Szechuan Shrimp (Spicy Shrimp in Chili Sauce)
Recipe: #8146
February 20, 2013
Categories: Shrimp, Chinese, Fathers Day, Game/Sports Day New Years, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Spicy, more
"What makes this special for me? I love spicy food. Most every bite of Asian food I eat has been spiced with chiles, maybe with the exception of some dim sum or sushi. And sushi still has bite."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (144.1 g)
- Calories 158.7
- Total Fat - 6.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 142.8 mg
- Sodium - 1336.2 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.5 g
- Sugars - 2.8 g
- Protein - 16.1 g
- Calcium - 70.2 mg
- Iron - 0.4 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
Step 2
Pour oil in seasoned wok before heating and wipe around.
Step 3
Heat wok and add scallions ginger and garlic.
Step 4
Stir-fry for a few seconds, then add shrimp.
Step 5
Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
Step 6
Stir sauce again, then add to wok, stirring constantly until mixture thickens.
Tips
- Serve with steamed rice.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, make sure to choose peeled and deveined shrimp to save time and effort.
- For a more authentic Szechuan flavor, use Heinz chili sauce, as it is the most commonly used brand.
- Instead of ketchup, use tomato paste. The benefit of this substitution is that tomato paste has a more concentrated tomato flavor than ketchup, which will add a richer, more intense flavor to the dish.
- Instead of chili sauce, use chili powder. The benefit of this substitution is that chili powder will give the dish a more intense spiciness and heat, while chili sauce will provide a milder flavor.
Coconut Curry Shrimp Replace the chili sauce with a can of coconut milk and add 1 tablespoon of curry powder. Add 1/2 teaspoon of cumin and 1/4 teaspoon of cayenne pepper. 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 in coconut milk and curry powder, then add to wok, stirring constantly until mixture thickens.
Fried Rice:
RECOMMENDED DISH DESCRIPTION: Fried rice is a great accompaniment to Szechuan Shrimp. The savory flavor of the shrimp pairs well with the milder flavor of the fried rice, while the texture of the rice will provide a nice contrast to the succulent shrimp. Plus, the fried rice is a great way to soak up the delicious chili sauce!
Vegetable Lo Mein: Vegetable Lo Mein is a great accompaniment to Szechuan Shrimp. The noodles provide a nice contrast to the shrimp, and the vegetables add a flavorful and colorful touch. The Lo Mein also helps to balance out the spiciness of the shrimp, making it a great meal for those who don't like to eat too spicy. Plus, the Lo Mein helps to soak up any extra chili sauce!
FAQ
Q: What kind of oil is best for this recipe?
A: Canola oil or peanut oil are both suitable for this recipe. Peanut oil will give a more intense flavor, while canola oil is more neutral.
Q: What temperature should the oven be set to?
A: The oven should be preheated to 375°F (190°C).
1 Reviews
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Fun facts:
Szechuan Shrimp is a popular dish in Chinese cuisine, especially in the Sichuan province. It was even featured in the movie "Kung Fu Panda" as one of the dishes cooked by Po's father.
The dish was also made famous by the late celebrity chef, Anthony Bourdain, who was a huge fan of Szechuan cuisine and featured it in his famous show, Parts Unknown.