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Sichuan Style Shrimp

Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional. Click here to visit the new home of KitchenDaily!
4 Servings -
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Servings:4  | Calories:156 | Total Fat:8g  | Chol:143mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 4g
1 %
Fiber 1g
4 %
Sugars 1g
Cholesterol 143mg
48 %
Sodium 818mg
34 %
Protein 16g
32 %
51% Raw shrimp
40% Canola oil
5% Green bell pepper
2% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1 inch dice
1/4 teaspoon salt
Sichuan Sauce (recipe below)

Directions : View recipe directions on
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