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Szechuan Shrimp

Szechuan Shrimp - Gwhp32 A recipe image
A vibrant Szechuan-inspired stir-fry featuring tender shrimp, crunchy bamboo shoots, and a glossy tomato-soy glaze. The dish balances fiery heat from hot pepper sauce with the sweetness of catsup and sherry. Quick to prepare, it is a perfect weeknight meal that pairs beautifully with steamed rice.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1141.2
Description
A vibrant Szechuan-inspired stir-fry featuring tender shrimp, crunchy bamboo shoots, and a glossy tomato-soy glaze. The dish balances fiery heat from hot pepper sauce with the sweetness of catsup and sherry. Quick to prepare, it is a perfect weeknight meal that pairs beautifully with steamed rice.
Ingredients
  • 1/2 cup Scallions, minced
  • 3 tablespoon Dry sherry
  • 3 tablespoon Water
  • 1/2 cup Catsup
  • 1 tablespoon Soy sauce
  • 1 tablespoon Cornstarch
  • 1/4 tablespoon Hot pepper sauce
  • 1 pound Shrimp, cleaned
  • 1/4 tablespoon Minced ginger root
  • 1 1/2 tablespoon Sesame oil
  • 3 clove Garlic, minced
  • 2 tablespoon Sugar
  • 1/2 cup Bamboo shoots, minced
  • 1 1/2 cup Oil
Directions
  1. 1
    In a small bowl, combine the minced scallions, bamboo shoots, minced ginger, minced garlic, and hot pepper sauce. Set aside.
  2. 2
    In a separate small bowl, mix together the sugar, catsup, dry sherry, soy sauce, and sesame oil until well blended.
  3. 3
    In another small bowl or cup, stir together the cornstarch and water until smooth. Set aside.
  4. 4
    If using large shrimp, cut them into smaller, bite-sized pieces. Pat the shrimp dry with paper towels.
  5. 5
    Heat a wok or large skillet over high heat. Add about 2 tablespoons of the oil.
  6. 6
    Add the shrimp to the hot oil and stir-fry for about 2 minutes, or until they turn pink and are cooked through.
  7. 7
    Drain the shrimp, reserving both the shrimp and the flavorful oil used for frying.
  8. 8
    Return the wok to high heat and add 2 tablespoons of the reserved oil (or fresh oil if preferred).
  9. 9
    Add the scallion, bamboo, ginger, garlic, and pepper sauce mixture to the wok. Stir-fry for about 1 minute until fragrant.
  10. 10
    Return the cooked shrimp to the wok and stir-fry for 30 seconds to combine.
  11. 11
    Add the catsup, sherry, and soy sauce mixture to the wok. Stir-fry for another 30 seconds.
  12. 12
    Give the cornstarch-water mixture a quick stir and pour it into the wok.
  13. 13
    Cook and stir constantly for about 1 to 2 minutes, or until the sauce thickens slightly and coats the shrimp evenly.
  14. 14
    Serve immediately with steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1141.2kcal
% Daily Value *
Total Fat 97.2g150%
Saturated Fat 15.1g76%
Cholesterol 172.5mg58%
Sodium 655.3mg28%
Total Carbohydrate 44.6g15%
Dietary Fiber 2.4g10%
Sugars 8.6g
Protein 29.1g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.

Substitutions: If you don't have dry sherry, you can substitute with dry white wine or rice vinegar. For the hot pepper sauce, Sriracha or Tabasco work well depending on your preferred heat level.

Tip: The recipe calls for 1.5 cups of oil, but you only need about 4-6 tablespoons for actual frying. The rest can be discarded or saved for other cooking uses if it hasn't been contaminated.

Variation: Add sliced bell peppers or broccoli florets to the stir-fry in the final minutes for extra vegetables.

Keywords: szechuan, shrimp, stir fry, spicy, chinese, seafood, quick dinner, ginger, garlic, scallions, bamboo shoots, catsup sauce, soy sauce, sesame oil, cornstarch slurry, wok, asian cuisine, hot pepper, weeknight meal, tender shrimp
Read it online: https://www.chefs-mate.com/recipe/szechuan-shrimp-gwhp32-a/