Szechuan Shrimp With Vegtables

Prep Time
Cook Time
Ready In

"This is out of a clean eating magazine. If you can't locate the Szechuan pepper you can substitute lemon pepper. You can substitute cooked brown rice for the soba noodles."

Original recipe yields 1 serving


  • Serving Size: 1 (805.2 g)
  • Calories 821.7
  • Total Fat - 12.3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 142.8 mg
  • Sodium - 1752.4 mg
  • Total Carbohydrate - 145.5 g
  • Dietary Fiber - 16.2 g
  • Sugars - 11.8 g
  • Protein - 49.1 g
  • Calcium - 681.5 mg
  • Iron - 8.9 mg
  • Vitamin C - 271.5 mg
  • Thiamin - 1 mg

Step 1

Heat oil in a medium skillet over medium-high heat. Add onions, mushrooms, broccoli, bell pepper and garlic. Stir to coat with oil and cook for 3 to 4 minutes, stirring frequently, until broccoli is bright green.

Step 2

Stir in shrimp, Szechuan pepper and red pepper flakes; cook for 1 minutes. Holding grated ginger over skill, squeeze ginger to extract juices; discard solids. Stir in tamari and 2 teaspoon water, and cook for 3 to 4 more minutes, stirring frequently, until shrimp is opaque and vegetables are crisp-tender. Add up to 2 tablespoons water, if needed, to prevent sticking.

Step 3

Serve mixture over noodles or rice, if desired, and garnish with sesame seeds and cilantro.

Step 4

Enjoy immediately

Tips & Variations

No special items needed.



I doubled this for two of us - very tasty! I didn't have the right kind of pepper, so I used Pennzey's Bangkok seasoning instead. I loved the fresh taste of everything!

review by:
(23 Jan 2019)


This is very tasty and filling. I forgot to take the tails off the shrimp, but otherwise made as written. Just the right amount of "heat" for us.

review by:
(23 Oct 2016)