Szechuan Shrimp and Broccoli

Tonight for dinner, I decided on a light and flavorful recipe to make for my room mate and myself.  My Szechwan Shrimp is a delicious and low calorie dish that puts any fast food Chinese dinner to shame! Ready in just 20 minutes, this recipe has only 162 calories per serving.  Add some rice and you have an easy meal for 315 calories!  The sauce is a sweet and spicy; it has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and red chili pepper flakes.  This recipe has been such a hit, I have made it countless times and still never tire of this simple, perfect flavor combination!  I would also recommend adding bay scallops to the shrimp or julienned carrots to the broccoli to bring in some other flavors to this recipe, if desired.  I hope you enjoy this fast, easy, and healthy version of Chinese take out!
 
 

Ingredients: (4 servings)
 
Siracha (if desired, for rice garnish)
 
 
  
 
 
  
 

In a bowl, stir together the 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 the shrimp frequently for 3 to 5 minutes until the shells turn pink. The shrimp will turn opaque as well. (To skip the next step, you can substitute cooked and peeled shrimp if desired – I used fresh shrimp to eliminate any possible rubbery textures.)

  

Remove the shrimp from the pan and allow to cool in a separate bowl.  Peel the shrimp and remove the tail.

Add the peeled shrimp back into the skillet.  Stir in the sauce. Cook and stir until sauce is bubbly and thickened.

Serve Hot!! Enjoy!

-Chef Hallie

Szechwan Shrimp and Broccoli
Serves 4
Write a review
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 4 tablespoons water
  2. 2 tablespoons ketchup
  3. 1 tablespoon soy sauce
  4. 2 teaspoons cornstarch
  5. 1 teaspoon honey
  6. 1/2 teaspoon crushed red pepper
  7. 1/4 teaspoon ground ginger
  8. 1 tablespoon vegetable oil
  9. 1/4 cup sliced green onions
  10. 4 cloves garlic, minced
  11. 12 ounces cooked shrimp, tails removed
For the Sides
  1. Broccoli
  2. Rice (I used mixed grain)
  3. water
Instructions
  1. To begin, start your sides. Add rice and water to a pot over high heat and bring to a boil. Once boiling, turn heat down to low and cover for 25 minutes. Remove from heat and fluff with fork.
  2. Chop your broccoli into uniform pieces. Arrange the pieces in a glass bowl or casserole dish and add a bit of water (no more than 2 tablespoons of water for 2 to 3 cups of fresh florets). Cover with cellophane. Heat on high 2 to 2 1/2 minutes until tender.
  3. In a bowl, stir together the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  4. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds.
  5. Stir in shrimp, and toss to coat with oil. Stir the shrimp frequently for 3 to 5 minutes until the shells turn pink. The shrimp will turn opaque as well.
  6. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Half Baked Cooks http://halfbakedcooks.com/

Leave a Reply

Your email address will not be published. Required fields are marked *