Szechwan Shrimp

See how to make a quick, healthy, spicy shrimp dinner. See more

READY IN 20 mins

Szechwan Shrimp

Read Reviews (1489)

"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." — FOODGU1

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 14, 2008

You have to give anything this fast, healthy and so full of flavor a 5. Note this isn't a recipe for small children or others with a tongue that can't handle heat. I'd cut back on the red pepper quite a bit if you want to achieve that. For me, however, the recipes worked perfectly as is. As others suggested I doubled the ingredients for the sauce and it's worth noting that this great sauce can be made well in advance, heck, keeping some in the fridge handy for those days you just don't fee like cooking.

—Tony

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Most Helpful Critical Review

Feb 07, 2008

Good recipe, but really, ground ginger? Go all out and put some real ginger in, it makes the depth of flavor so much more interesting.

—Wrenja

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2,073 Ratings

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Jan 31, 2008

This was by far the best stir fry-ish recipe I have ever made at home. I would suggest it to anyone! The ginger is a must, and keep the same amount of red pepper, because the spiciness is perfect! Just one note: if you decide to add frozen/fresh veggies (we did), be sure to double or even triple the liquid ingredients (we tripled them and it was perfect) like someone earlier suggested.

—AllieS.

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Jan 20, 2008

This recipe had a similar taste to General Tsao's Chicken found on this site but was much healthier! The recipe is good as is! I have however, made it numerous times and have adjusted a few things to my liking. I like to double the sauce, decrease the hot peppers and only use 1 teaspoon of oil. I also have found that using uncooked, peeled and deveined shrimp gives the dish a much better taste. I just cook it in the oil until opaque before adding the sauce. I just tried adding pea pods at the end, just until heated through, which was a great asian compliment to the meal. We always serve it over botan rice. A wonderful low fat, low calorie meal!

—mellelady

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Aug 31, 2005

I give this 4 and a half stars, but only because I didn't think up this recipe first! It tastes very much like what you would get at the restaurant. I made it twice, both were very good. I added one bag of stir fry veggies, the frozen kind, just prepare in the microwave and drain well before adding to the finished shrimp mixture. Could use fresh veggies as well, but I like the frozen. I also tried crushing 2 of the cloves of garlic and adding them to the sauce and using the remaining 2 cloves as recipe says, it gives the sauce a more garlic flavor.Also be careful not to overcook the shrimp!

—fitforaqueenclothing.com

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Feb 07, 2008

i would recomend using raw shrimp as they cook so quickly. pre cooked shrimp come out rubbery while the raw ones will be nice and tender. try tossing in some bay scallops too.

—rhall123

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Jan 26, 2008

AMAZING! This recipe is a perfect mixture of tangy not-to-sweet sauce and a little bite of spicy-ness. It really only took 20 minutes (what I thought was amazing!). One suggestion though, if you are making this recipe use 6 tablespoons of water (not 4) and use more olive oil when cooking. Also, don't let the smell of the sauce confuse you at first, I thought it was disguisting too. But, when you cook it the sauce gets REALLY yummy! This recipe was amazing and I deffintaly recomend this!

—LittleMissCooker

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Feb 07, 2008

I have a very similar recipe to this one. It calls for 1 lb shrimp, fresh ginger, garlic, Tbsp rice wine & I add one can chopped stewed tomatoes. It doesn't really need the honey because the stewed tomatoes give it sweetness. Served with rice this recipe with these additions makes it 5 stars & a wonderful meal for family or guests. You won't have any leftovers !

—Marge

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Nutrition

Calories
142 kcal
7%

Carbohydrates
6.7 g
2%

Cholesterol
164 mg
55%

Fat
4.4 g
7%

Fiber
0.4 g
2%

Protein
18.3 g
37%

Sodium
500 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Szechwan Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 142
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 0.8g 4 %
Cholesterol 164mg 55 %
Sodium 500mg 20 %
Potassium 230mg 6 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 0.4g 2 %
Protein 18.3g 37 %
** Sugars 3.5g
Vitamin A 10 %
Vitamin C 9 %
Calcium 6 %
Iron 29 %
** Thiamin 4 %
Niacin 20 %
Vitamin B6 11 %
Magnesium 12 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.