Samantha Nicole Szechwan Shrimp is succulent, scintillating, and splendid! Oh, and speedy! Don’t forget speedy! In just 15 minutes or less, you’ll have sweet and savory shrimp coated in a fiery orange, sweet, and spicy sauce with notes of classic pan-Asian flavors! It certainly brings the heat to dinnertime! Szechwan Shrimp is bound to impress from the first bite to the last!
Ingredients
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup green onions, sliced, plus more, to taste, for garnish
- 4 cloves garlic, minced
- 12 ounces shrimp, peeled and deveined, cooked, tails removed
- sesame seeds, optional, to taste, for garnish
Directions
Step 1 –In a small bowl, add the water, the ketchup, the soy sauce, the cornstarch, the honey, the crushed red pepper, and the ground ginger and stir until combined.
Step 2 –In a large skillet over medium-high heat, add the oil.
Step 3 –Add 1/4 cup of the green onions and the garlic to the hot oil and cook, while stirring, until fragrant, about 30 seconds.
Step 4 –Add the shrimp to the hot oil and toss it to coat.
Step 5 –Add the ketchup mixture to the skillet and cook, while stirring, until the sauce is bubbly and thickened, about 2-3 minutes.
Step 6 –Serve garnished with the extra green onions and the sesame seeds.
