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Szechuan Shrimp

1-lb fresh or frozen shrimp in shells
3-tbsp water
2-tbsp ketchup
1-tbsp reduced-sodium soy sauce
1-tbsp rice wine or dry sherry
2-tsp cornstarch
1-tsp honey
1-tsp grated fresh ginger or 1/4-tsp ground ginger
1/2-tsp crushed red pepper
1-tbsp vegetable oil
1/2-cup sliced green onions
4-cloves garlic, minced
2-cups cooked rice noodles or hot cooked rice
2-small red chili peppers, such as Fresno or Thai, sliced (optional)

Thaw shrimp, if frozen
Peel and devein shrimp; cut in half lengthwise
Rinse; pat dry with paper towels and set aside.
For sauce, in a small bowl stir together the water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using) and crushed red pepper; set aside
Pour oil into a large skillet or wok
Heat over medium-high heat
Add green onions, garlic and grated fresh ginger (if using); stir-fry for 30 seconds
Add shrimp
Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok
Stir sauce, add to center of skillet or wok
Cook and stir until thickened and bubbly
Cook and stir for 2 minutes more
Serve with rice noodles
If desired, garnish with sliced red chili peppers.