Sichuan-Style Shrimp

Sichuan-Style Shrimp

Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 30 minutes


Sichuan Sauce

  1. 3 tablespoons reduced-sodium chicken broth
  2. 1 tablespoon tomato paste
  3. 2 teaspoons Chinkiang vinegar (see Tips) or balsamic vinegar
  4. 1 teaspoon sugar
  5. 1 teaspoon reduced-sodium soy sauce
  6. 1/2 teaspoon sesame oil
  7. 1/4 teaspoon cornstarch
  8. 1/4 teaspoon crushed red pepper, or to taste


  1. 1 pound raw shrimp (21-25 per pound; see Tips), peeled and deveined
  2. 2 tablespoons canola oil, divided
  3. 1 tablespoon minced garlic
  4. 1 tablespoon minced fresh ginger
  5. 1 large green bell pepper, cut into 1-inch dice
  6. 1/4 teaspoon salt


  1. To prepare sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl. Set the sauce near the stove.
  2. To prepare shrimp: Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
  3. 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 the reserved sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.

Tips & Notes


Nutrition Per Serving: 170 calories; 9 g fat (1 g sat, 5 g mono); 143 mg cholesterol; 6 g carbohydrates; 16 g protein; 1 g fiber; 389 mg sodium; 270 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value)

0 Carbohydrate Serving

Exchanges: 2 1/2 lean meat, 1 fat