Szechuan Hot Braised Shrimp Recipe

Prep shrimp

Rinse shrimp and pat dry thoroughly with paper towels. If not already done, peel and devein, leaving tails on or removing per preference.

In a medium bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon fine salt, and 1/4 teaspoon white pepper. Add the shrimp and toss to coat evenly. Let marinate 10–15 minutes while you prepare other ingredients. The cornstarch will create a light velveting coating that helps the shrimp stay tender.

Mix sauce

In a small bowl whisk together 1 cup chicken or vegetable stock, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon black (or rice) vinegar, 1 1/2 tablespoons Doubanjiang (chili bean paste), 1 teaspoon chili oil, and 1 teaspoon light brown sugar until smooth. In a separate small cup dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and set aside (slurry).

Toast Szechuan peppercorns

Heat a small dry skillet over medium heat. Add 1 teaspoon Szechuan peppercorns and toast, shaking the pan, until fragrant (about 1–2 minutes). Remove from heat, let cool slightly, then crush lightly with mortar and pestle or the flat side of a knife. Set aside.

Cook aromatics

Heat a wok or large heavy skillet over high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. When oil is shimmering, add the halved dried red chilies (6) and fry briefly until they darken but do not burn, about 30–45 seconds. Add the sliced garlic (6 cloves), julienned ginger (1 tbsp), and the white parts of the scallions (from 4 stalks). Stir-fry 30–45 seconds until aromatic.

If using, add 1/2 cup julienned red bell pepper and stir-fry 30 seconds more until slightly softened but still bright.

Sear shrimp

Increase heat to high. Push aromatics to the side of the wok, add the marinated shrimp in a single layer and let sear without moving for 20–30 seconds to develop color. Stir and continue to cook shrimp just until pink and nearly cooked through (about total 1–1.5 minutes depending on size). Shrimp will finish cooking in the sauce; avoid overcooking.

Give the prepared sauce a quick stir (to reincorporate any settled Doubanjiang), then pour it into the wok with the shrimp and aromatics. Bring to a gentle boil over high heat, stirring to combine and deglaze any browned bits from the bottom of the pan.

Once the sauce is simmering, stir in the cornstarch slurry you set aside and continue to cook for 30–60 seconds until the sauce thickens slightly and becomes glossy, coating the shrimp. Taste and adjust seasoning: add a pinch of salt if needed or a touch more sugar if the Doubanjiang is particularly salty and spicy.

Stir in the toasted and crushed Szechuan peppercorns and 1 teaspoon chili oil if you want extra heat. Add 1/2 teaspoon toasted sesame oil and toss to combine.

Turn off the heat and fold in the green parts of the sliced scallions and 2 tablespoons chopped cilantro, if using. Sprinkle 1 teaspoon sesame seeds over the top.

Transfer the Szechuan hot braised shrimp to a warmed serving plate or shallow bowl. Serve immediately over steamed rice or with noodles to soak up the sauce.