Spicy and tangy, this Szechuan shrimp comes together quickly. Tossed with broccoli, snap peas, and red bell pepper and served on a bed of basmati rice.

Sharing a quick and easy recipe for a shrimp stir-fry with a tangy and spicy sauce. Shrimp is one of my favorite foods. I eat it about once a week, whether it’s tossed with pasta, grilled, or simply sauteed. I love this dish in particular because it’s so veggie-heavy, and the sauce drenches the veggies in flavor! 

The sauce consists of a combination of ginger, ketchup (yes!), soy sauce, honey, and red pepper flakes. This whole meal comes together so quickly. While the rice is cooking, the veggies are stir-fried in oil until tender-crisp, then the shrimp and sauce is added until the shrimp are cooked through and the sauce thickens. You can make this as spicy as you want by adjusting the red pepper flakes, or substituting in Sriracha sauce. Or, if you’re not a fan of spicy, you can leave it out altogether.

Here’s the recipe for Szechuan Shrimp:

You can also find this recipe on the Mealime app.

Szechuan Shrimp

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• Author: Emily Weeks, RDN, LD
• Total Time: 30 minutes
• Yield: Serves 4 1x

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Description

Spicy and tangy, this Szechuan shrimp comes together quickly. Tossed with broccoli, snap peas, and red bell pepper and served on a bed of basmati rice.

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Ingredients

• 1 cup basmati rice
• 2 cups chicken or vegetable broth
• 2-inch piece ginger root, minced
• 1/2 cup water
• 1/4 cup ketchup
• 2 Tbsp soy sauce
• 4 tsp cornstarch
• 1 tsp honey
• ½ tsp crushed red pepper
• 2 tbsp extra virgin olive oil
• 1 small bunch green onions (scallions), sliced
• 4 cloves garlic, minced
• 1 crown broccoli, chopped into bite-size pieces
• 1 red bell pepper, small diced
• ½ (8 oz) pkg sugar snap peas
• ¾ lb raw peeled and deveined shrimp

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Instructions

1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.
2. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
3. Add ginger, water, ketchup, soy sauce, cornstarch, honey, and crushed red pepper to a bowl. Whisk to combine and set aside.
4. Preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
5. Add garlic and white parts of green onions; cook until fragrant, 15-30 seconds.
6. Add broccoli, bell pepper, and snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 minutes.
7. Add shrimp and sauce. Cook for 2-3 minutes, until shrimp are opaque and the sauce thickens.
8. Divide rice between bowls. Top with shrimp and vegetables. 

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