Szechuan Shrimp
Need a quick and light dinner that's easy to prepare? Look no further than this Szechuan Shrimp! The bulk of the time spent on this recipe is preparing the sauce and chopping a few veggies. Get all the prep work done ahead of time because this one goes fast and you'll have it on the table with only about five minutes of cooking time (if that!).
- 1 tbsp Ketchup
- 1 tbsp Chili sauce
- 1 tbsp Rice wine
- 1 tbsp Soy sauce (For gluten-free, use coconut aminos)
- 1 tsp Sugar
- 1/2 tsp Salt (For low-sodium, eliminate or reduce)
- 1/4 tsp Red pepper flakes
- 1 tbsp Corn starch
- 3/4 lb Shrimp (Peeled and deveined)
- 4 Green onions (Chopped)
- 2 tbsp Fresh ginger (Minced or cut into matchsticks)
- 2 tsp Fresh garlic (Minced)
Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
Heat a skillet or wok over medium-high heat. When the pan is hot, add oil and swirl it around. When the oil shimmers, add the garlic and ginger. Stir fry for about 30 seconds, then add the green onions.
Push veggies to one side and add shrimp. Sear on one side for about a minute, then turn over. Reduce heat to low when shimp is no longer pink. Add a little water to the pan (if needed) to keep food from sticking.
Mix the veggies with the shrimp, stir the sauce, and add the sauce to the pan. The mixture will thicken quickly, so add a little water if needed to loosen the sauce.
Remove from heat and serve over steamed rice.
Original recipe from Food Network.