Szechuan Shrimp Recipe

Name: Szechuan Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canned low-sodium chicken broth or homemade stock; 3 tablespoons ketchup; 1 1/2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1/4 teaspoon salt; 3 tablespoons sherry; 2 red bell peppers, cut into 3/4-inch pieces; 1 1/4 cups long-grain rice; 1 1/2 pounds medium shrimp, shelled; 1/2 teaspoon cornstarch; 3 tablespoons cooking oil; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger; 2 scallions, white part chopped, green tops sliced; 1/2 teaspoon dried red-pepper flakes; 1/2 teaspoon Asian sesame oil

Servings: persons

1/2 cup canned low-sodium chicken broth or homemade stock
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
3 tablespoons sherry
2 red bell peppers, cut into 3/4-inch pieces
1 1/4 cups long-grain rice
1 1/2 pounds medium shrimp, shelled
1/2 teaspoon cornstarch
3 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, white part chopped, green tops sliced
1/2 teaspoon dried red-pepper flakes
1/2 teaspoon Asian sesame oil

1
In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry.
2
Heat a wok or large frying pan over moderately high heat until very hot.
3
Add the bell peppers and stir-fry until starting to blacken, about 5 minutes.
4
Remove.
5
Bring a medium pot of salted water to a boil.
6
Stir in the rice and boil until just done, about 10 minutes.
7
Drain.
8
Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch.
9
Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat.
10
Add the shrimp and stir-fry until just done, 3 to 4 minutes.
11
Remove the shrimp and add the remaining 1 1/2 tablespoons oil.
12
Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes.
13
Cook, stirring, until soft, about 3 minutes.
14
Increase the heat to high.
15
Add the broth mixture and boil until thickened, about 2 minutes.
16
Add the shrimp and sliced scallions and just heat through.
17
Drizzle the sesame oil over the top.
18
Serve the shrimp with the rice.

570

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 16 ingredients. The key ingredients include: 1/2 cup canned low-sodium chicken broth or homemade stock, 3 tablespoons ketchup, 1 1/2 tablespoons soy sauce, 1 tablespoon oyster sauce, and more.

Yes, Szechuan 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.

Szechuan Shrimp

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