Szechuan Shrimp Stir Fry
Transform your weeknight dinners with this bold and flavorful Szechuan Shrimp Stir Fry, a quick and easy dish bursting with mouthwatering heat and vibrant textures. This recipe combines tender, juicy shrimp coated in a light cornstarch crust with a medley of crisp-tender vegetables like bell peppers, broccoli, and scallions for the ultimate stir-fry experience. Toasted Szechuan peppercorns and red chili flakes infuse the dish with a tongue-tingling spice, complemented by a savory sauce of soy, hoisin, and rice wine vinegar for an authentic kick of Asian-inspired flavor. Ready in just 30 minutes, this restaurant-quality stir fry is perfect served over fluffy steamed rice and topped with crunchy roasted peanuts for an irresistible finish. Experience the perfect balance of spice, sweetness, and umami with this one-pan Szechuan shrimp recipe your whole family will adore!
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Recipe Information
Ingredients
- 1 pound shrimp (peeled, deveined)
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon red chili flakes
- 1 medium red bell pepper (sliced thin)
- 1 medium green bell pepper (sliced thin)
- 2 cups broccoli florets
- 2 stalks scallions (cut into 1-inch pieces)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon white sugar
- 1 handful optional roasted peanuts (for garnish)
- 2 cups steamed rice (for serving)
Instructions
In a medium bowl, toss the shrimp with 1 tablespoon soy sauce and 2 tablespoons cornstarch until evenly coated. Set aside.
Toast the Szechuan peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Lightly crush with a mortar and pestle or the back of a spoon. Set aside.
Prepare the sauce by whisking together 2 tablespoons soy sauce, hoisin sauce, rice wine vinegar, white sugar, and 1 tablespoon water in a small bowl. Set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Cook the shrimp in a single layer for 1-2 minutes on each side, until just pink and opaque. Remove from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil and the sesame oil. Add the minced garlic, grated ginger, toasted Szechuan peppercorns, and red chili flakes. Stir-fry for 30 seconds until aromatic.
Add the red and green bell peppers, broccoli florets, and scallions. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the shrimp to the wok and pour in the prepared sauce. Toss everything together for 1-2 minutes until well combined and heated through.
Serve the Szechuan Shrimp Stir Fry immediately over steamed rice and garnish with roasted peanuts, if desired.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 31.3 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2703 mg | 58% | |
*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.
