Spicy Szechuan Shrimp Stir Fry Low Fat
Ignite your taste buds with this Spicy Szechuan Shrimp Stir Fry—a bold, flavor-packed dish that’s surprisingly low in fat and ready in just 25 minutes! Juicy, tender shrimp pair perfectly with crisp red bell peppers and snow peas, all tossed in a fiery Szechuan-inspired sauce featuring chili garlic paste, hoisin, and the unmistakable zing of freshly toasted Szechuan peppercorns. This quick and easy stir fry is perfect for weeknight dinners, offering restaurant-quality flavor with minimal prep time. Serve it over steamed rice or go low-carb with cauliflower rice for a wholesome, guilt-free meal that doesn’t skimp on taste. Perfect for lovers of spicy Asian cuisine, this recipe delivers heat, crunch, and satisfaction in every bite!
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Recipe Information
Ingredients
- 450 grams medium shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons chili garlic paste
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 teaspoon peanut oil (or vegetable oil)
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 large red bell pepper, thinly sliced
- 100 grams snow peas
- 2 stalks scallions, sliced
- 1 teaspoon sesame oil
- 0.5 teaspoons optional—red chili flakes (for extra heat)
Instructions
In a small bowl, combine the cornstarch, soy sauce, rice vinegar, hoisin sauce, and chili garlic paste. Whisk the mixture until smooth and set it aside.
Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.
Heat a large nonstick skillet or wok over medium-high heat and add the peanut oil.
Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
Toss in the red bell pepper and snow peas, and stir fry for 2-3 minutes until tender-crisp.
Move the vegetables to one side of the pan and add the shrimp to the other. Cook the shrimp for 2 minutes per side until pink and opaque.
Pour the prepared sauce over the shrimp and vegetables. Sprinkle in the toasted Szechuan peppercorns and chili flakes (if using). Stir everything together to coat evenly.
Add the scallions and sesame oil, and stir fry for another 1-2 minutes until the sauce thickens slightly.
Remove from heat and serve hot with steamed rice or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 17.7 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 296 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1970 mg | 42% | |
*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.
