Szechuan Shrimp Recipe
This is one of the best Asian Shrimp dishes I have made in awhile. Szechuan shrimp may indeed even be better than my Szechuan chicken recipe! A few Chinese shrimp recipes I have tried have been rather disappointing but this was really a hit. Best of all, it calls for precooked shrimp so there is little to no work needed. All I had to do was remove the tails. This is a fantastic combination of sweet and spicy. I found the red pepper flakes gave it just the right amount of heat. You can adjust the spiciness of the dish by adding more of less red pepper flakes. It also uses classic Asian flavors like soy sauce, garlic and ginger. This is a very simple and very quick dish to prepare, perfect if you don’t have a lot of time. You could have this on the table in about 20 minutes. And best of all, there is no deep frying involved! Serve with white rice. Enjoy.
Ingredients:
12 ounces cooked large shrimp (with tails removed)
4 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper flakes
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup green onions (sliced)
4 garlic cloves (minced)
Cooking Instructions:
Step 1: In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.
Step 2: Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 seconds. Add shrimp and toss to coat with oil. Pour in sauce. Heat while sitting until sauce is thick and bubbly.
(Makes 2 servings)
I have to make this, it looks delicious and I can have it in 20 minutes!!
mmmm, looks tastey. And it uses ingredients that I always have on hand (yay!). I forsee making this soon.
Looks YUMMY!
Those shrimp look so tasty!
No doubt about it at all…
This really is one tasty dish.
Yum, it looks delicious.
Could you substitute chicken instead of shrimp for this recipe?
tyedye – Yes you could.
Mmmm…looks absolutely delicious…shall try it ..
I just added this to my cookbook. Thank you for this recipe, it looks simple and terribly delicious.
Oh wow, this looks amazing, I can’t wait to try it!
What if I have uncooked shrimp? Do I cook it first then add the green onions and sauce?
Wendy – Just add the shrimp with the green onions. Cooked until they are pink and add then sauce.
I made this and it’s really good. I used small frozen shrimp and didn’t even thaw them out. Came out perfect for 2 people.
I made this tonight and It’s amazing! I love the spice of the garlic, onions, and ginger. I didn’t have pepper flakes so I substituted ground red pepper
How many servings does this make?
Kassie- it makes 2 servings
I have been dying to make this and made it last night. My taste buds always seem so different than everyone elses and I was so affraid that this was not going to be tasty but I was wrong. I had a genuine Asian taste and was so easy to make. I made enough for 8 servings as me, my husband and daughter eat a lot. I had tons left over for dinner for tonight. I also used 2 bags of shrimp and it was too much even for us. Another thing I did was add brocoli and carrots. Thanks for sharing.
Is it ok to use olive oil instead of vegetable oil? This looks so good btw.
joe – yes, you can use olive oil instead. enjoy.
I made this last night and yes, it was great. I didn’t have any honey in the house, so I substituted pure maple syrup. Worked just fine!
i used fresh ginger instead of the powdered one. its so yumm!!! over a hot steaming rice…..
I made this tonight, everyone loved it! It had quite a kick to it but in a good way.