Szechwan Shrimp

By bjlazyl

Ingredients

• 1 pounds shrimp, in shells
• 3 tablespoon water
• 2 tablespoon ketchup
• 1 tablespoon soy sauce, less sodium
• 1 tablespoon wine, rice
• 2 teaspoon cornstarch
• 1 teaspoon honey
• 1 teaspoon ginger, fresh
• 1/2 teaspoon pepper, red, crushed
• 1 tablespoon oil, peanut
• 1/2 cup(s) scallion(s) (green onions)
• 4 clove(s) garlic, minced
• 2 cup(s) rice noodles
• 2 small pepper(s), red chile

Details

Servings 1
Adapted from everydayhealth.com

Preparation

Step 1

Instructions

1. Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; shrimp pat dry with paper towels. Set aside.

2. For sauce, in a small bowl, stir together the 3 tablespoons water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using), and crushed red pepper. Set aside.

3. Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic, and grated fresh ginger (if using); stir-fry for 30 seconds.

4. Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce; add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles or rice. If desired, garnish with sliced red chile peppers.