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Szechuan Shrimp Recipe

Name: My Brother's Soul Food Heavens Szechuan Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off per preference); 1 tbs shaoxing wine or dry sherry; 1 tbs light soy sauce; 1 tsp cornstarch; 1 tsp salt; 1 tsp white pepper; 1 tbs doubanjiang (fermented broad bean & chili paste) or chili bean paste; 1 tsp chili garlic sauce (or sambal oelek); 1 tsp dark soy sauce; 1 tbs light soy sauce; 1 tsp Chinese black vinegar (or rice vinegar); 1 tsp granulated sugar; 1 tbs chicken broth or water; 1 tsp cornstarch (for slurry); 2 tbs neutral oil (vegetable, canola, peanut); 1 tsp Sichuan peppercorns (toasted, slightly crushed); 6 pcs dried red chilies (whole, seeds optional); 3 cloves garlic (minced); 1 tbs ginger (fresh, julienned or minced); 3 stalks scallions (green parts and white parts separated, sliced); 0.5 cup bell pepper (optional, sliced into strips); 0.5 tsp sesame oil; 1 tsp toasted sesame seeds (optional); 2 stalks additional sliced scallion greens (for garnish)

Inspired by My Brother's Soul Food Heaven

Time30m

Serves3

Make Szechuan Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp (peeled, deveined, tails on or off per preference)

1 tbs shaoxing wine or dry sherry

1 tbs light soy sauce

1 tsp Cornstarch

1 tsp Celtic sea salt

1 tsp White pepper

Sauce

1 tbs doubanjiang (fermented broad bean & chili paste) or chili bean paste

1 tsp chili garlic sauce (or sambal oelek)

1 tsp dark soy sauce

1 tbs light soy sauce

1 tsp Chinese black vinegar (or rice vinegar)

1 tsp granulated sugar

1 tbs chicken broth or water

1 tsp cornstarch (for slurry)

Aromatics & Vegetables

2 tbs neutral oil (vegetable, canola, peanut)

1 tsp Sichuan peppercorns (toasted, slightly crushed)

6 pcs dried red chilies (whole, seeds optional)

3 cloves Garlic (minced)

1 tbs ginger (fresh, julienned or minced)

3 stalks scallions (green parts and white parts separated, sliced)

1/2 cup bell pepper (optional, sliced into strips)

Finishing

1/2 tsp Toasted sesame oil

1 tsp toasted sesame seeds (optional)

2 stalks additional sliced scallion greens (for garnish)

Method

Shrimp & Marinade

Prep the shrimp

Rinse and pat the shrimp dry with paper towels. Place in a bowl. Add Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon salt, and 1 teaspoon white pepper. Toss to coat and let marinate while you prepare other ingredients, 10–15 minutes.

Sauce

Mix the sauce

In a small bowl whisk together 1 tablespoon chicken broth (or water), 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon doubanjiang, 1 teaspoon chili garlic sauce, 1 teaspoon black vinegar, and 1 teaspoon sugar until smooth. In a separate small cup mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry and set aside.

Aromatics & Vegetables

Toast peppercorns and dry chilies

Heat a wok or large skillet over medium heat. Add 1 teaspoon Sichuan peppercorns and toast, stirring, for 30–45 seconds until fragrant. Remove and lightly crush with a mortar and pestle or the bottom of a pan. Add 2 tablespoons neutral oil to the hot wok.

Fry the dried chilies briefly (about 30 seconds) until they darken slightly but do not burn—this flavors the oil. Remove chilies and reserve if you prefer less heat in the final dish; otherwise leave in.

Add the white parts of the scallions, 3 cloves minced garlic, and 1 tablespoon ginger to the oil. Stir-fry 20–30 seconds until aromatic but not browned. If using bell pepper, add the sliced bell pepper and stir-fry 1–2 minutes until slightly softened.

Cooking the Shrimp

Increase heat to medium-high. Add the marinated shrimp in a single layer and stir-fry 1–2 minutes per side (total 2–3 minutes) until they just turn pink and curl. Do not overcook. Remove the shrimp from the wok and set aside.

Combine & Finish

Drop the toasted/crushed Sichuan peppercorns and the reserved dried chilies back into the wok with the aromatics. Spoon in the prepared sauce and bring to a simmer, scraping any browned bits from the bottom of the wok. Let the sauce cook 30–45 seconds.

Stir the cornstarch slurry again (it may have settled) and add it to the simmering sauce. Stir until the sauce thickens and becomes glossy, about 15–30 seconds.

Return the cooked shrimp to the wok along with the green parts of the scallions. Toss quickly to coat the shrimp in the sauce and warm through, about 30 seconds to 1 minute.

Turn off the heat. Drizzle 1/2 teaspoon sesame oil over the shrimp and toss. Transfer to a serving plate and garnish with toasted sesame seeds and additional scallion slices.