15 Minute Szechwan Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 TBS olive or grapeseed oil
  • 2 TBS rice wine vinegar
  • 2 TBS soy sauce
  • 3 TBS sesame oil
  • 2 TBS garlic paste
  • 2 TBS ginger paste
  • 2 TBS honey
  • 2 TBS chili with garlic sauce
  • 1 pound size 16-20 or 21-25 raw shrimp, cleaned and deveined
  1. In a mason jar or small bowl, shake or whisk together the ingredients for the sauce until emulsified. Set aside.
  2. Prep your shrimp, choose to leave the tails on or off. Blot shrimp dry.
  3. In a large non-stick saute heat just enough oil to coat the pan. Once the oil is hot and begins to shimmer, add in the shrimp. Saute shrimp for 2 minutes, add in the sauce and continue to saute for another 3-4 minutes or until the shrimp is done.
  4. Serve immediately alone, over rice or with Asian rice or glass noodles.
You can substitute chopped garlic and ginger for the pastes (however I am obsessed with the flavor and easy of Gourmet Garden Pastes.)

You can substitute red wine vinegar for the rice wine vinegar.
Recipe by Souffle Bombay at https://soufflebombay.com/15-minute-szechwan-shrimp-recipe/