That’s it, my friends. I hope you enjoy this Szechuan shrimp recipe. I’d love to hear how it turned out for you. if you make it, and how you made it your own. Keep it spicy! This shrimp dish always cooks up quickly. You can whip the Szechuan sauce together from easy pantry ingredients and have this particular dish done in 20 minutes or less, 15 minutes if you’re not slow like me, including prep time! That’s a winner for me. No need to order from the Chinese restaurant across town. This is the recipe you need for a great Szechuan shrimp stir fry. Let’s talk about how to make Szechuan shrimp, shall we?
FOR THE SZECHUAN SHRIMP Shrimp. Soy Sauce. Salt and Pepper. Corn Starch. Sesame Oil. Vegetables. Bell pepper, jalapeno pepper, snap peas. You can use others, and hotter chili peppers if you’d like. Szechuan peppercorns. Peanuts. FOR THE SZECHUAN SAUCE Soy sauce. Use light soy sauce. Rice vinegar. Sesame oil. Ginger. Honey. Chili garlic sauce. Garlic. Sriracha. Red pepper flakes. Chicken stock. Corn starch. Szechuan peppercorns. Chinese 5 spice. FOR SERVING. Cooked white rice or noodles if desired, spicy chili flakes. Green onions are good, too.
FOR THE HOMEMADE SZECHUAN SAUCE While the shrimp is marinating, whisk all of the ingredients except the cornstarch together in a small pot. Bring the pot to a boil, then reduce the heat and simmer for 3 minutes. To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch. Remove from heat and set aside. Cook the Shrimp. Heat the oil in a large wok or large pan to medium heat. Toss the shrimp with 1/2 cup corn starch to coat. Add it to the pan and cook, stirring, 3-4 minutes, or until it is cooked through. Remove the shrimp and set it aside. Warm it Through. Return the shrimp to the pan along with the homemade Szechuan sauce. Reduce the heat and simmer for 2-3 minutes to warm through. Boom! Done! Your Szechuan shrimp is ready to serve! Looks wonderful, doesn’t it? Very quick and easy to make, and easy to make as spicy as you’d like. Spice it up, my friends! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!) 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes - by Chef Jet Tila (affiliate link, my friends!)
