67 Reviews

This was really good!! It had great flavor and took no time to make it. I did only use 1/2 T chili sauce and that was the perfect amount of heat for us. My husband is not a big fan of shrimp, but he loved the flavor. I think I may try this with chicken next time and maybe add some veggies. This will be a go to recipe because it is so fast and I have everything on hand. Thank you so much for sharing!

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schefersjunk May 30, 2011

Tasted unlike any Szechuan Shrimp I've ever eaten. I would never make this again.

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davidinfl March 06, 2011

This was an easy and excellent dish enjoyed by the whole family. Will definitely be making this many times!!

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Niteflyer March 06, 2011

I also added some green pepper and onion because I needed to stretch it a bit. I might use a little less cornstarch next time. Delicious!

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jane49423 December 10, 2010

Oh boy! Did these have the old taste buds dancing! I loved the flavors in these shrimp and they were totally devoured in about 5 minutes! Yummy!

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Babbsy September 07, 2009

Made it exactly like the recipe except used low sodium soy sauce. It was easy and fantastic. Not a tail left on the plate.!

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Sherri at the Beach May 17, 2009

This was great! Served with wild rice, there was none left!

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NanaJulie May 13, 2009

Great ricipe.Just had to remark about ketsup in Asian dishes.I cooked in Thailand for 2 years and ketsup is a common ingredient in Chinese/Thai.cooking.Very hard to come by 40 years ago,many restraunts bought their ketsup on the black market and paid truffel oil prices...Chef Jim

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HotPepperIV April 01, 2009

Wonderful dish. I LOVE IT!! Great with fried rice. For those reviewers that are offended because of the ketchup and Heinz chili sauce in this recipe, you can substitute chinese chili sauce for these items. I have made this using 2 Tablespoons of Mae Ploy swee chili sauce in place of the ketchup and the Heinz chili sauce. It was excellent and more authentic if that is what you are after. Either way, this recipe is a keeper. Thank you for sharing it Sue L.

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YungB March 14, 2009
Szechuan Shrimp