Szechuan Shrimps Recipe

Serves/Makes: 4


  • 1 pound (454 g) medium-size shrimps, shelled and veins removed
  • 1 tablespoon (15 mL) hard margarine
  • 1/2 cup (125 mL) chopped celery
  • 1 medium-size tomato, diced
  • 3 or 4 green onions, chopped
  • 1/3 cup (80 mL) chili sauce
  • 1 teaspoon (5 mL) darkening liquid
  • 1/2 teaspoon (2.5 mL) ginger
  • 1/4 teaspoon (1 mL) garlic powder
  • 1/8 teaspoon (0.5 mL) Cayenne pepper
How to cook Szechuan Shrimps:
  • Into a frying pan, melt margarine.
  • Stir-fry celery until tender.
  • Mix in tomato dices and chopped green onions.
  • Stir-fry for approximately 2 minutes.
  • Mix in chili sauce, darkening liquid, ginger, garlic powder and Cayenne pepper.
  • Heat and check for seasonings.
  • Mix in shrimps.
  • Stir-fry until sauce just starts to boil and shrimps are pink and curled-up.


Szechuan - This style of cooking originates from the Szechuan region of China . It is hot, spicy and full of flavor.
Szechwan pepper - is native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree.

This recipe for Szechuan Shrimps serves/makes: 4

The Szechuan Shrimps recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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