Szechuan Shrimp

"This recipe is spicy and delicious and just as good as any Chinese takeout!"
 
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photo by Recipe Reader photo by Recipe Reader
photo by Recipe Reader
photo by Outta Here photo by Outta Here
Ready In:
40mins
Ingredients:
9
Serves:
2-4
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ingredients

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directions

  • Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
  • Heat the oil in a wok or large skillet.
  • Stir-fry the shrimp until pink and firm, about 2 minutes.
  • Remove shrimp with a slotted spoon to a heated bowl.
  • Add garlic to the skillet and stir-fry 1 minute.
  • Add soy sauce mixture and cook stirring constantly, until bubbly.
  • Return shrimp to skillet and heat for about 1 minute.
  • Great served with fried rice or white. Enjoy!

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Reviews

  1. Good recipe and great flavor. I doubled everything except soy sauce but thought it was still a bit salty. Next time I'll either use light soy or use half of the amount called for. Will definitely be making this again!
     
  2. Simple, easy and tasty..... agree with other reviewers that it's better to use low-sodium ingredients as it's pretty heavy on the sodium count other wise..... but it tastes amazing! Even my super -fussy-raised-in-the-Caribbean-hot-chilli-sauce-husband thought it was good. Thanks for the recipe!!
     
  3. I was looking for something to use up some shrimp from my freezer - this was delicious! For ZWT6 N family picks.
     
  4. Pretty good recipe! I doubled the sauce - at least! - but I used low-sodium soy sauce, and didn't have any problems with it being salty. I also used fresh ginger, and added some red pepper flakes with the cayenne pepper. I threw in the onions at the same time as the garlic; probably should have added them with the shrimp instead. Easy and tasty, something I'll be making again!
     
  5. This is a very quick, easy dish, and I like all the flavors, except I did find it too salty so I did not use all of the sauce(it was doubled). I think low sodium soy sauce would be a good choice for this recipe. I thought the amount of heat was just right. I was happy to try this for the PAC event.
     
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Tweaks

  1. Pretty good recipe! I doubled the sauce - at least! - but I used low-sodium soy sauce, and didn't have any problems with it being salty. I also used fresh ginger, and added some red pepper flakes with the cayenne pepper. I threw in the onions at the same time as the garlic; probably should have added them with the shrimp instead. Easy and tasty, something I'll be making again!
     

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