Szechwan Shrimp Recipes

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SZECHUAN SHRIMP



Szechuan Shrimp image

Make and share this Szechuan Shrimp recipe from Food.com.

Provided by Midwest Maven

Categories     Szechuan

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 lb shelled and deveined shrimp
4 garlic cloves, chopped
1/2 cup sliced green onion

Steps:

  • Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
  • Heat the oil in a wok or large skillet.
  • Stir-fry the shrimp until pink and firm, about 2 minutes.
  • Remove shrimp with a slotted spoon to a heated bowl.
  • Add garlic to the skillet and stir-fry 1 minute.
  • Add soy sauce mixture and cook stirring constantly, until bubbly.
  • Return shrimp to skillet and heat for about 1 minute.
  • Great served with fried rice or white. Enjoy!

Nutrition Facts : Calories 321.4, Fat 16, SaturatedFat 2.1, Cholesterol 285.8, Sodium 2294.7, Carbohydrate 8.6, Fiber 1, Sugar 2.1, Protein 33.7

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH



Szechuan Shrimp, A Classic Chinese Restaurant Dish image

Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.

Provided by Bill

Categories     Fish and Seafood

Time 30m

Number Of Ingredients 21

1 pound shrimp ((450g, size 50/60, peeled and de-veined))
1 teaspoon vegetable oil ((plus 2 tablespoons, divided))
½ teaspoon cornstarch
½ teaspoon ginger ((minced))
2 teaspoons doubanjiang (chili bean sauce)
2 cloves garlic ((minced))
¼ cup shallots or red onion ((minced))
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
¼ cup water chestnuts ((chopped, optional))
1 medium carrot ((very finely chopped))
½ red bell pepper ((diced))
1 cup chicken stock ((120 ml))
1 teaspoon rice vinegar
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon fresh ground white pepper
2 tablespoons cornstarch ((mixed with 2 tablespoons of water))
1 scallion ((chopped))

Steps:

  • Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
  • With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
  • Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
  • Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
  • Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
  • Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SZECHUAN SHRIMP



Szechuan Shrimp image

A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon Heinz chili sauce
1 tablespoon rice wine or 1 tablespoon sherry wine
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
2 teaspoons canola oil (peanut oil if you prefer)
4 green onions, chopped
2 tablespoons minced gingerroot
2 teaspoons minced garlic

Steps:

  • Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
  • Pour oil in seasoned wok before heating and wipe around.
  • Heat wok and add scallions ginger and garlic.
  • Stir-fry for a few seconds, then add shrimp.
  • Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
  • Stir sauce again, then add to wok, stirring constantly until mixture thickens.
  • Serve with steamed rice.

Nutrition Facts : Calories 137.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 142.9, Sodium 1286.1, Carbohydrate 8.3, Fiber 0.8, Sugar 2.9, Protein 16.5

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

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

SZECHUAN SHRIMP WITH CHILI SAUCE



Szechuan Shrimp with Chili Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons Shao Hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil
1/2 teaspoon sugar
1/2 teaspoon MSG
2 tablespoons fresh ginger root, finely minced
6 scallions, finely minced (about 2/3 cup)
3 tablespoons finely minced garlic
3 dried red chilies
4 cups peanut oil

Steps:

  • Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
  • In a wok, bring 4 cups of peanut oil to 375 degrees.
  • When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
  • Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

SZECHUAN SHRIMP WITH PEPPERS



Szechuan Shrimp with Peppers image

Categories     Garlic     Ginger     Pepper     Stir-Fry     Shrimp     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons dry Sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 red bell pepper, cut into 1-inch diamond-shape pieces
6 green onions, cut into 1/2-inch pieces
Cooked rice

Steps:

  • Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
  • Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
  • Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

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