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Sichuan-Style Shrimp

Sichuan-Style Shrimp Sichuan-Style Shrimp Sichuan-Style Shrimp

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium


1 pound shrimp
21-25 per pound, peeled and deveined
2 tablespoons canola oil
1 tablespoon garlic
1 tablespoon ginger
minced fresh
1 large green bell peppers
cut into 1-inch dice 1/4 teaspoon salt
Sichuan sauce:
3 tablespoons chicken broth, low salt
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
or Chinkiang vinegar
1 teaspoon sugar
1 teaspoon soy sauce, sodium reduced
½ teaspoon sesame oil
¼ teaspoon cornstarch
1 x sweet red bell peppers
crushed to taste


Place shrimp in a colander and rinse under cold water.

Drain and pat dry with paper towels.

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.

Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.

Add bell pepper and salt and stir-fry for 30 seconds.

Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.

Serve immediately.

For the Sichuan Sauce:

Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 8577% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 57%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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