Szechwan Shrimp Chili Shrimp
Dive into the bold and fiery flavors of Szechwan Shrimp Chili Shrimp, a quick and irresistible stir-fry that's perfect for spice lovers! This recipe features tender, golden-seared shrimp coated in a vibrant sauce made with soy sauce, chili garlic sauce, and a hint of rice vinegar for a tangy kick. The dish shines with the aromatic infusion of garlic, ginger, Szechwan peppercorns, and dried red chilies, offering the perfect balance of heat and umami. Finished with a sprinkle of fresh green onions and a drizzle of sesame oil, this 25-minute dish is a flavor-packed masterpiece. Serve it alongside steamed rice or noodles for a restaurant-quality Szechwan-style meal at home.
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Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 2 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 8 pieces Dried red chilies (cut into small pieces)
- 1 teaspoon Szechwan peppercorns
- 2 tablespoons Soy sauce
- 1.5 tablespoons Chili garlic sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Chicken stock (optional)
- 2 stalks Green onions (chopped)
- 1 teaspoon Sesame oil
- 1 pinch Salt
- 1 pinch White pepper
Instructions
Pat the shrimp dry with paper towels and toss them evenly with 2 tablespoons of cornstarch. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side until they are just pink and slightly golden. Remove the shrimp and set them aside.
In the same wok, add the remaining 2 tablespoons of oil and heat over medium heat. Add the minced garlic, ginger, dried red chilies, and Szechwan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Stir in the soy sauce, chili garlic sauce, rice vinegar, sugar, and chicken stock (if using). Mix well, allowing the sauce to simmer gently for 1-2 minutes.
Return the cooked shrimp to the wok and toss them in the sauce until evenly coated. Continue to stir-fry for another 1-2 minutes to ensure the flavors are absorbed.
Add the chopped green onions, sesame oil, and a pinch of salt and white pepper. Mix everything together and cook for an additional 30 seconds.
Remove the wok from heat and transfer the Szechwan Shrimp Chili Shrimp to a serving dish. Serve hot with steamed rice or your choice of noodles.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.9 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1669 mg | 36% | |
*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.
