The Szechuan Shrimp is a spicy treat from Szechuan province, known for its bold and complex flavors. This simple stir-fry combines the heat of dry red chilies and the unique tingle of Szechuan peppercorns with tender shrimp. While similar to Szechuan chicken, this dish stands out with its distinctive seafood flavor.
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It pairs beautifully with either rice or noodles, making it a versatile choice for any meal. The key to its flavor is the Szechuan peppercorns, which add that signature numbing spice Szechuan cuisine is famous for.
Ready in just under 30 minutes, it's perfect for a quick, flavorful meal. If you're sensitive to spice, you can adjust the chili amount to suit your taste, allowing you to enjoy the vibrant Szechuan flavors without the overwhelming heat.
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Ingredients and Substitutions Overview
For this Szechuan Shrimp recipe, you can pick up the ingredients at most Asian markets. If some items are hard to find, don't worry—there are substitutions that can help you achieve a similar flavor. Let's take a look at what they are below!
- Shrimp: It's best to use fresh, cleaned, and deveined shrimp. If fresh isn't available, frozen shrimp will do—just make sure to thaw them completely at room temperature to avoid a rubbery texture.
- Soy Sauce & Brown Sugar: These add a sweet depth to the dish and are essential for achieving that classic Asian flavor profile.
- Ginger Garlic Paste (optional): This helps neutralize the raw smell of shrimp. If you don't have it, you can substitute with ginger and garlic powders.
- Szechuan Peppercorns: These are crucial for the dish’s signature numbing sensation. If you're new to this ingredient, start with a small amount. If you can't find them, use Szechuan sauce or regular peppercorns as a substitute.
- Fresh Aromatics: Use finely chopped or julienned ginger, garlic, and scallions in the stir-fry.
- Chinese Five-Spice Powder: This blend of star anise, cloves, fennel, cinnamon, and Szechuan peppercorns adds a unique flavor to the dish. If it's unavailable, you can use paprika as a substitute, although the taste will be slightly different.
- Corn Starch: Use it to marinate the shrimp, which helps give them a nice coating.
- Dry Red Chilies, Pepper Powder: Adjust the amount of dry red chilies to control the heat according to your preference.
- Oil: While sesame oil is preferred for its rich, nutty flavor, any cooking oil you have on hand can be used. For stir-frying, opt for an oil that can withstand high temperatures, such as peanut or vegetable oil, to prevent burning and maintain the flavors.
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How to Make Szechuan Shrimp at Home?
Making this dish is easy and straightforward. Let's jump into the vibrant world of Szechuan cuisine with our Szechuan Shrimp recipe. Below, I've included step-by-step photos and a detailed video guide to help you along the way. Let's get started!
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Szechuan Shrimp
Ingredients
- 1½ lb Shrimp, cleaned
- 1 tsp Ginger Garlic Paste
- 1 tsp Pepper Powder
- 1 tsp Chinese Five Spice powder
- 2 tsp Cornstarch
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tbsp Soy Sauce
- 3 tbsp Oil
- 1 tsp Ginger, julienned
- 2 tsp Garlic, julienned
- 3 tsp Scallions, cut
- 1 tsp Szechuan Peppercorn, reduce if you are new to this
- 15 Dry Red Chili
Instructions
Marinating Shrimp
- In a bowl, combine the shrimp with pepper powder, salt, baking soda, five-spice powder, optional ginger garlic paste, and cornstarch.
- Mix well until the shrimp are evenly coated. For enhanced flavor, allow the mixture to rest for 10-15 minutes before frying.
Frying the Shrimp
- Heat oil in a pan over medium heat. Once hot, add the marinated shrimp one by one to ensure they don't stick together.
- Fry the shrimp for 3 to 5 minutes on each side. Watch carefully to prevent overcooking, as this can make them tough.
- Remove the shrimp from the oil and set aside on a plate lined with paper towels to drain excess oil.
Making Szechuan Shrimp
- In the same pan, using the remaining oil, sauté the ginger, garlic, and dry red chili over medium heat until they release their aromas, creating a fragrant base for the dish.
- Quickly add the scallions and stir them just until they soften slightly and blend well with the other ingredients.
- Return the fried shrimp to the pan and sprinkle with crushed Szechuan peppercorns. Toss everything together to ensure the shrimp are evenly coated with the spices, then remove from heat.
Serving
- Serve your flavorful Szechuan Shrimp hot, perfect as a standalone dish or paired with steamed rice. Enjoy this fiery treat alongside your favorite rice, noodles, or complement it with any dish you prefer.
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Recipe Video
Chef's Notes and Tips
- Szechuan Peppercorns: These are essential for the dish’s signature numbing sensation. If you’re new to using them, start with a small amount to see how you like the effect.
- Control the Heat: Adjust the chili heat to suit your preference. If you like it milder, remove the seeds from the chilies to reduce the spiciness without losing flavor.
- Sear the Shrimp Quickly: Cook the shrimp quickly on high heat to keep them tender and juicy, which brings out their natural sweetness.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving and Storage Suggestions
- Pairing Options: Serve Szechuan Shrimp with a variety of rice, such as white, basmati, or brown rice, or opt for stir-fried noodles and soups for a satisfying meal. You can also pair this spicy dish with steamed vegetables or a crisp cucumber salad to balance the bold flavors with a touch of freshness.
- Storage: To enjoy the freshest flavor, it's best to eat this shrimp dish immediately. If you end up with leftovers, you can store them in the refrigerator for up to one day, but be aware that they might lose some crispness and freshness.
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