Szechwan Shrimp
Featured in Allrecipes Magazine

Szechwan Shrimp


"Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice."

Ingredients 20 m {{adjustedServings}} servings 142 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. 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 in sauce. Cook and stir until sauce is bubbly and thickened.
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Reviews 1815

  1. 2539 Ratings


You have to give anything this fast, healthy and so full of flavor a 5. Note this isn't a recipe for small children or others with a tongue that can't handle heat. I'd cut back on the red pepper quite a bit if you want to achieve that. For me, however, the recipes worked perfectly as is. As others suggested I doubled the ingredients for the sauce and it's worth noting that this great sauce can be made well in advance, heck, keeping some in the fridge handy for those days you just don't fee like cooking.


This was by far the best stir fry-ish recipe I have ever made at home. I would suggest it to anyone! The ginger is a must, and keep the same amount of red pepper, because the spiciness is perfect! Just one note: if you decide to add frozen/fresh veggies (we did), be sure to double or even triple the liquid ingredients (we tripled them and it was perfect) like someone earlier suggested.


This recipe had a similar taste to General Tsao's Chicken found on this site but was much healthier! The recipe is good as is! I have however, made it numerous times and have adjusted a few things to my liking. I like to double the sauce, decrease the hot peppers and only use 1 teaspoon of oil. I also have found that using uncooked, peeled and deveined shrimp gives the dish a much better taste. I just cook it in the oil until opaque before adding the sauce. I just tried adding pea pods at the end, just until heated through, which was a great asian compliment to the meal. We always serve it over botan rice. A wonderful low fat, low calorie meal!