Sweet Salty Sezchuan Shrimp Recipes
SWEET & SALTY SEZCHUAN 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.
Provided by Pinaygourmet 345142
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger.
- Set aside.
- 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 Facts : Calories 158.7, Fat 4.9, SaturatedFat 0.6, Cholesterol 179.3, Sodium 1142.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.4, Protein 20.3
SZECHUAN SHRIMP WITH PEPPERS
Steps:
- Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
- Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
- Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.
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.
Provided by FOODGU1
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- 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 Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g
THAI-STYLE SWEET AND SALTY SHRIMP
Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.
Provided by Ali Slagle
Categories dinner, quick, weekday, seafood, main course
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Pat the shrimp very dry and lightly season with salt and pepper.
- In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
- Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.
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