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Szechuan Shrimp

southern.chef's picture
  Catsup 1⁄2 Cup (8 tbs)
  Chili sauce 1⁄4 Cup (4 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Dry sherry 3 Tablespoon
  Soy sauce 1 Tablespoon
  Sesame oil 2 Teaspoon
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Scallions/Green onions 6 , chopped
  Garlic 3 Clove (15 gm), minced
  Canned water chestnuts 8 Ounce, drained and chopped
  Crushed red pepper 2 Teaspoon
  Minced ginger root 1 Teaspoon
  Black pepper 1 Teaspoon
  Shrimp 2 Pound (Peeled And Deveined)
  Hot cooked rice 1 Cup (16 tbs)

Combine catsup, chili sauce, water, sugar, cornstarch, sherry, soy sauce, and sesame oil, mix well, and set aside.
Pour vegetable oil around top of preheated wok or large skillet, coating sides, allow to heat at medium high (325°) for 1 minute.
Add scallions, garlic, water chestnuts, red pepper, gingerroot, and cracked black pepper, stir-fry 2 to 3 minutes.
Add shrimp, stir-fry 3 minutes or until shrimp turn pink.
Add catsup mixture to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.

Recipe Summary

Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size

Calories 406 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 172.4 mg57.5%

Sodium 520.5 mg21.7%

Total Carbohydrates 27 g8.9%

Dietary Fiber 1 g4%

Sugars 10.1 g

Protein 25 g49.5%

Vitamin A 9.9% Vitamin C 13.4%

Calcium 7.7% Iron 21.7%

*Based on a 2000 Calorie diet

Szechuan Shrimp Recipe