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Szechwan Shrimp Stir-Fry

This spicy, shrimp stir-fry is bold in flavor and can be ready to serve in a matter of minutes.

Recipe by Canned Food Alliance
asian, chinese, dinner, dairy free, nut free, main-dish, chinese new year, memorial day


  • 1 cup no-salt added ketchup
  • 2 teaspoons sugar
  • 2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons vegetable oil
  • 1 cup coarsely chopped green or red bell pepper
  • 1 cup snow peas
  • 1 pound large shrimp, cleaned and deveined
  • 1 can (20 ounces) pineapple chunks, drained
  • 1/4 cup sliced green onions
  • 4 cups hot cooked rice


  1. Combine the ketchup, sugar, chili powder, Worcestershire sauce and hot pepper sauce in a bowl; mix well and set aside.
  2. Heat 1 tablespoon of the oil over medium high heat in a large skillet or wok.
  3. Add the peppers.
  4. Cook and stir for 1 to 2 minutes.
  5. Add the snow peas.
  6. Cook and stir for 2 minutes more or until vegetables are tender-crisp.
  7. Remove vegetables from the skillet.
  8. Add the remaining oil to the skillet; add the shrimp.
  9. Cook and stir for 2 to 3 minutes or until shrimp turns pink.
  10. Stir in the reserved sauce, pineapple, green onions and vegetables; heat through.
  11. Serve over the rice.