Szechwan Shrimp Stir Fry
Elevate your weeknight dinner routine with this tantalizing Szechwan Shrimp Stir Fry, a fiery fusion of bold flavors and vibrant colors. Perfect for spice lovers, this dish combines tender, pan-seared shrimp with crisp bell peppers and the unmistakable kick of Szechwan chili paste. Infused with aromatic ginger, garlic, and dried red chili peppers, it delivers a fragrant sizzle that fills your kitchen. A savory sauce featuring soy, sesame oil, and rice vinegar balances the heat with subtle sweetness, while scallions add a fresh, verdant garnish. Ready in just 25 minutes, this quick and easy shrimp stir fry is ideal for serving over steamed rice or noodles, making it a crowd-pleasing, spicy delight for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 scallions, sliced
- 3 dried red chili peppers
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Szechwan chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 3 tablespoons water
Instructions
In a medium bowl, toss the shrimp with cornstarch until coated evenly. Set aside.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir in the minced ginger, garlic, and dried red chili peppers. Cook for 30 seconds until fragrant.
Add the sliced red and green bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften.
Return the cooked shrimp to the wok. Add the soy sauce, Szechwan chili paste, rice vinegar, sesame oil, brown sugar, and water. Stir everything together until the sauce thickens slightly and coats the shrimp and vegetables, about 2 minutes.
Remove from heat and garnish with sliced scallions. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.9 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2406 mg | 51% | |
*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.
