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Szechewan Coconut Shrimp

At Cocoa's restaurant at the Delta Hotel in downtown Edmonton, Alberta Canada, I had the most amazing appetizer - Szechuan calamari. I had never thought of combining those two flavors and textures, but oh my goodness it was amazing!! After I couldn't stop raving about the chef's szechuan sauce, he graciously shared his recipe with me.

After only one or two tweaks of mine (I also substituted shrimp for calamari as it's a bit easier to find and prepare), here is that delicious recipe for you to enjoy as well!

Once the mixture has simmered (uncovered) for 20 minutes, pour it through a strainer so you're left with just a smooth sauce.

Press out all the liquid, discard the solids, then pour the sauce back into the pot. Once the mixture has come back to a simmer, pour in the cornstarch and water mixture.

Stir until smooth and thickened.

For another way to enjoy szechuan sauce, saute some scallops then toss with the sauce and serve over a bed of rice.

Szechewan Coconut Shrimp
Prep time:
Cook time:
Total time:
Serves: 2½ cups
This sauce is also great as a dipping sauce, or used in a stir-fry.
Szechuan Sauce
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp onion, chopped
  • 2 cloves garlic, chopped
  • 2 tsp fresh ginger, grated
  • 1 cup GF soy sauce
  • 1 cup water
  • ½ cup ketchup
  • ½ cup sugar
  • 3 Tbsp chili paste (eg. sambal oelek)
  • 2 Tbsp GF rice vinegar
  • 1½ Tbsp honey
  • 2 Tbsp cornstarch + 3 Tbsp cold water
    1. In a Dutch oven saute onion, garlic and ginger with the sesame oil over medium heat until onions are soft.
    2. Add remaining ingredients, except cornstarch mixture, and bring to a simmer.
    3. Simmer for 20 minutes, then pour mixture through a sieve, discarding solids.
    4. Pour mixture back into pot and return to a simmer, add in cornstarch mixture, stirring until thickened.
    5. Toss with prepared coconut shrimp and serve.
    Because this recipe makes almost 3 cups of sauce, set aside about ½ cup for this recipe than cool the remaining amount and freeze for later: quickly cool the remaining sauce by place it in a bowl over top of an ice bath, whisking until mixture has cooled. Then freeze into ½ - 1 cup portions.


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