This Szechuan shrimp recipe makes an impressive dish with simple ingredients. I usually make it for company. For more or less heat, adjust the amount of red pepper. Serve over hot steamed rice.
Ingredients
- water: 4 Tbsp
- ketchup: 2 Tbsp
- soy sauce: 1 Tbsp
- cornstarch: 2 tsp
- honey: 1 tsp
- red pepper: 0.5 tsp (crushed)
- ground ginger: 0.25 tsp
- vegetable oil: 1 Tbsp
- green onions: 0.25 cup (sliced)
- garlic: 4 clove (minced)
- shrimp: 12 ounces (tails removed, cooked)
Metric Conversion
Stages of cooking
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Stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger in a small bowl until combined. Set aside.
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Heat oil in a large skillet over medium-high heat. Cook and stir green onions and garlic in hot oil until fragrant, about 30 seconds. Stir in cooked shrimp; toss to coat with oil. Pour in ketchup mixture. Cook and stir until sauce is bubbly and thickened.
