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Sichuan-Style Shrimp
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  • total
  • prep
175 calories/serving

Provided By:
EatingWell

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    • Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

    Ingredients

    Serves:

    Directions

    1. Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.

    2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. 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.

    Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

    Related Recipe: Sichuan Sauce

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 175Calories from fat 81
    Total Fat 9gm14%Saturated Fat 1gm5%
    Mono Unsaturated Fat 5gmCholesterol 168mg56%
    Sodium 415mg17%Total Carbohydrates 5gm2%
    Fiber 1gm4%Protein19gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    5 Comments

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    riverrose28

    My daughter gave me some frozen shrimp and now I know what to do with it! this dish looks very appealing and easy. I think I will substitute some of my home made salsa for the tomatoe paste & red peppers, since it has both. thanks for this great idea

    October 17 2010 at 4:44 PM Report abuse rate up rate down Reply
    revbrain

    Note to nhfloods. I copy the text of the recipes into a Word file. That way I can print without sidebars or pictures and also have all my recipes in one easily searchable file. This sichuan sauce looks versatile enough to use with other dishes.

    October 17 2010 at 4:19 PM Report abuse rate up rate down Reply
    dayday

    this is simple to cook but healthy in our body and so delicious and not so expensive.. thanks

    October 17 2010 at 2:38 PM Report abuse rate up rate down Reply
    nhfloods

    Would love if I could remove the picture and print it up without using all my color ink!!! Thanks for your consideration.

    October 17 2010 at 2:22 PM Report abuse rate up rate down Reply
    1 reply to nhfloods's comment
    anne7263

    Ahhh....it's called "copy" and "paste"!

    October 17 2010 at 9:44 PM Report abuse rate up rate down Reply

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