Szechwan Shrimp
AMAZING! This recipe is a perfect mixture of tangy not-to-sweet sauce and a little bite of spiciness. It really only took 20 minutes (what I thought was amazing!). One suggestion though, if you are making this recipe use 6 tablespoons of water (not 4) and use more olive oil when cooking. When you cook it the sauce gets REALLY yummy! This recipe was amazing and I definitely recommend this!
Ingredients and Step 1
You'll need:
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
Directions:
1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
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
Directions:
1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Step 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.
Stir in shrimp, and toss to coat with oil.
Stir in sauce.
Cook and stir until sauce is bubbly and thickened.