This vibrant Szechuan Shrimp dish brings the bold, aromatic flavors of Chinese cuisine straight to your dinner table. The recipe centers on plump, fresh shrimp that are quickly stir-fried to maintain a tender, succulent texture. They are tossed in a complex sauce made from soy sauce, sherry, sugar, and a hint of Tabasco for heat, balanced by the earthy crunch of bamboo shoots and the sharp bite of fresh ginger and garlic. Scallions add a fresh, oniony finish, while toasted sesame seeds provide a nutty aroma. This meal comes together in under thirty minutes, making it perfect for busy weeknights or a light, satisfying lunch. Serve it hot over steamed rice or noodles to soak up every drop of the savory, slightly sweet glaze. It is a reliable favorite that delivers restaurant-quality flavor with simple, accessible ingredients.
Szechuan Shrimp
Description
This vibrant Szechuan Shrimp dish brings the bold, aromatic flavors of Chinese cuisine straight to your dinner table. The recipe centers on plump, fresh shrimp that are quickly stir-fried to maintain a tender, succulent texture. They are tossed in a complex sauce made from soy sauce, sherry, sugar, and a hint of Tabasco for heat, balanced by the earthy crunch of bamboo shoots and the sharp bite of fresh ginger and garlic. Scallions add a fresh, oniony finish, while toasted sesame seeds provide a nutty aroma. This meal comes together in under thirty minutes, making it perfect for busy weeknights or a light, satisfying lunch. Serve it hot over steamed rice or noodles to soak up every drop of the savory, slightly sweet glaze. It is a reliable favorite that delivers restaurant-quality flavor with simple, accessible ingredients.Ingredients
Directions
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Heat peanut oil in a wok or large skillet over medium-high heat.
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Add the shelled and veined shrimp to the hot oil and stir-fry until they turn pink and opaque, about 2-3 minutes.
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Remove the cooked shrimp from the skillet and set aside on a plate.
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Reduce heat to medium and add the minced garlic and ginger to the remaining oil; saut&# 195;© for 30 seconds until fragrant.
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Add the minced bamboo shoots and scallions to the skillet and stir-fry for 1 minute.
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In a small bowl, mix together the catsup, soy sauce, sherry, sugar, Tabasco, water, and cornstarch until smooth.
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Pour the sauce mixture into the skillet with the vegetables and stir constantly until the sauce thickens and bubbles, about 1-2 minutes.
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Return the shrimp to the skillet and toss gently to coat evenly with the sauce.
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Drizzle with sesame oil and toss once more to combine.
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Transfer to serving plates and sprinkle with toasted sesame seeds if desired. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 157.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 224.2mg10%
- Total Carbohydrate 35.8g12%
- Dietary Fiber 1.6g7%
- Sugars 8.3g
- Protein 5.1g11%
* 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
For best results, ensure the shrimp are completely dry before cooking to promote browning and prevent steaming.
If you prefer a spicier dish, increase the amount of Tabasco or add crushed red pepper flakes to the sauce.
You can substitute the shrimp with chicken breast or tofu for a different protein variation.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.
Dry sherry can be substituted with Chinese rice wine or dry white wine if sherry is unavailable.
