Szechuan Shrimp

Yum! This was a delicious, quick and easy meal. Perfect to make during the work week. Bryan and I enjoyed this with some jasmine rice and a salad. I omitted the green onions from the original recipe as I did not have any on hand and skipped the grocery store this week. I also used raw shrimp instead of cooked shrimp and just cooked them in the oil with the garlic.

Adapted from Stephanie Cooks

Ingredients
1 lb shrimp, 21-24 count
4 T water
2 T ketchup
1 T soy sauce, reduced sodium
2 t cornstarch
1 t honey
1/2 t crushed red pepper
1/4 t ground ginger
2 t vegetable oil
4 garlic cloves, minced

Directions
1. In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.

2. Heat oil in a wok over medium-high heat. Add garlic and shrimp. Stir fry until shrimp are cooked through.

3. Pour in sauce. Heat while sitting until sauce is thick and bubbly.

The Facts
4 servings
Calories 115.5
Total Fat 2.5 g
Fiber 0.1 g
WW Points 3