By Side Passion
This Szechwan Shrimp dish has the perfect combination of sweet and spicy flavors. Serve over rice and enjoy!
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 &1/4 pounds raw jumbo (21 to 25 count) shrimp, peeled and de-veined
- 1/4 cup diagonally sliced green onion
- 4 cloves garlic, minced
Preparation time 20mins
Cooking time 25mins
Whisk together cornstarch, 6 tablespoons water, ketchup, soy sauce, honey, red pepper and ginger in a bowl.
Heat 1 tablespoon oil in a large skillet over medium high heat until hot. Add shrimp and stir fry just until pink and cooked through, 3 to 4 minutes.
Transfer shrimp with a slotted spoon to a bowl. Add remaining 1 tablespoon oil, onion, and garlic and cook 30 seconds. Stir sauce and add to skillet along with shrimp; cook, stirring and scraping bits off the bottom, until sauce is thickened, 30 seconds to 1 minute. Thin sauce if desired, with remaining 2 tablespoons water. Garnish with green onion.