Szechuan Shrimp

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


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.



  • 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


  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.