Shrimp Stir Fry (Szechuan)
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
187 kcal
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Course
Main Course, Dinner
Shrimp Stir Fry (Szechuan)
Description
The recipe starts by preparing shrimp dried with paper towels, then whisking together a sauce featuring rice cooking wine, water, ketchup, soy sauce, honey, cornstarch, and crushed red pepper. Garlic and fresh ginger are briefly sautéed in olive oil to release aroma, followed by cooking the shrimp until just opaque to preserve their tenderness. When the shrimp are ready, the sauce is added and cooked until it thickens and coats them.
The result is shrimp glazed in a slightly sweet with heat sauce that reflects classic Szechuan elements such as garlic, ginger, and chili. The quick stir fry method keeps shrimp moist while blending flavors well. Optional scallions add a fresh garnish.
This dish can be served immediately as a main protein with rice or noodles. The sauce's balance of sweetness, spice, and tanginess makes it versatile for different palates. The recipe emphasizes timing and heat control to avoid overcooking shrimp.
Ingredients
For the Shrimp:
- 12 oz Shrimp raw, peeled and deveined, large
- 2 TB olive oil
- 8 cloves garlic minced
- 1 tsp ginger freshly minced
For the Sauce:
- ¼ cup rice cooking wine
- ¼ cup water
- ¼ cup ketchup
- 2 TB soy sauce or gluten-free Tamari sauce
- 4 tsp cornstarch
- 1 TB honey
- ½ tsp crushed red pepper
- scallion optional, ¼ cup, chopped, for garnish
Instructions
- Pat the shrimp dry with paper towels. Set aside.
- In a bowl, whisk together all sauce ingredients until well combined. Set aside.
- In a wok or large skillet, heat olive oil over medium-high heat just until hot. Add garlic, and cook 1 min or until fragrant. Add ginger, and stir another 30 seconds.
- Add shrimp, and cook 2-3 min, OR just until they are opaque. Once they turn opaque, immediately move to next step.
- Add the prepared sauce to the wok, stirring to combine and coat the shrimp, about 1 minute or until sauce is heated through.
- Garnish with green onions, if desired. Serve immediately.
Notes
- Ensure shrimp are patted dry for better searing and sauce adherence.
- Adjust the amount of crushed red pepper to control spiciness.
- Serve immediately to retain the shrimp’s tender texture.
- Original article includes ideas for substitutions and serving suggestions to customize this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 187kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 654mg | 27% |
| Potassium | 129mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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