Best Spicy Szechuan Shrimp Recipes

SPICY SZECHUAN SHRIMP

Spicy Szechuan Shrimp image

Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.

Provided by Cookin-jo

Categories < 30 Mins

Time 28m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb shrimp, raw
1 tablespoon cornstarch
2 garlic cloves
1 piece ginger, the size of a quarter and 1/2 inch thick
3 green onions
1/2 teaspoon red pepper flakes
2 tablespoons rice vinegar or 2 tablespoons vodka
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons ketchup
1 tablespoon chili paste (optional)
1 teaspoon sesame oil
1 cup frozen peas
1 (10 ounce) can bamboo shoots, drained
1/4 cup vegetable oil

Steps:

Peel and devein shrimp and combine with cornstarch.
In food processor chop garlic and ginger.
Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
Add sauce mix and bring to a boil, then add the shrimp and heat through.
Serve over rice and enjoy.

Nutrition Facts : Calories 431.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 294.5, Sodium 1620.6, Carbohydrate 21.6, Fiber 4.8, Sugar 10.8, Protein 38.5

SPICY SZECHUAN SHRIMP STIR-FRY (LOW FAT)

Spicy Szechuan Shrimp Stir-Fry (Low Fat) image

Asian chili-garlic sauce may be found in the Asian section of any major supermarket or in any Asian grocery store, If you like more heat then increase the red pepper flakes, but be careful as the chili-garlic sauce is spicy also! The shrimp needs to marinate for 30 minutes, prep time includes marinating time, you may want to double this it very good!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs uncooked large shrimp, peeled and deveined
2 tablespoons dry sherry
1 1/2-2 tablespoons fresh minced ginger
1 tablespoon fresh minced garlic
1/2-1 teaspoon crushed red pepper flakes
1/2 cup chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar
2 tablespoons peanut oil
1 red bell pepper, cut into 1-inch pieces
7 green onions, cut into about 1-inch pieces

Steps:

In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
Heat 2 tablespoons peanut oil a wok or large heavy frypan.
Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
Add in green onions; stir-fry for about 30 seconds.
Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
Transfer to a bowl and serve with rice.

Nutrition Facts : Calories 227.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 214.9, Sodium 1442.2, Carbohydrate 9.4, Fiber 1.5, Sugar 3.3, Protein 25.5