Szechuan cuisine is known for its bold flavors, vibrant spices, and the unmistakable numbing sensation that comes from Szechuan peppercorns. This Szechuan Chili Shrimp Stir-Fry brings together the best of this iconic culinary style in a dish that’s both simple and delicious. Tender shrimp are lightly battered and fried to perfection, then tossed in a savory, spicy sauce that will leave your taste buds tingling with delight. Paired with steamed rice or enjoyed on its own, this dish is perfect for anyone looking to spice up their dinner routine. Get ready to savor every bite of this fiery, flavorful shrimp dish!
Ingredients
For the Shrimp
- 1 pound of sizable shrimp, cleaned and with shells removed.
- 1 cup all-purpose flour
- 1 tablespoon Szechuan peppercorns
- ¼ cup vegetable oil (for frying)
- 2 tablespoons vegetable oil (for stir-frying)
- 2-inch piece of ginger, peeled and sliced into thin strips
- 8 dried red chilies, cut into small ½-inch pieces
- 5 green onions, white parts chopped, green parts cut into 2-inch pieces
For the Sauce
- ⅓ cup low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons of Chinese Shaoxing rice wine (or a substitute of dry sherry).
- 1 teaspoon sugar
Instructions
1. Prepare the Shrimp: Gently wash the cleaned shrimp in cold water, then use paper towels to blot them dry. Dredge the shrimp in all-purpose flour until thoroughly coated, then shake off any extra flour and set them aside.
2. Fry the Shrimp: Heat ¼ cup of vegetable oil in a large skillet or wok over medium-high heat.Add the shrimp in batches and fry until they turn golden and crispy, about 2-3 minutes per side. Remove the shrimp and set aside on a paper towel-lined plate to drain excess oil.
3. Toast the Szechuan Peppercorns: In the same skillet, add the Szechuan peppercorns and toast them over medium heat until fragrant, about 1-2 minutes. Remove and grind them coarsely with a mortar and pestle, then set aside.
4. Sauté the Aromatics: Add 2 tablespoons of vegetable oil to the skillet and heat over medium-high heat.Incorporate the sliced ginger into the pan and sauté for 1-2 minutes until it becomes aromatic. Toss in the dried red chilies and chopped white parts of the green onions. Stir-fry for another 1-2 minutes, being careful not to burn the chilies.
5. Prepare the Sauce: In a small bowl, mix together the soy sauce, sesame oil, Shaoxing wine, and sugar. Stir until the sugar dissolves completely.
6. Combine Everything: Return the fried shrimp to the skillet and pour the sauce over them. Add the ground Szechuan peppercorns and the green parts of the onions.Stir-fry everything together for 2-3 minutes, ensuring the shrimp are evenly coated with the sauce and the flavors are well combined.
7. Serve: Transfer the Szechuan Chili Shrimp to a serving dish and garnish with additional green onions if desired.Serve hot with steamed white rice or as an appetizer. Enjoy the spicy, numbing, and flavorful shrimp!
Conclusion
This Szechuan Chili Shrimp Stir-Fry is a delicious way to bring the flavors of Szechuan cuisine into your kitchen. The crispy shrimp, fragrant ginger, and spicy chilies create a dish that’s both exciting and satisfying. It’s perfect for a quick weeknight meal or as a crowd-pleasing appetizer at your next dinner party. Adjust the level of heat to your liking, and enjoy this bold and flavorful dish with family and friends. Happy cooking!
Szechuan Chili Shrimp Stir-Fry
Ingredients
- 1 pound of sizable shrimp cleaned and with shells removed.
- 1 cup all-purpose flour
- 1 tablespoon Szechuan peppercorns
- ¼ cup vegetable oil for frying
- 2 tablespoons vegetable oil for stir-frying
- 2- inch piece of ginger peeled and sliced into thin strips
- 8 dried red chilies cut into small ½-inch pieces
- 5 green onions white parts chopped, green parts cut into 2-inch pieces
- ⅓ cup low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons of Chinese Shaoxing rice wine or a substitute of dry sherry.
- 1 teaspoon sugar
Instructions
- Prepare the Shrimp: Gently wash the cleaned shrimp in cold water, then use paper towels to blot them dry. Dredge the shrimp in all-purpose flour until thoroughly coated, then shake off any extra flour and set them aside.
- Fry the Shrimp: Heat ¼ cup of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in batches and fry until they turn golden and crispy, about 2-3 minutes per side. Remove the shrimp and set aside on a paper towel-lined plate to drain excess oil.
- Toast the Szechuan Peppercorns: In the same skillet, add the Szechuan peppercorns and toast them over medium heat until fragrant, about 1-2 minutes. Remove and grind them coarsely with a mortar and pestle, then set aside.
- Sauté the Aromatics: Add 2 tablespoons of vegetable oil to the skillet and heat over medium-high heat. Incorporate the sliced ginger into the pan and sauté for 1-2 minutes until it becomes aromatic. Toss in the dried red chilies and chopped white parts of the green onions. Stir-fry for another 1-2 minutes, being careful not to burn the chilies.
- Prepare the Sauce: In a small bowl, mix together the soy sauce, sesame oil, Shaoxing wine, and sugar. Stir until the sugar dissolves completely.
- Combine Everything: Return the fried shrimp to the skillet and pour the sauce over them. Add the ground Szechuan peppercorns and the green parts of the onions. Stir-fry everything together for 2-3 minutes, ensuring the shrimp are evenly coated with the sauce and the flavors are well combined.
- Serve: Transfer the Szechuan Chili Shrimp to a serving dish and garnish with additional green onions if desired. Serve hot with steamed white rice or as an appetizer. Enjoy the spicy, numbing, and flavorful shrimp!