Name: Szechuan Shrimp Recipe: A Spicy Delight for Shrimp Lovers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb medium shrimp, peeled and deveined; 1 tbsp Szechuan peppercorns; 6-8 dried red chilies (adjust based on your spice preference); 2 garlic cloves, minced; 1-inch piece of ginger, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp chili oil; 1 tsp sugar; 1 tbsp cornstarch; 2 tbsp vegetable oil; Scallions for garnish (optional)

Description

Szechuan Shrimp is a fiery, flavorful Chinese dish that is beloved by spice enthusiasts worldwide. Originating from the Sichuan province of China, this dish embodies the bold, spicy, and often numbing sensation of Szechuan cuisine. With its harmonious combination of shrimp, Szechuan peppercorns, dried chilies, and a rich, savory sauce, this dish is not only a treat for the taste buds but also an exciting adventure for anyone who loves spicy food. The recipe is easy enough to prepare at home, making it a great option for both weeknight meals and special occasions.

Ingredients

Scale

- - - 1 lb medium shrimp, peeled and deveined
  - - 1 tbsp Szechuan peppercorns
  - - 6–8 dried red chilies (adjust based on your spice preference)
  - - 2 garlic cloves, minced
  - - 1-inch piece of ginger, minced
  - - 2 tbsp soy sauce
  - - 1 tbsp rice vinegar
  - - 1 tbsp chili oil
  - - 1 tsp sugar
  - - 1 tbsp cornstarch
  - - 2 tbsp vegetable oil
  - - Scallions for garnish (optional)

Instructions

1. Marinate the Shrimp: Start by tossing the shrimp in 1 tablespoon of soy sauce, cornstarch, and a pinch of sugar. Let the shrimp sit for 10-15 minutes. This will allow the shrimp to soak in the flavors and get a slight crisp when cooked.

1. Toast the Szechuan Peppercorns: Heat a dry pan over medium heat and toast the Szechuan peppercorns for about 2-3 minutes, or until fragrant. Remove them from the pan and crush them using a mortar and pestle. This step is crucial for releasing the full flavor of the peppercorns.

1. Stir-fry the Shrimp: Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil, and when it’s hot, add the shrimp. Stir-fry for 2-3 minutes until the shrimp turn pink and are slightly crispy. Remove the shrimp from the pan and set aside.

1. Sauté the Aromatics: In the same wok, add another tablespoon of oil if needed. Add the dried chilies, garlic, and ginger. Stir-fry for about 30 seconds or until fragrant, being careful not to burn the garlic.

1. Make the Sauce: Add the remaining soy sauce, rice vinegar, chili oil, sugar, and the crushed Szechuan peppercorns to the wok. Stir to combine and bring the sauce to a simmer.

1. Combine: Return the shrimp to the wok and toss them in the sauce. Stir-fry for another minute until the shrimp are well coated and the sauce has thickened slightly.

1. Serve: Garnish with chopped scallions and serve immediately with steamed jasmine rice or noodles.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Chinese, Szechuan

Nutrition

Serving Size: per serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 180mg