Szechwan Shrimp

Szechwan peppers supply the heat for this Chinese recipe. Here, convenient crushed red pepper steps in. If you like milder foods, reduce the red pepper to 1/4 or even 1/8 teaspoon.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Szechwan Shrimp

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Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.
  2. For sauce, in a small mixing bowl stir together water, catsup, soy sauce, rice wine or dry sherry, cornstarch, honey, crushed red pepper, and ground ginger (if using). Set aside.
  3. Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic, and fresh grated ginger (if using); stir-fry for 30 seconds.
  4. Add shrimp. Stir-fry 2 to 3 minutes or until shrimp are opague; push to side of skillet or wok. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir sauce and shrimp together.
  5. Serve with hot cooked rice. Makes 4 servings.
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Nutrition Facts (Szechwan Shrimp)

  • Per serving:
  • 232 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 131 mg chol. ,
  • 387 mg sodium ,
  • 29 g carb. ,
  • 17 g pro.
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