Szechuan Style Shrimp

 

Szechuan Style Shrimp

 

4 tbls water

2 tbls ketchup

1 tbls soy sauce

2 tsp cornstarch

1 tsp honey

½ tsp crushed red pepper

¼ tsp ground ginger

1 tbls olive oil

¼ cup sliced green onion

4 tsp minced garlic (about 4 cloves)

12 ounces medium cooked shrimp, tails removed

1½ cup cooked rice, hot

In a bowl, combine first 7 ingredients (water through ginger) and set aside.

Heat oil in a large skillet over medium high heat. Cook green onion and garlic for 30 seconds. Add shrimp to pan and toss to coat with oil. Add sauce and cook, stirring constantly, until sauce is bubbly and thickened.

Serve over rice.

 

3 servings, 250 calories per serving

 

Hack: Chop green onions and freeze in sealable freezer bag or container for future use.

 

 

8 Replies to “Szechuan Style Shrimp”

  1. Woow, you made me really hungry. I love sea food and especially shrimp. I already forwarded the recipe to my wife and hope to try this one soon.
    Thank you for sharing this lovely recipe.

  2. Hi Cynthia. Thank you for sharing this tasty Szechuan Style Shrimp. From the picture it looks delicious. I’m just wondering what is the level of spicy for this dish? Because I can see there are ginger and garlic. Thank you!

    1. This is a spicy dish. If you’re feeling skittish about it you can scale back on the ginger and garlic. The beauty of making meals from scratch is the ability to adjust ingredients to suit your own personal taste!

  3. The photograph you have for this tasty looking recipe set off hunger pangs in my stomach and made the article a must read for me as I stumbled on your website…

    Pleasantly suprised that it is such an easy dish to make – without having to go out and buy 101 extra ingredients. The added bonus is that I love spicy! I will definitely be trying this out tonight.

    Delighted I found your website as I can see you’ve got several other recipes under your “Let’s Get Cooking” section. Keep them coming – simple easy to make recipes. I think I’ll be trying the meatloaf recipe next…..

Leave a Reply

Your email address will not be published. Required fields are marked *