Shrimp with Hot Sauce Szechuan Style
Get ready to ignite your taste buds with Shrimp with Hot Sauce Szechuan Style—a bold, flavor-packed dish that perfectly balances spicy, savory, and tangy notes. This recipe features succulent shrimp lightly coated in cornstarch for a delicate crisp before being tossed in a vibrant, aromatic sauce made with Szechuan peppercorns, fiery doubanjiang (Szechuan chili bean paste), and a touch of garlic and ginger. The dish is elevated with layers of umami from soy sauce, a tangy kick of rice vinegar, and just a hint of sweetness. Quick and easy to prepare in just 25 minutes, this stir-fry dazzles as a hearty main course served over fluffy steamed rice or noodles. Perfect for spice lovers and fans of authentic Chinese cuisine, this Szechuan-inspired shrimp recipe brings restaurant-quality flavor right to your kitchen.
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 tsp Szechuan peppercorns
- 6 Dried red chilies (optional, adjust to taste)
- 3 tbsp Soy sauce
- 2 tbsp Doubanjiang (Szechuan chili bean paste)
- 2 tbsp Rice vinegar
- 1 tsp Sugar
- 0.5 cup Chicken broth
- 2 Green onions (sliced for garnish)
Instructions
Rinse the shrimp thoroughly and pat them dry with paper towels. Lightly toss the shrimp in the cornstarch to coat them evenly, and set aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until they turn pink and slightly crisp on the edges. Remove the shrimp and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic, minced ginger, Szechuan peppercorns, and dried red chilies. Cook for 1 minute until fragrant but not burned.
Stir in the doubanjiang (Szechuan chili bean paste) and cook for another 30 seconds to release its flavor.
Add the soy sauce, rice vinegar, sugar, and chicken broth to the skillet. Stir well and bring the sauce to a gentle boil.
Lower the heat and return the shrimp to the skillet. Stir to coat the shrimp evenly in the sauce and simmer for 2 minutes until the sauce thickens slightly and the shrimp are fully cooked.
Garnish with sliced green onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
