Szechuan Shrimp Recipe

Name: Szechuan Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs medium shrimp (fresh or frozen); 4 teaspoons reduced sodium soy sauce; 4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger; 1 tablespoon dry sherry or 1 tablespoon water; 1 tablespoon oriental chile sauce with garlic; 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 1/8 teaspoon kosher salt; fresh ground black pepper; 1 1/2 teaspoons reduced sodium soy sauce; 1/2 teaspoon cornstarch; 4 teaspoons canola oil or 4 teaspoons extra virgin olive oil; 3 garlic cloves (minced, 1 1/2 tsp minced); 2 cups fresh mushrooms (sliced); 1 medium red bell pepper (cut into 1/2 inch); 2 cups fresh pea pods (trimmed); 6 cups Chinese cabbage (Napa, shredded); 1/4 cup dry roasted peanuts; 2 tablespoons green onions (sliced)

Servings: persons

1 1/4 lbs medium shrimp (fresh or frozen)
4 teaspoons reduced sodium soy sauce
4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger
1 tablespoon dry sherry or 1 tablespoon water
1 tablespoon oriental chile sauce with garlic
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1/8 teaspoon kosher salt
fresh ground black pepper
1 1/2 teaspoons reduced sodium soy sauce
1/2 teaspoon cornstarch
4 teaspoons canola oil or 4 teaspoons extra virgin olive oil
3 garlic cloves (minced, 1 1/2 tsp minced)
2 cups fresh mushrooms (sliced)
1 medium red bell pepper (cut into 1/2 inch)
2 cups fresh pea pods (trimmed)
6 cups Chinese cabbage (Napa, shredded)
1/4 cup dry roasted peanuts
2 tablespoons green onions (sliced)

1
Thaw shrimp, if frozen.
2
Peel and devein shrimp.
3
Rinse shrimp; pat dry with paper towels.
4
For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
5
Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
6
Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
7
In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
8
Add mushrooms; stir-fry for 3 minutes.
9
Add bell pepper; stir-fry for 1 minute.
10
Add pea pods; stir-fry for 2 minutes.
11
Remove vegetables from wok.
12
Add remaining 2 teaspoons oil to wok or skillet.
13
Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
14
Stir sauce; add to wok.
15
Cook and stir until boiling; cook and stir for 2 minutes more.
16
Add mushroom mixture and Chinese cabbage; toss to coat.
17
To serve, sprinkle with peanuts and green onions.

415

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 19 ingredients. The key ingredients include: 1 1/4 lbs medium shrimp (fresh or frozen), 4 teaspoons reduced sodium soy sauce, 4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger, 1 tablespoon dry sherry or 1 tablespoon water, 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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