Szechuan Shrimp (Spicy Shrimp in Chili Sauce)
Created by Sue on February 20, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 5m
- Recipe #8146
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon ketchup
- 1 tablespoon chili sauce (Heinz chili sauce)
- 1 tablespoon rice wine (or 1 tablespoon sherry wine)
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons oil (canola oil, peanut oil if you prefer)
- 4 green onions, chopped
- 2 tablespoons gingerroot, minced
- 2 teaspoons minced garlic
How to Make
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Step 1: Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
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Step 2: Pour oil in seasoned wok before heating and wipe around.
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Step 3: Heat wok and add scallions ginger and garlic.
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Step 4: Stir-fry for a few seconds, then add shrimp.
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Step 5: Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
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Step 6: Stir sauce again, then add to wok, stirring constantly until mixture thickens.
Nutritional Facts
- 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