Szechuan Shrimp

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.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 285

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.

Directions

1
Heat peanut oil in a wok or large skillet over medium-high heat.
2
Add the shelled and veined shrimp to the hot oil and stir-fry until they turn pink and opaque, about 2-3 minutes.
3
Remove the cooked shrimp from the skillet and set aside on a plate.
4
Reduce heat to medium and add the minced garlic and ginger to the remaining oil; sauté for 30 seconds until fragrant.
5
Add the minced bamboo shoots and scallions to the skillet and stir-fry for 1 minute.
6
In a small bowl, mix together the catsup, soy sauce, sherry, sugar, Tabasco, water, and cornstarch until smooth.
7
Pour the sauce mixture into the skillet with the vegetables and stir constantly until the sauce thickens and bubbles, about 1-2 minutes.
8
Return the shrimp to the skillet and toss gently to coat evenly with the sauce.
9
Drizzle with sesame oil and toss once more to combine.
10
Transfer to serving plates and sprinkle with toasted sesame seeds if desired. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 1.8g9%
Cholesterol 145mg49%
Sodium 450mg19%
Total Carbohydrate 18.2g7%
Dietary Fiber 1.2g5%
Sugars 12.5g
Protein 22.4g45%

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

Read it online: https://www.chefs-mate.com/recipe/szechuan-shrimp/