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.

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)


35 Responses to “Szechuan Shrimp Recipe”

  1. Bunny — May 30, 2009 @ 7:23 pm

    I have to make this, it looks delicious and I can have it in 20 minutes!!

  2. Shannon — May 30, 2009 @ 11:52 pm

    mmmm, looks tastey. And it uses ingredients that I always have on hand (yay!). I forsee making this soon.

  3. HoneyB — May 31, 2009 @ 4:50 am

    Looks YUMMY!

  4. Kevin — May 31, 2009 @ 5:43 am

    Those shrimp look so tasty!

  5. Food Lover — May 31, 2009 @ 10:24 am

    No doubt about it at all…
    This really is one tasty dish.

  6. Ivy — May 31, 2009 @ 12:06 pm

    Yum, it looks delicious.

  7. tyedye — May 31, 2009 @ 6:20 pm

    Could you substitute chicken instead of shrimp for this recipe?

  8. Bobby — May 31, 2009 @ 9:34 pm

    tyedye – Yes you could.

  9. sree — June 1, 2009 @ 8:27 am

    Mmmm…looks absolutely delicious…shall try it ..

  10. Sarah Parker — June 1, 2009 @ 11:13 am

    I just added this to my cookbook. Thank you for this recipe, it looks simple and terribly delicious.

  11. teresa — June 1, 2009 @ 12:13 pm

    Oh wow, this looks amazing, I can’t wait to try it!

  12. Wendy — June 2, 2009 @ 9:14 am

    What if I have uncooked shrimp? Do I cook it first then add the green onions and sauce?

  13. Bobby — June 2, 2009 @ 12:18 pm

    Wendy – Just add the shrimp with the green onions. Cooked until they are pink and add then sauce.

  14. Ben — June 14, 2009 @ 2:33 pm

    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.

  15. Christine — June 23, 2009 @ 6:49 pm

    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

  16. Kassie — June 26, 2009 @ 9:42 am

    How many servings does this make?

  17. Bobby — June 27, 2009 @ 7:39 am

    Kassie- it makes 2 servings

  18. Dionne — July 20, 2009 @ 4:38 am

    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.

  19. joe — July 26, 2009 @ 9:35 pm

    Is it ok to use olive oil instead of vegetable oil? This looks so good btw.

  20. Bobby — July 27, 2009 @ 6:40 am

    joe – yes, you can use olive oil instead. enjoy.

  21. TJ — March 5, 2010 @ 5:26 pm

    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!

  22. rossini lapena — March 17, 2010 @ 3:22 pm

    i used fresh ginger instead of the powdered one. its so yumm!!! over a hot steaming rice…..

  23. amy s — March 22, 2010 @ 7:00 pm

    I made this tonight, everyone loved it! It had quite a kick to it but in a good way.

  24. liz1818 — December 8, 2010 @ 12:32 pm

    making this tonight with some spaghetti.. made it with rice about 3months ago want to try somthing different tonight…

  25. Sana — January 5, 2011 @ 5:51 pm

    it was amazing! i want to make this everyday!

  26. Di — May 28, 2011 @ 2:32 am

    Fantastic! I felt like getting take away tonight, found this recipe and decided to DIY, with fabulous results. Genuine taste, quick, easy, brilliant.
    Save and print!

  27. Randi — July 14, 2011 @ 3:43 pm

    Trying this tonight. I’m going to add some green peppers and maybe onion slices, to make it more authentic. LOVE Szechuan.

  28. Teresa K — July 30, 2011 @ 4:20 pm

    This was very yummy! Served with california mixed veggies and egg drop soup. My 2 and 3yr old even ate it.

  29. Lori p — January 6, 2012 @ 9:16 pm

    This was amazing! I added cut asparagus to it also for a little more greens soooo good!!

  30. Adam — August 16, 2012 @ 10:34 am

    I found that using sesame oil really brought out the best flavour; I made it with sesame oil originally, by mistake, and it turned out with a distinctive and super-tasty kick at the end.

  31. maya — March 7, 2013 @ 2:18 pm

    its ok to use sugar or caramel syrup instead of honey

  32. Rhiannon — May 29, 2013 @ 7:14 pm

    I am going to make it tonight and hopefully it turns out delicious. I am making it for a class project and i want everyone to love it.if it works out i will be soooooooooo happy! i’m trying it too and i hope i think its yummy. (my bff’s name is maya).

  33. Helen — August 11, 2013 @ 3:01 pm

    Made this for dinner tonight using uncooked shrimp; I just threw them in a few minutes before everything else. Served it with brown rice. My husband and I very much enjoyed it. YUM!!

  34. Erin — September 20, 2013 @ 4:51 pm

    Made this tonight and it was SO tasty! I didn’t have ginger so I substituted a sprinkle of all spice. Served over brown rice. Yum! Thanks!

  35. Rosa — October 30, 2013 @ 3:54 pm

    I tried it today, it is amazing and so quick… thanks a lot for sharing 🙂

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