Szechuan Shrimp

Szechuan Shrimp created by Recipe Reader

This recipe is spicy and delicious and just as good as any Chinese takeout!

Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Midwest Maven
Contributor
@Midwest Maven
Contributor
"This recipe is spicy and delicious and just as good as any Chinese takeout!"

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  1. SuperKat
    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!!
  2. freesgirl
    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!
  3. Random Rachel
    I was looking for something to use up some shrimp from my freezer - this was delicious! For ZWT6 N family picks.
  4. Liz_L
    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. Liz_L
    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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