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DIRECTIONS. In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes. In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside. In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside. Heat 2 tablespoons peanut oil a wok or large heavy frypan.
Add the shrimp to the skillet; cook for 2 minutes and then add in the sauce from above. When the sauce has thickened, your Szechuan shrimp is ready (be careful not to overcook your shrimp; leaving the shrimp on too long will result in a tough rubbery texture). This low fat recipe makes roughly 4 servings. Defrost shrimp, if needed. Heat vegetable oil in a skillet.
Cook onions about halfway through. While onions cook, crush ramen noodles into small pieces or large crumbs. Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice. Stir-fry for a couple minutes, then serve warm or cold. Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.
Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl. Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is. Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Coat shrimp with cooking spray; add shrimp and red pepper to pan.
Stir-fry 2 minutes. Add dressing and onions. Cook 3 minutes or until shrimp are done, stirring constantly.
Sprinkle evenly with soy nuts; serve immediately. Heat 2 tablespoons peanut oil a wok or large heavy frypan. Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes). Add in the shrimp (coated with marinade) and stir-fry for 2 minutes. Add in green onions; stir-fry for about 30 seconds.
Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well. Serve hot, as. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
Add bell pepper and salt and stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately. For the Sichuan. Get full Szechuan Shrimp Recipe ingredients, how-to directions, calories and nutrition review.
Rate this Szechuan Shrimp recipe with 2 tbsp cornstarch, 3/4 cup water, divided, 2 tbsp vegetable oil, 2 lbs raw shrimp, peeled with tails left on, 3/4 cup sliced green onion, 2 tbsp grated gingerroot, 12 garlic cloves, minced (about 2 tbsp), 6 tbsp ketchup, 3 tbsp soy sauce, 1 tbsp honey, 1/2 tsp. This recipe makes stir-fry a total cinch. Mixing together the stir-fry sauce ahead of time keeps you calm and collected at the wok while you cook the shrimp and aromatics to perfection. Combine first 6 ingredients in a small bowl, and set aside.
Peel and devein shrimp.
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