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Szechuan Shrimp

Szechuan Shrimp

1 Lb. 16/20 Count P&D Shrimp

2 tbsp Canola Oil

8 cloves Garlic, Minced or Chopped Fine

1 Tbsp Ginger, Sliced into thin julienne slivers

 ½ Cup Serrano Peppers, sliced on bias

¼ Cup Green Onions or Scallions, sliced on bias

Basmati or Jasmine Rice


Szechuan Sauce

1 Tbsp Heinz Chili Sauce

2 Tbsp Sriracha Chili Sauce

2 Tbsp Japanese Mirin

2 Tbsp Soy Sauce

1 Tbsp Honey

1 Tbsp Cornstarch

In a non-reactive bowl mix Chili Sauce, Sriracha Chili Sauce, Mirin, Soy Sauce, Honey & cornstarch. Set aside.

Pat dry Shrimp to remove all surface moisture. Season with salt & pepper. Set Aside.

Heat large skillet with oil. Add garlic, cook 20-30 seconds. Add Ginger, cook 20-30 seconds. Take care to not over heat to quickly as Garlic and Ginger with burn quickly.

Add shrimp to pan. Continue cooking while tossing shrimp until shrimp turns slightly pink.

Add sauce mixture to pan. Toss with shrimp to incorporate.

Add peppers.

Heat through until sauce is slightly thickened. Remove from heat.

Serve immediately with cooked steamed rice. Garnish with sliced Scallions.