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Szechuan Shrimp in a bowl

Szechuan Shrimp

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Szechuan Shrimp is a spicy and flavorful dish from Szechuan cuisine, celebrated for its bold flavors. This dish features shrimp cooked with dry red chilies and Szechuan peppercorns, offering a seafood twist on the traditional Szechuan chicken. It's an excellent side dish and goes perfectly with rice or noodles.
Course Side Dish
Cuisine Szechuan, Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 337
Author Sangeetha Vel

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
US Customary - Metric

Instructions

Marinating Shrimp

  • In a bowl, combine the shrimp with pepper powder, salt, baking soda, five-spice powder, optional ginger garlic paste, and cornstarch.
    Shrimp and marinating ingredients in the bowl
  • Mix well until the shrimp are evenly coated. For enhanced flavor, allow the mixture to rest for 10-15 minutes before frying.
    Marinating the shrimp with seasoning ingredients

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.
    Placing the marinated shrimp in oil
  • Fry the shrimp for 3 to 5 minutes on each side. Watch carefully to prevent overcooking, as this can make them tough.
    Frying the shrimp
  • Remove the shrimp from the oil and set aside on a plate lined with paper towels to drain excess oil.
    Perfectly fried shrimp removed and placed in tissue paper

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.
    Sautéing the aromatics
  • Quickly add the scallions and stir them just until they soften slightly and blend well with the other ingredients.
    sautéing the scallions
  • 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.
    stir frying the shrimp

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.
    Serving the Szechuan Shrimp

Notes

Here are a few helpful tips for your Szechuan Shrimp:
  • 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

Serving: 1serving | Calories: 337kcal | Carbohydrates: 4g | Protein: 47g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 1177mg | Potassium: 661mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg

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