Szechwan Shrimp

Name: Szechwan Shrimp Recipe
Yield: 4
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

(4)

Number of Servings: 4

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

Directions

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.
Makes 4

Number of Servings: 4

Recipe submitted by SparkPeople user MZ_NO_ROLLS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 138.4
Total Fat: 4.3 g
Cholesterol: 165.8 mg
Sodium: 511.6 mg
Total Carbs: 5.9 g
Dietary Fiber: 0.1 g
Protein: 18.2 g

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Member Reviews

WAZZU.REN
found this recipe on allrecipes - glad you posted it here so I could plug it in easy. I add mushrooms, zucchini, bell peppers and whatever other veggies I have on hand. Can't beat it!! Oh and I use raw shrimp so it doesn't overcook! - 11/3/11
DAIZEEFLI
Awesome!! Used Chili Sauce instead of Ketchup for more of a kidk. Also added broccoli, muahrooms and green pepper that I cooked in oil ahead of the shrimp. WONDERFUL!! Served over whole wheat pasta. - 5/18/09
CD13668051
So glad you posted this I also have it on my AR menu planner and it makes it so easy to add it to my nutrition tracker here on spark. I have been making this for a long time. So good! - 3/8/13
CJ5968
Very good. - 7/17/11
BREAKINGTHEMOLD
This was terrific. Full of flavor and spice! I added another 1/2 tsp of red pepper and added about 2 cups of asian stir-fry veggies and served over a cup of cooked brown rice. Healthy, nutritious, filling, and scrumptious! Will definetely make again. - 3/15/09