Szechuan Shrimp Low-fat Szechuan Stir Fry

 

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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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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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25 comments

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  • Those dried chili peppers… wow..they’re hot! When I have them in the dish I go
    fish them out so I don’t make a mistake of taking a bite on them.

  • Made it and the sauce was absolutely wonderful….but….
    Darius doesn’t give a lot of details on exact measurements for each ingredient….so I ended up making way too much sauce for the amount of meat and veggies….
    just a little tip for those who want to make it.

  • I made this today, and it’s so good! I substituted red pepper flakes for the peppercorns and red garlic sauce for the bean sauce. It was very spicy. I can’t believe I made it myself, because I’m not much of a “cook”:)

  • Wow, looks dee-lish…:)
    Question… I love szechuan pepper corns but I hate the gritty texture from all the black-shiny seeds that weren’t ground to powder, and I hate spending 20 mins sifting through the buds to remove them… advice would be very much appreciated as I see there were these seeds in your hand.

  • Take the seeds out of the husks and only grind the husks and throw away the seeds, with the seeds you will get a sandy texture in your dish.

  • 1 teaspoon = 13.6 grams? thats not even physically possible for a teaspoon to hold that much fat or water or anything.. IT”S JUST NOT POSSIBLE /nerdrage

  • How to make Szechuan Prawn (Spicy food help burn fat faster)กุ้งเสฉวนcam…: https://youtu.be/GDzZH7Av-vA
    #weightloss #weightlossjourney #fatloss #healthyfood #shrimps #chilli #szechuan#foodgasm #hot #foods #szechuan #food #foodporn #instafood #yum #yummy #munchies #getinmybelly

  • People should be warned about the peppercorns effect. Maybe it was just the amount but oh boy I couldn’t taste anything BUT the peppercorns. My tongue went numb and that was it. Unless you REALLY REALLY REALLY love peppercorns you may want to start low on the peppercorns and add to taste. I believe you are supposed to taste the peppercorns but still also the rest of the flavor. Good luck folks.

  • Cooking prawn, scallop or squid are the fastest & easiest way of Chinese cooking, I can’t comment much on your style of prep work however I been observant of your correct kitchen tools used like wooden spatula & tongs used, it impressed me, cut down on the soya sauce, bit too much, 2 tablespoon just nice with a twist of lemon juice will turn your guests / family on. Nice

  • Your cooking brings me so much joy!!!! I love every color, every sound, and the way you treat the food with tender loving care! Thank you for this!

  • Okay, so I was wrong. 13.6g = 1tbsp, but 1tsp = around 4.5g, which means this recipe still contains more than 3.5g of fat, with the oil alone which wasn’t measured, and to me it looked more like 2tsp of oil. I have no beef with Todd, I just wanted to point it out. /nerdrage

  • I made a similar recipe about garlic shrimp, but with a different twist. Check it out on my channel. https://youtu.be/_C_TYMYgprE

  • I have made this three times now and watched you closely for directions each time. I am getting better at cooking thanks to you, Tess! Many thanks for posting these recipes for us! Elizabeth

  • I just made this… and it’s delicious!!!
    I substituted the Chinese wine for a Mexican ‘Chile ancho’ licour…. soooooo good. Next time I’ll mix this with noodles

  • I’m glad I subscribed to your channel. You and your recipes are just ������
    Thank you and keep up the good job of posting your amazing videos. Love from Canada ����

  • In china, people put the ginger and garlic before other ingredients to make sure the oil has the flavour. Next time, try to add some soy sauce. Yummy.

  • Thanks you SOOO much for doing more weight loss recipes! Now I can enjoy your delicious cookery without cheating on my diet! ^_^

  • I love it how u kept repeating those ingredients and spices in different dishes. In the past I bought spices to cook a dish and the entire packet stay in the cupboard until they expire cause I didn’t know what else to cook them with.

  • just discovered your channel 2 days ago and im still binging on yoyr videos.. everything looks so simple and easy you also make the cooking about the food not about who cooks! ���� Cant wait to try this

  • Marion,
    This looks so delicious!
    I’ve searched for this Sichuan Salt n Pepper Shrimp video and recipe for many years and it’s the first time I’ve seen it.
    Can you please give measurements of all the ingredients that you’ve used, and the name of the cooking wine?
    Thank you very very much and God bless.

  • Yes but what your not taking into account is, yet it would be 13.6g if i pour the oil on at the end, but these things cook for about 10minutes and in that 10minutes most of that oil will have burnt off, leaving you with 3.5g of fat.:)

  • No question this would smell and taste fabulous ( although I’d have to back off a little on the heat). Beautifully prepared, Tess. (:

  • This lady/ Marion/ chef has mastered the food game ��!! The mouthwatering recipes keep coming on a daily basis.
    Her techniques I love and the Prawns look deliciously succulent.

  • I think I need to take a DNA test. I must have Chinese ancestry SOMEWHERE! This is where I love to live with respect to food. This recipe and your presentation is amazing. Thank you, thank you!