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Szechwan Shrimp


This Szechwan Shrimp dish has the perfect combination of sweet and spicy flavors. Serve over rice and enjoy!

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Rate this recipe 3/5 (2 Votes)


  • 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


Servings 4
Preparation time 20mins
Cooking time 25mins


Step 1

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.


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