June 24, 2026

Szechuan Garlic Shrimp

Name: Szechuan Garlic Shrimp
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp. (15 mL) vegetable oil; 1/2 lb. (250 g) large shrimp, peeled and deveined; 1 small white onion, chopped; 1 carrot, peeled and cut into coins; 1/2 cup (125 mL) chopped green pepper; 1 pouch (160 mL) VH® Szechuan Stir-Fry Sauce; 1/2 cup (125 mL) drained canned water chestnuts; 1 cup (250 mL) steamed white rice; 2 tbsp. (30 mL) sliced green onion

10

Prep Time Minutes
20
Total Time Minutes
9
Number of Ingredients
4
Servings

Tags:

Seafood,
Under 30 min,
Main Dish,
VH,
Spring,
Summer,
Fall,
Winter,
Stove Top,
Asian,
Chinese New Year

Ingredients

1 tbsp. (15 mL) vegetable oil
1/2 lb. (250 g) large shrimp, peeled and deveined
1 small white onion, chopped
1 carrot, peeled and cut into coins
1/2 cup (125 mL) chopped green pepper
1 pouch (160 mL) VH® Szechuan Stir-Fry Sauce
1/2 cup (125 mL) drained canned water chestnuts
1 cup (250 mL) steamed white rice
2 tbsp. (30 mL) sliced green onion

Directions

View photos

Step one

Heat oil in a medium skillet set over medium-high heat. Add shrimp and cook, turning, for 1 to 2 minutes or until pink and starting to brown. Transfer to a plate.
Step two

Add onion, carrot and green pepper. Cook, over medium heat, for 5 minutes or until softened. Add VH® Szechuan Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; add shrimp and water chestnuts to skillet.
Step three

Simmer for 2 minutes or until shrimp is cooked through. Serve over steamed white rice and sprinkle with green onion.

Tips

Serve over spicy stir-fried noodles.

Substitute chicken for the shrimp, if desired.

Stir into chicken noodle soup.

Stir-fry with Chinese eggplant.

Slather on chicken before roasting.