Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!
My mom is downsizing, and preparing to move into a senior community on the other side of the country (Georgia). One of my sisters already lives in NW Florida, and my other sister is moving to the same town in Georgia as my mom next month.
I am sad she’s moving so far away, but happy to know she will be near more family members, and glad she’s looking forward to her new, smaller place. Our family is really gonna miss having her only a 2 hour plane ride away, here on the West Coast! She mailed me some of her old cookbooks recently to add to my collection, including one from a church my husband had formerly worked at over 25 years ago.
I glanced through this little cookbook, and came across a recipe for Szechuan Shrimp a sweet friend of mine had in the book. The recipe sounded good, so I made it! Wow… it was very simple to make, and took under 15 minutes, from start to finish!
It was soooo good, I wanted to get it onto my blog, for others to enjoy! The original recipe (below) calls for 1 pound of large shrimp and serves 4. NOTE: I used a 3/4 pound bag of shrimp, which made 3 servings, since I cooked this meal only for my husband and myself. My photos reflect the smaller quantity. Let me tell you, this shrimp dish is ridiculously QUICK n’ EASY to make! Here’s how:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Asian-Inspired Sauce
This is a TOTALLY simple sauce to prepare! Measure dry sherry, soy sauce, sugar, salt, catsup, sweet chili sauce, and red pepper flakes into a small bowl. Use a whisk to mix all the Szechuan shrimp sauce ingredients together, until mixture is smooth, and the sugar has dissolved. Set the sauce aside while you stir-fry the shrimp.
Prep The Shrimp
Pat the peeled and de-veined shrimp dry, using paper towels. Get as much moisture off the shrimp as possible. I used frozen, peeled and de-veined shrimp, and let them thaw before I pulled the little shell off the tails! Quick and easy!
Cooking Simple Szechuan Shrimp Is Easy And FAST!
Heat peanut oil (or olive oil) on medium-high in a heavy skillet. Once the oil is hot, but not smoking, add the shrimp, minced garlic, chopped green onions, and minced fresh ginger to the skillet.
Stir-fry the shrimp, ginger, garlic and green onions on medium-high, stirring often, and turning to cook all sides of the shrimp. This will only take 3-4 minutes at most. Cook until the shrimp have turned pink in color.
As soon as they are cooked through, give the reserved sauce a stir, and then pour it into the skillet. Stir well, to cover everything with the sauce. Cook for one minute, stirring often, so the sauce and shrimp are heated through. Remove the pan from the heat, because it’s DONE! Time To serve this yummy dish!
Serve The Szechuan Shrimp
Now you’re ready to serve the simple Szechuan shrimp! Place a portion of white rice onto your serving plates or bowls. Place some of the shrimp on top of the rice, and then spoon extra sauce over the shrimp.
Garnish the dish with a few extra chopped green onions, and some white sesame seeds, if desired. Grab a fork (or your favorite pair of chopsticks), and dig in!
Ooh… yummy! These shrimp taste so good! Can you even believe how fast it is to make this dish? You’re gonna enjoy it, for sure!
I really hope you enjoy this simple, but absolutely delicious meal! It’s just as good as takeout (if not better!). Have a fantastic day, friends. God Bless You.
Looking For More SHRIMP Recipes?
You can find all of my shrimp recipes in the Recipe Index, located at the top of the page. They include:
Interested In More Recipes?
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Original Recipe Source: my friend, Lanita Moen, in “Cooking With Love”, published by Chapel Ladies Fellowship, 1988, pages 146-147.
Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!
- 2 Tablespoons dry sherry
- 2 Tablespoons soy sauce
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 2½ Tablespoons catsup
- 2 Tablespoons sweet chili sauce (I used Mae Ploy)
- 1 teaspoon red pepper flakes
- 1 pound large shrimp (fresh, or frozen & thawed) (peeled, and de-veined)
- 2 Tablespoons peanut or olive oil
- ¼ cup green onion (thinly sliced) , bulb and green stem
- 2 Tablespoons fresh ginger (finely minced)
- 3 cloves garlic , finely minced
- OPTIONAL: sesame seeds/ additional green onions , for garnish
Measure sherry, soy sauce, sugar, salt, catsup, sweet chili sauce, and red pepper flakes into a small bowl. Whisk the ingredients together, until mixture is smooth, and sugar has dissolved. Set sauce aside while you stir-fry the shrimp.
Pat peeled and de-veined shrimp dry, using paper towels. Get as much moisture off shrimp as possible. Heat peanut oil (or olive oil) on medium-high in a heavy skillet. Once oil is hot, but not smoking, add shrimp, garlic, green onions, and minced ginger to skillet. Stir-fry on medium-high, stirring often to cook all sides of the shrimp until they turn pink and are cooked through. This only takes 3-4 minutes.
As soon as shrimp are cooked through, give the reserved sauce a stir, and then pour it into the skillet. Stir well, to cover everything with sauce. Cook for one minute, stirring often, so the sauce and shrimp are fully heated through. Remove pan from heat. Serve immediately on top of rice, garnished with sesame seeds and additional green onions, if desired. Enjoy!