but they add a lovely, nutty crunch and visual flair.
How to Make Chinese Peaches and Cream Shrimp
Step 1: Prep the Shrimp
Start by patting the shrimp dry with a paper towel. This step helps the cornstarch stick and ensures your shrimp will sear up with a gorgeously crisp coating that stands up to the creamy sauce. Toss the shrimp in cornstarch until they’re evenly coated—think of it like a gentle dusting, not a heavy breading.
Step 2: Sear for Crisp Perfection
Heat the vegetable oil over medium-high in a large skillet or wok. Once it’s shimmering, add the shrimp in a single layer. Sauté for 2 to 3 minutes per side until the shrimp are pink, just cooked through, and lightly crispy. This quick sear locks in their juiciness. Remove the shrimp and set them aside for the creamy peach bath to come!
Step 3: Whisk Up the Peaches and Cream Sauce
Lower the heat to medium. In the same skillet (no need to wash those tasty browned bits away), add the reserved peach syrup, heavy cream, mayonnaise, sweetened condensed milk, lemon juice, soy sauce, salt, and white pepper. Whisk everything together until smooth, and let the sauce bubble gently for about 2 to 3 minutes until it starts to thicken and glisten.
Step 4: Finish With Peaches and Shrimp
Stir in the chopped peaches, allowing them to warm and infuse the sauce with their sunny flavor. Then, return the cooked shrimp to the pan. Toss everything together until each shrimp is luxuriously coated in the peaches and cream sauce.
Step 5: Garnish and Serve
Right before serving, sprinkle on the chopped green onions and, if you like, a handful of sesame seeds. Their fresh crunch and pop of color make Chinese Peaches and Cream Shrimp as beautiful as it is delicious!
How to Serve Chinese Peaches and Cream Shrimp
Garnishes
A sprinkle of green onions and sesame seeds is more than just a pretty touch; they bring freshness, crunch, and a pop of color that livens up every plate. For truly special occasions, you can even add edible flowers or sprigs of cilantro to make your Chinese Peaches and Cream Shrimp shine on the table.
Side Dishes
For the perfect pairing, serve your shrimp over a bed of steamed jasmine rice or alongside crispy fried wonton strips—either will soak up the dreamy sauce. Mild stir-fried greens like bok choy or snap peas balance the dish beautifully. If you’re feeding a crowd, consider a chilled cucumber salad or light Asian slaw for contrast.
Creative Ways to Present
Turn dinner into a party by serving Chinese Peaches and Cream Shrimp in individual lettuce cups for a fun and interactive appetizer. Or pile them over mini bowls of rice for a small-plate feast. For a buffet, garnish with extra peach slices and edible petals for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftover Chinese Peaches and Cream Shrimp, store it in an airtight container in the refrigerator for up to 2 days. The sauce will thicken slightly, but the flavors settle and meld together beautifully overnight.
Freezing
While shrimp generally freeze well, the creamy sauce can become a bit grainy upon thawing due to the dairy content. If you do want to freeze it, store the peach-sauce base and cooked shrimp separately for up to 1 month, then combine and reheat gently for best results.
Reheating
Gently reheat the Chinese Peaches and Cream Shrimp in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. Stir frequently to avoid overcooking the shrimp and keep the sauce perfectly smooth—microwaving is best avoided if possible, as it can make the shrimp rubbery.
FAQs
Can I use fresh peaches instead of canned?
Absolutely! If peaches are in season, feel free to use ripe fresh peaches. Simply peel, slice, and toss them in, but you’ll want to add a splash of peach nectar or a little sugar to mimic the sweetness and consistency of the canned syrup.
What size shrimp work best in this recipe?
Large shrimp are ideal for Chinese Peaches and Cream Shrimp—they’re plump and stay juicy, even with a quick sauté. Medium shrimp can also work, but avoid using very small shrimp, as they can easily overcook and won’t have the same wow factor.
Is there a lighter alternative to heavy cream?
Looking for a lighter option? Half-and-half is a great substitute, keeping the sauce creamy while trimming down some of the richness. Coconut cream can even work for a dairy-free twist, though it will change the flavor profile a bit.
Can I make Chinese Peaches and Cream Shrimp ahead of time?
This dish is best served fresh to keep the shrimp tender and the sauce glossy. However, you can make the sauce ahead, refrigerate, and simply reheat it. Cook the shrimp right before serving, then combine for a speedy weeknight meal or effortless entertaining.
What wines pair well with this dish?
A crisp white wine like Riesling, Sauvignon Blanc, or even a floral Gewürztraminer makes a fantastic match. Look for something with good acidity to balance the creamy sauce and sweetness of the peaches. Sparkling wine is also a festive pairing!
Final Thoughts
I genuinely hope you give Chinese Peaches and Cream Shrimp a try—it’s bright, playful, and utterly crave-worthy, guaranteed to bring surprise and smiles to your table. Whether you make it for family dinner or a gathering of friends, this vibrant twist on shrimp stir fry just might become your new go-to special dish!
Print
Chinese Peaches and Cream Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and sweet flavors of Chinese Peaches and Cream Shrimp, a delightful stir-fry dish that combines succulent shrimp with peaches in a luscious cream sauce.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 1 cup canned peach slices, drained and chopped (reserve 1/4 cup syrup)
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup chopped green onions
- Sesame seeds for garnish
Instructions
- Prepare the Shrimp: Pat shrimp dry and toss with cornstarch until evenly coated.
- Cook the Shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and lightly crispy; remove and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium and add peach syrup, heavy cream, mayonnaise, sweetened condensed milk, lemon juice, soy sauce, salt, and white pepper. Whisk until smooth and slightly thickened, about 2–3 minutes.
- Combine and Garnish: Stir in chopped peaches, then return shrimp to skillet, tossing to coat in sauce. Garnish with green onions and sesame seeds before serving.
Notes
- This dish is traditionally served over crispy fried wonton strips or steamed jasmine rice.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry and Simmering
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 195 mg
