| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 5 mins | 25 mins |
| 1. | Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels. |
| 2. | Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. |
| 3. | Swirl in a tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. |
| 4. | Add bell pepper and salt and stir-fry for 30 seconds. |
| 5. | Swirl in Sichuan sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately. |
|
There are 185 calories in 1 serving of Sichuan-Style Shrimp.
Calorie split: 42% fat, 13% carbs, 46% protein.
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| Serving Size | 1 serving |
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