This bold, flavor packed recipe for Szechuan shrimp is guaranteed to spice up your dinner! This is a one pan recipe that easy to whip up and impossible to say no to. Make sure you make enough, because everyone at the table will be asking for seconds.. or thirds!
I’m a lover of so many shrimp dishes, but this one really has my heart. Szechuan shrimp is packed with flavor, but not too spicy that you can’t enjoy it! Plus, the spice levels can be personalized, so you can enjoy it as spicy as you’d like.
There are a lot of ingredients that go into making Szechuan shrimp, and each one of them helps to create the bold, savory flavor that makes each bite better than the last! While I enjoy making this shrimp recipe as a weeknight dinner, I also really like whipping up big batches for parties and potlucks. This is one of those dishes that has everyone asking for the recipe!
Once you try this homemade Szechuan shrimp, you’ll never order a takeout shrimp dinner again. Each shrimp is fried to perfection and coated in delectable Szechuan sauce. Once you serve it on top of a bed of white rice, you’ll be in heaven! The best part is, it’s easy to make, and it’s more affordable than ordering takeout. Simply put – it’s the best!
How To Make It
This dinner can be made in less than 20 minutes, making it one of my favorite weeknight go-to’s. I mean, who doesn’t love a satisfying meal after a long day?
If you need some easy side dishes to whip up with it, I recommend Szechuan green beans and hibachi fried rice! Of course, plain old white rice or low carb cauliflower rice works fabulously with this flavorful shrimp as well.
Prepare the shrimp. Start off by placing the shrimp in a large bowl, and set aside. If your shrimp aren’t already peeled and deveined, you’ll want to do that before moving forward.
Coat the shrimp. Season the cornstarch with salt and pepper. Then, pour the seasoned cornstarch over the shrimp, and toss to fully coat them.
Prepare the pan and begin the process. Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the shrimp and add it to the pan in batches, being sure not to crowd the pan.
Cook the shrimp. Cook the shrimp until they’re no longer translucent and have turned pink. This should take approximately 3-4 minutes. Transfer them to a platter and repeat with the remaining shrimp. Once finished, remove the last of the shrimp from the pan and transfer to a platter.
Cook the aromatics. Add the garlic and ginger to the pan and cook them for about 1 minute, or until fragrant. Then, stir in the red chili peppers and cook for an additional 1-2 minutes. Add the Szechuan peppercorns and dry chilis and cook until crisp for 1 minute.
Create the sauce. Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, sesame oil and mirin. Pour the sauce into the pan and stir, cooking for 30 seconds. Then, turn off the heat.
Coat and serve! Sprinkle the shrimp with the peanuts, scallions and sesame seeds. Serve immediately with rice, if desired. Enjoy!
If you’re not a fan of shrimp, you can easily make this recipe with chicken!
How can I adjust the spice level?
You can turn up or down the heat with the amount of red chili peppers you toss in! If you can’t get your hands on any red chili peppers, chopped serrano, fresno, red jalapenos would all work well. Just be mindful of the heat level if you’re sensitive to spice!
How long will it stay fresh?
These Szechuan shrimp will stay fresh in an airtight container in the fridge for up to 3 days. When you’re ready to reheat them, I recommend using the same skillet or wok you used to cook them with! In the microwave, they tend to lose their crispy texture.
Have any extra shrimp in your fridge? Here are some delicious ways to whip them up!
- Hunan Shrimp
- Lemon Garlic Shrimp
- Grilled Bacon Wrapper Shrimp with Romesco Sauce
- Coconut Shrimp with Spicy Marmalade Sauce
Get the Recipe: Szechuan Shrimp Recipe
- 1 1/2 lb peeled and deveined large shrimp
- 1/4 cup cornstarch
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp minced ginger
- 15 red chili peppers, chopped serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you’re sensitive to spice.
- 2 tbsp szechuan peppercorns
- 6 whole dried red chilis
- 1/2 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp chili garlic sauce
- 2 tsp sesame oil
- 2 tsp mirin sweet rice wine
- 1/4 cup chopped peanuts
- 1/4 cup chopped scallions
- 3 tbsp sesame seeds
- stir fry pan
- Place the shrimp in a large bowl and set aside.
- Season the cornstarch with salt and pepper. Pour the cornstarch over the shrimp and toss to coat.
- Heat the oil in a large wok or skillet over medium high heat.
- Shake off the excess cornstarch on the shrimp and add it to the pan in batches being sure not to crowd the pan.
- Cook the shrimp until no longer translucent and has turned pink, approximately 3-4 minutes. Transfer to a platter and repeat with the remaining shrimp.
- Remove the last of the shrimp from the pan and transfer to a platter.
- Add the garlic and ginger to the pan. Cook for 1 minute.
- Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.
- Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, sesame oil and mirin.
- Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.
- Return the shrimp to the pan and toss to coat.
- Sprinkle the shrimp with the peanuts, scallions and sesame seeds.
- Serve immediately with rice, if desired.