Best 2 Szechwan Shrimp Recipes

**Szechwan Shrimp: A Symphony of Flavors**

Indulge in the tantalizing flavors of Szechwan cuisine with this remarkable Szechwan shrimp recipe. This dish, originating from the Sichuan province of China, promises an explosion of tastes, combining the bold and spicy notes of Szechwan peppercorns, the heat of chili peppers, and the aromatic blend of ginger and garlic. Succulent shrimp coated in a luscious sauce made with these ingredients is sure to delight your palate. This comprehensive guide provides two variations of the Szechwan shrimp recipe – the classic version and a simplified version using a store-bought sauce. Both recipes ensure a delectable dining experience, whether you prefer to prepare the sauce from scratch or save time with a pre-made option.

Here are our top 2 tried and tested recipes!

SZECHWAN SHRIMP (CHILI SHRIMP)

Szechwan Shrimp (Chili Shrimp) image

I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.

Provided by Jessica K

Categories One Dish Meal

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb shrimp, peeled and deveined
2 -3 garlic cloves, minced
2 teaspoons ginger, grated
1 teaspoon dried red chili pepper (or chili flakes)
3 scallions, minced
3 tablespoons sesame oil
2 tablespoons sherry wine
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon cornstarch, mixed with
2 tablespoons water

Steps:

In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

SZECHWAN SHRIMP

Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories World Cuisine Recipes Asian Chinese

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

Tips:

Prep your ingredients in advance. This will help you save time and ensure that everything is ready when you start cooking.
Use a large skillet or wok. This will allow you to easily stir-fry the shrimp and vegetables.
Heat your skillet or wok over high heat. This will help to create a nice sear on the shrimp and vegetables.
Use a light hand when stirring. You don't want to break up the shrimp or vegetables.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
Serve immediately. Szechwan shrimp is best served hot and fresh.

Conclusion:

Szechwan shrimp is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. Serve it over rice or noodles for a complete meal.