Szechuan Shrimp
Szechuan Shrimp features tender shrimp in a spicy, savory sauce with ginger, garlic, and bamboo shoots, perfect for those who enjoy bold Chinese flavors and quick stir-fries.
Ingredients
- 1/2 cup minced shallots ⓘ
- 1/2 cup minced bamboo shoots ⓘ
- 3 tablespoons water ⓘ
- 3 large cloves garlic, minced ⓘ
- 1/2 cup catsup ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/4 teaspoon Tabasco
- 1 1/2 cups oil ⓘ
- 1 pound shelled and deveined shrimp ⓘ
- 1/4 teaspoon minced ginger ⓘ
- 3 tablespoons dry sherry ⓘ
- 1 tablespoon sesame seed ⓘ
Instructions
- Combine minced shallots, minced bamboo shoots, minced ginger, minced garlic, and Tabasco in a small bowl.
- In a second bowl, mix sugar, catsup, dry sherry, soy sauce, and sesame seed.
- In a third bowl, combine cornstarch and water to make a slurry.
- Heat oil to 400°F (about 200°C).
- Add shrimp to hot oil and cook for about 2 minutes until pink and opaque. Remove shrimp and drain on a strainer.
- In a wok or large skillet, heat 2 tablespoons of oil.
- Add the contents of the first bowl (shallots, bamboo shoots, ginger, garlic, Tabasco) and sauté briefly.
- Stir in the second bowl’s mixture (sugar, catsup, sherry, soy sauce, sesame seed).
- Add the cooked shrimp back into the wok.
- Pour in the cornstarch slurry and cook until the sauce thickens.
- Serve hot over steamed rice.
Tips & Substitutions
For a more intense flavor, consider adding additional spices like Sichuan peppercorns or chili flakes. If you don’t have bamboo shoots, water chestnuts can be a crunchy substitute. To reduce calories, use less oil for frying or try steaming the shrimp instead, similar to techniques in other seafood recipes.
Serving Suggestions
Serve this Szechuan Shrimp hot over steamed rice for a complete meal. It pairs beautifully with a side of stir-fried vegetables or a light salad. For a more diverse spread, consider adding dishes like Mock Chicken Chow Mein or Crab Won Tons to your table for a delightful feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, use a skillet over medium heat to ensure the shrimp don’t become rubbery. You can add a splash of water or broth to keep the dish moist while warming it up.
Nutrition & Diet Analysis (per serving)
Each serving of Szechuan Shrimp contains roughly 1152 calories, with 20g protein, 188g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (80% of the Daily Value), vitamin C (51% of the Daily Value), and iron (50% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed and drained before cooking to achieve the best texture. Cooking times may slightly vary, so check for the pink and opaque color to know when they are done.
What can I substitute for dry sherry?
If you don't have dry sherry, you can substitute it with white wine or a mixture of white vinegar and water. This will provide a similar acidity and depth of flavor, though the taste may vary slightly from the original recipe.
How can I make this recipe less spicy?
To reduce the spice level, you can either omit the Tabasco sauce or use a milder chili sauce instead. Adjust the amount to your preference and consider serving the dish with a side of sour cream or yogurt to help balance the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).