Szechwan Shrimp

Name: Szechwan Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons water; 2 tablespoons ketchup; 1 tablespoon soy sauce; 2 teaspoons cornstarch; 1 teaspoon honey; 1/2 teaspoon crushed red pepper; 1/4 teaspoon ground ginger; 1 tablespoon vegetable oil; 1/4 cup sliced green onions; 4 cloves garlic, minced; 12 ounces cooked shrimp, tails removed

Eats Now Editorial Team · 151 kcal · Seafood

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Szechwan Shrimp – a delicious recipe with water, ketchup, soy sauce, cornstarch, honey, red pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

1
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

151

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 4 tablespoons water, 2 tablespoons ketchup, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and more.

Yes, Szechwan 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.

Quick Info

Servings
4 servings
Calories
151 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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