Szechwan Shrimp

          

Don’t let some of the ingredients fool you–this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Original recipe makes 4 servings

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

  • PREP

    10 mins

  • COOK

    10 mins

  • READY IN

    20 mins

Directions

  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition

Calories: 142 kcal
Carbohydrates: 6.7 g
Cholesterol: 164 mg
Fat: 4.4 g
Fiber: 0.4 g
Protein: 18.3 g
Sodium: 500 mg

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