Szechwan Shrimp

Whelp, I haven’t been doing much blogging lately BUT I have been doing a decent amount of cooking!  Time to play catch up!

Three things that I look for in any good recipe:

  1. Easy.
  2. Healthy.
  3. Onions.

ok… The recipe just has to be friggin delicious (usually that comes with the addition of some onions, but not always).

This recipe for Szechwan Shrimp has been a favorite of mine for a couple years now, simply because it meets my three criteria (even the onions!).  Even though it has lots of ingredients, most of them are things I always have on hand.  Can’t complain about that!

First up, I mix up the sauce ingredients in a small bowl:

  • 2 tbsp water
  • 1 tsp ketchup
  • 2 tsp soy sauce
  • 1/2 tsp cornstarch
  • 1/4 tsp honey
  • 1/4 tsp crushed red pepper
  • 1/8 tsp ground ginger
  • 1/2 tsp olive oil

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Then I sprayed down a skillet, heated it over medium heat, and added 1 large sliced green onion and one clove minced garlic.  I let these sauté for a bit, then added 3 large raw shrimp:

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Once the shrimp was cooked through I added the sauce and used a rubber spatula to combine. 

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I let the mixture heat up until it started to bubble and thicken and then tossed on top of 1 serving of brown rice.  I also added some steamed oriental veggies and a Chung’s veggie spring roll:

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So pretty!

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So delicious…

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