Szechuan Shrimp Stir-Fry in a Mug: Healthy Microwavable Meals
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I like to say my recipes are for real people with busy lives and minimal time for standing over a stove. This Szechuan shrimp recipe fits that ethos perfectly with a sub-10-minute prep time and only four main ingredients. You’ll be munching on spicy shrimp and veggies in no time.
The base recipe is for a single serving with 430 calories, 44 grams of protein, 47 grams of carbs (notes on reducing the carb content), and 4 grams of fat. The photo above is only half the recipe, so you can see it’s definitely a high volume meal.
Szechuan Shrimp Stir-Fry Ingredients
Aside from water, you’ll only need four ingredients for this recipe. Like most of my recipes, it’s bare bones for simplicity’s sake. Feel free to spruce things up or modify as you wish.
Let’s say you can’t find a stir-fry veggie mix in your grocery store. You can use equal amounts frozen broccoli florets, carrots, peppers, snap peas or edamame, or any veggies you wanted. And if you’d like to use fresh veggies, for instance, swap them equally. You may want to reduce the cook time, however.
You can also use cauliflower rice instead of the instant rice to make this a low carb Szechuan shrimp stir-fry recipe. If you go this route, I would recommend using frozen cauliflower rice and microwave it and the veggies separately before combining everything.
For the sauce, I use a Szechuan sauce from House of Tsang which can be found at Walmart. For calorie comparisons, there are 25 calories per tablespoon. You can use any sauce you’d like—even an alternative flavor profile. The Panda Express Kung Pao and Beijing sauces have favorable macros and are readily available as well. Or if ya fancy, you can always make your own sauce.
If you love Szechuan sauce or spicy Asian sauces, you can buy it in bulk here.
And finally, the shrimp. If you live near the ocean, you may want to use fresh shrimp. In that scenario, you can either cook the shrimp over low heat in a skillet while the other ingredients cook. Or simply extend the cook time by 1-2 minutes once you add the shrimp. You’ll want to cook the shrimp until it’s slightly pink.
Szechuan Shrimp Stir-Fry
A high protein, spicy Szechuan shrimp dish with rice and veggies that's ready in minutes.
- 1/4 C (23g) Instant Rice
- 1 1/2 C (180g) Frozen Stir Fry Mix
- 1/4 C Water
- 6 oz Frozen Cooked Shrimp medium
- 3 Tbsp (51g) Szechuan Sauce
Add frozen shrimp to a strainer under cold running water. (Or thaw ahead of time.)
Add the rice, frozen veggies, and water to a bowl, rice on the bottom. Microwave for 5 minutes.
After the 5 minutes, add 2 Tbsp of the sauce to the rice and veggies. Stir well before microwaving an additional 2 minutes.
Using a knife, remove the tails from the shrimp. Use a paper towel to squeeze some of the moisture out before adding to the rice and veggies mixture.
Top with 1 Tbsp of sauce and microwave for an additional 30-60 seconds or until the shrimp is warm. Avoid overcooking.
- Microwave cook times with a 1000w microwave.
- Swap instant rice for cauliflower rice to reduce carbs and calories.
- For fresh shrimp, cook shrimp an additional 1-2 minutes in the microwave until pink.
- Any sauce will work for this recipe. The sauce used has 25 calories per Tbsp.
Want more simple healthy recipes? Check out my free high protein cookbook for chocolate lovers (you can enter your info below to have a copy sent straight to your inbox).