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Nutrition Facts
Serving Size 1 (566g) Recipe makes 1 servings
Calories 822
Calories from Fat 394		(47%)
Amount Per Serving		%DV
	Total Fat 43.8g	67%
	Saturated Fat 6.6g	32%
	Monounsaturated Fat 16.7g
	Polyunsaturated Fat 18.2g
	Trans Fat 0.0g
Cholesterol 441mg		147%
Sodium 1316mg		54%
Potassium 1010mg		28%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 4.1g	16%
	Sugars 13.1g
Protein 50.5g		100%
detailed view... how is this calculated?

Szechwan Shrimp (Chili Shrimp)

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

⁽³⁰⁾ RATE IT NOW Print Recipe

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

1/2 lb shrimp, peeled and deveined
2-3 garlic cloves, minced
2 teaspoons ginger, grated
1 teaspoon dried red chili pepper (or chili flakes)
3 scallions, minced
3 tablespoons sesame oil
2 tablespoons sherry wine
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon cornstarch, mixed with
2 tablespoons water

Directions

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
Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
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: BonnieZ

On Jul 24, 2009

We enjoyed this recipe. I chose to add some veggies to the mix (broccoli & snow peas) which it stir fired first, then proceeded with the recipe. I too cut way back on the oil and used Thai sweet chili sauce and did not find it to be overly hot and spicy. Next time I increase the heat. Thank you Jessica for sharing the recipe.

0 people found this review helpful

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From: Adria82

On Apr 4, 2009

Excellent! The WHOLE family loved this. I added 3 extra green onions and used the sauce to make asian slaw (shredded cabbage and carrots). Then I fried the shrimp and added them to the slaw. GREAT over rice, noodles, or in soft tortilla shells.

1 person 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

8 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!

5 people found this review helpful

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