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Nutrition Facts

Serving Size 1 (563g)

Recipe makes 1 servings

Calories 820
Calories from Fat 404 (49%)
Amount Per Serving %DV
Total Fat 44.9g 69%
Saturated Fat 7.0g 35%
Monounsaturated Fat 17.2g
Polyunsaturated Fat 18.3g
Trans Fat 0.0g
Cholesterol 443mg 147%
Sodium 1052mg 43%
Potassium 956mg 27%
Total Carbohydrate 26.8g 8%
Dietary Fiber 2.9g 11%
Sugars 10.0g
Protein 51.0g 101%

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Szechwan Shrimp (Chili Shrimp)

Recipe #121267 | 30 min | 10 min prep | add private note
Jessica K

By: Jessica K
May 9, 2005

I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.

SERVES 1 -2 (change servings and units)

Ingredients

Directions

  1. 1
    In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
  2. 2
    Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
  3. 3
    Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

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Featured Reviews for This Recipe

From: Lauren E

On Jul 25, 2008

I would say this was average. The serving size is perfect for two, though I made it for myself. I had no desire to get seconds. I did not have chili pepper or flakes so I used some chili powder. I would give this one more try with the correct ingredients- maybe it makes all the difference between average and outstanding?

0 people found this review helpful

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  • From: blgpts

    On Jul 9, 2008

    I'm sorry, I hate giving a negative review. I didn't give it a star for that reason. I fixed this tonite, and neither I, nor my husband liked it. It was so ordinary... not one of those things you'd fix again and again.

    0 people found this review helpful

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    From: Bergy

    On Sep 19, 2005

    The garlic, Ginger & Chili is a great combination that makes these prawns burst with flavor. I cut the oil back to 1 tbsp. I used a Thai sweet chili sauce (very hot) instead of our regular chili sauce. I got all the ingredients ready ahead of time and had them in two bowls-the prawns, garlic, ginger, dry chili & scallions in one and the remaining ingredients in another. It took me 5 minutes for the actual cooking - Thanks Jessica for a delicious recipe, to be repeated, for prawns

    7 people found this review helpful

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  • From: Sean H

    On Jan 24, 2006

    Great stuff, although I'm not sure it's great that I ate the "3-4 servings" all by myself! I'm already looking forward to making this again, it was delicious. Thanks!

    4 people found this review helpful

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  • Read all 25 reviews

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