Szechuan Shrimp Recipe

Marinate shrimp

Rinse and pat the shrimp dry with paper towels. In a medium bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Add the shrimp and toss to coat thoroughly. Let marinate 10–15 minutes while you prepare other ingredients.

Prepare sauce

In a small bowl whisk together 1/2 cup stock, 1 teaspoon dark soy sauce, 1 teaspoon light soy sauce, 1 teaspoon Chinkiang vinegar, 1 teaspoon Doubanjiang, 1 teaspoon hoisin sauce, 1 teaspoon sugar, and 1 teaspoon cornstarch until smooth. Set aside. The cornstarch is used as a slurry to thicken the sauce near the end of cooking.

Toast Szechuan peppercorns

Place a dry skillet over medium heat. Add 1 tablespoon Szechuan peppercorns and toast, shaking the pan, 1–2 minutes until fragrant and slightly darker. Transfer to a mortar and pestle or spice grinder and lightly crush. Keep nearby.

Prepare aromatics

Have the 6 dried chilies (stems removed and broken), minced garlic, minced ginger, sliced scallion greens, and optional red bell pepper prepped and within reach. This dish cooks quickly, so mise en place is important.

Heat oil and infuse

Heat a wok or large skillet over high heat until just smoking. Add 3 tablespoons neutral oil and swirl to coat. Add the toasted, crushed Szechuan peppercorns and whole dried chilies and stir-fry 20–30 seconds until aromatics sizzle and chilies darken a bit (be careful not to burn).

Stir-fry shrimp

Increase heat to high. Add the marinated shrimp in a single layer (work in two batches if necessary to avoid overcrowding). Stir-fry 1–2 minutes per side until shrimp turn pink and just cooked through (opaque). Remove shrimp to a plate and keep warm. Shrimp will continue to cook slightly in the sauce.

Cook aromatics briefly

With heat still high, add a touch more oil if the wok is dry, then add minced garlic and ginger and stir 10–15 seconds until fragrant. Add the scallion greens and optional red bell pepper and stir-fry 20–30 seconds until vegetables are slightly tender-crisp.

Add sauce and thicken

Give the prepared sauce a quick stir (cornstarch may have settled) and pour it into the wok. Stir constantly; the sauce will bubble and begin to thicken within 30–60 seconds. If sauce thickens too quickly, add 1–2 tablespoons water or stock to loosen.

Return shrimp and finish

Return the cooked shrimp to the wok and toss to coat in the sauce for 30–60 seconds, allowing flavors to marry and shrimp to reheat. Stir in 1/2 teaspoon sesame oil. Taste and adjust seasoning — more soy for salt, a pinch of sugar for balance, or extra Chinkiang vinegar for brightness.

Serve

Transfer Szechuan shrimp to a serving plate. Sprinkle with 1 teaspoon toasted sesame seeds (if using) and thinly sliced scallion whites. Serve immediately with steamed rice or noodles.