How to Make Perfect Szechuan Shrimp

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Szechuan Shrimp. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Szechuan Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Szechuan Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Szechuan Shrimp using 9 ingredients and 8 steps. Here is how you can achieve that.

Authentic recipe with a definite kick of heat and sooo good.

Ingredients and spices that need to be Make ready to make Szechuan Shrimp:

1. 2 tbsp soy sauce
2. 1 tbsp dry sherry
3. 1/2 tsp sugar
4. 1/2 tsp ground ginger
5. 1/4 tsp cayenne
6. 2 tbsp vegetable oil
7. 1 lb shelled and deveined shrimp
8. 4 cloves chopped garlic
9. 1/2 c sliced green onions

Instructions to make to make Szechuan Shrimp

1. Combine soy sauce, sherry, sugar, ginger, and cayenne in a small bowl.
2. Heat the oil in a large skillet over high heat.
3. Stir fry the shrimp until pink and firm, about 2 minutes.
4. Remove shrimp and set aside covered to stay warm.
5. Add the garlic to the skillet and stir fry for 1 minute.
6. Add the soy sauce mixture and cook stirring continuously until bubbly.
7. Return the shrimp to the pan and heat 1 minute more.
8. Serve with hot cooked fried or plain rice.

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So that is going to wrap this up with this exceptional food How to Make Quick Szechuan Shrimp. Thanks so much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!