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!

Step 1: 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.

Step 2: 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.

Comments

[Ranie-K]

Did you write this article posted below and take these (the same) pictures?
http://allrecipes.com/recipe/szechwan-shrimp/

[Drew Wyman]

Yes.

[Drew Wyman]

You have to give anything this fast, healthy and so full of flavor a 5. Note this isn't a recipe for small children or others with a tongue that can't handle heat. I'd cut back on the red pepper quite a bit if you want to achieve that. For me, however, the recipes worked perfectly as is. As others suggested I doubled the ingredients for the sauce and it's worth noting that this great sauce can be made well in advance, heck, keeping some in the fridge handy for those days you just don't fee like cooking.