Easy Szechuan Shrimp
An easy one-dish skillet dish that is packed with flavor! Enjoy! Note: Replace peanut oil with olive oil to make peanut-free.
3 tablespoons peanut oil (or olive oil)
1 pound large to extra-large raw shrimp, shelled and deveined
¼ cup minced scallions (green and white portions)
2 tablespoons minced fresh ginger
5 cloves garlic, finely minced
2 tablespoons gluten-free soy sauce (Check label for allergens)
2 tablespoons dry sherry
2 teaspoons granulated sugar
Salt and pepper, to taste
2 to 3 tablespoons ketchup (Check label for allergens)
2 tablespoons chili sauce (Check label for allergens)
1-2 teaspoon red pepper flakes (depending on taste)
Over medium-high heat, a large skillet or wok, heat the oil. Next add the scallions, minced ginger and garlic. Cook for about 30-45 seconds, then add the shrimp. Stir-fry until shrimp are pink and cooked through.
Next add the gluten-free soy sauce, sherry, sugar, and the salt and pepper, to taste. Stir well and then blend in ketchup, chili sauce and red pepper flakes. Toss until well blended and heat for a couple more minutes.
Serve over white or brown rice.
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