CHINEESE SHRIMP RECIPES

SZECHWAN SHRIMP | ALLRECIPES

Szechwan Shrimp | Allrecipes image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories World Cuisine Asian Chinese

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, CarbohydrateContent 6.7 g, CholesterolContent 163.8 mg, FatContent 4.4 g, FiberContent 0.4 g, ProteinContent 18.3 g, SaturatedFatContent 0.8 g, SodiumContent 499.5 mg, SugarContent 3.5 g

CHINESE SHRIMP CURRY RECIPE - FOOD.COM

Chinese Shrimp Curry Recipe - Food.com image

Make and share this Chinese Shrimp Curry recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon cornstarch
2 teaspoons curry powder (or more, according to taste)
1/2 teaspoon sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
3/4 cup reduced-sodium fat-free chicken broth
3 teaspoons canola oil or 3 teaspoons peanut oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded, stems removed, diced
1/4 lb fresh sugar snap pea, strings on, edges removed (about 20)
2 teaspoons peeled ginger, grated
1 large garlic clove, minced
3/4 lb medium shrimp, peeled and deveined
3 cups hot cooked brown rice

Steps:

In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
Makes 4 servings.

Nutrition Facts : Calories 305.2, FatContent 5.9, SaturatedFatContent 0.7, CholesterolContent 107.4, SodiumContent 641, CarbohydrateContent 46.3, FiberContent 5.5, SugarContent 3.8, ProteinContent 16.6

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