Stir-fried Lychee with Shrimp
Stir-fried Lychee with Shrimp is a vibrant, sweet-and-savory Cantonese dish that combines succulent shrimp with juicy, fresh lychee fruit in a light, glossy sauce. It's a popular summer specialty in Guangdong province, often featuring ingredients like bell peppers, ginger, and a touch of rice wine. The dish is celebrated for its unique balance of textures and flavors, representing the refined, fresh-forward style of Cantonese cuisine.
🍽️ Nutrition at a glance
This dish is a good source of lean protein from the shrimp, while the lychee adds natural sugars and some carbohydrates. It's generally low in fat and provides key nutrients like vitamin C, potassium, and selenium, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 22 g |
| Carbs | 35 g |
| Fat | 6 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 480 mg |
| Vitamin C | 45 mg |
| Potassium | 380 mg |
| Selenium | 30 mcg |
| Vitamin B12 | 1.5 mcg |
| Phosphorus | 210 mg |
| Zinc | 1.8 mg |
| Copper | 0.3 mg |
| Manganese | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a prime example of Cantonese 'wok hei' (breath of the wok) cooking, where high heat and quick stir-frying preserve the lychee's delicate texture. Nutritionally, it's an interesting fusion, pairing the high-protein, low-fat shrimp with the antioxidant-rich lychee, creating a dish that's both flavorful and relatively light.
