Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component.
Szechuan Shrimp: Recipe
Heat Scale: Medium to Hot
- ¼ cup fish stock or clam juice
- 1-2 tablespoons Sriracha, depending on heat desired
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey or agave syrup
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground ginger
- 1 tablespoon canola oil
- ¼ cup sliced green onions
- 4 cloves garlic, minced
- 12 21/25 steamed shrimp (about ¾ pound)
- Combine the stock, Sriracha, soy sauce, cornstarch, honey, crushed red pepper and ginger in a bowl. Stir well to combine and reserve.
- Heat the oil in a medium sauté pan over medium-high heat. Add the green onions and garlic. Cook briefly. Add to sauce. Simmer until the sauce is warmed. Add the shrimp and toss to coat.
- Garnish with chopped green onion. Serve with rice and Szechwan asparagus.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.