Sichuan-Style Shrimp Recipe

Name: Sichuan-Style Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp 21-25 per pound, peeled and deveined; 2 tablespoons canola oil divided; 1 tablespoon garlic minced; 1 tablespoon ginger minced fresh; 1 large green bell peppers cut into 1-inch dice 1/4 teaspoon salt; 3 tablespoons chicken broth, low salt; 1 tablespoon tomato paste; 2 teaspoons balsamic vinegar or Chinkiang vinegar; 1 teaspoon sugar; 1 teaspoon soy sauce, sodium reduced; 1/2 teaspoon sesame oil; 1/4 teaspoon cornstarch; 1 x sweet red bell peppers crushed to taste

Servings: persons

1 pound shrimp 21-25 per pound, peeled and deveined
2 tablespoons canola oil divided
1 tablespoon garlic minced
1 tablespoon ginger minced fresh
1 large green bell peppers cut into 1-inch dice 1/4 teaspoon salt
3 tablespoons chicken broth, low salt
1 tablespoon tomato paste
2 teaspoons balsamic vinegar or Chinkiang vinegar
1 teaspoon sugar
1 teaspoon soy sauce, sodium reduced
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1 x sweet red bell peppers crushed to taste

1
Place shrimp in a colander and rinse under cold water.
2
Drain and pat dry with paper towels.
3
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
4
Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.
5
Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
6
Add bell pepper and salt and stir-fry for 30 seconds.
7
Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.
8
Serve immediately.
9
For the Sichuan Sauce:
10
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound shrimp 21-25 per pound, peeled and deveined, 2 tablespoons canola oil divided, 1 tablespoon garlic minced, 1 tablespoon ginger minced fresh, and more.

Yes, Sichuan-Style Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan-Style Shrimp

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