Sichuan Shrimp Stir Fry
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Servings
4
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Calories
246 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Shrimp Stir Fry
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Authentic Chinese restaurant-style Sichuan shrimp is quick enough for a weeknight meal and delivers a crispy texture and richly aromatic, utterly divine flavor with that signature Sichuan spice.
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Ingredients
Marinade
- 1 lb (450 g) Shrimp , peeled and deveined
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon Shaoxing wine (or dry sherry)
- 2 tablespoons cornstarch
Stir Fry
- 1 cup dried Chinese chili peppers (*Footnote 1)
- 1/3 cup vegetable oil (or enough to cover the shrimp halfway ) (*Footnote 2)
- 3 cloves garlic , minced
- 1/2 ” (1 cm) ginger , minced
- 1 green onion , whites minced, greens sliced for garnish
- 2 teaspoons doubanjiang
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons roasted peanuts
Instructions
- Pat the shrimp dry with paper towels and transfer them to a medium-sized bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Toss to coat well. Marinate for 15 minutes.
- Cut the chilis into 1/2” pieces and place in a colander that has holes big enough to have the chili seeds fall through. Shimmy the colander above a big plate to separate some of the seeds from the chilis. Set aside the deseeded chilis for the cooking and discard the seeds.
- Heat the oil in a large skillet over medium-high heat until hot. Add the shrimp. Let cook without moving for 1 to 2 minutes, until the bottom turns golden. Flip to cook the other side for another 1 to 2 minutes, until turning golden and the shrimp are fully curled up. Transfer the shrimp to a big plate and set aside.
- Turn to low heat. Remove all but 2 tablespoons of oil from the pan by pouring the oil into a bowl, or use a few layers of paper towels held in a pair of tongs to wipe the pan.
- Turn to medium-low heat. Add the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds.
- Add the doubanjiang. Stir and cook for a minute.
- Add the dried chilis, sichuan peppercorns, and peanuts. Continue to cook and stir for another minute, or until the chilis turn dark brown but are not burned.
- Add back the shrimp. Toss thoroughly to coat well. Immediately transfer everything to a serving plate.
- Serve hot over steamed rice as a main dish. (*Footnote 3)
Notes
- This recipe separates the chili pepper seeds and discards them, so the final dish will be spicy (but not outrageous spicy), and it will have an authentic look with a more fragrant taste. If you do not wish to use so much chili pepper, you can 1/4 cup of chili peppers, cut them into halves and reserve the seeds. For a milder dish, use 1/4 to 1/2 cup chili peppers (depending on the spice level you’re looking for) and do not cut them.
- The recipe uses enough oil to cover halfway up the shrimp to give it a light crispy texture but not as crispy as deep fried. You can use less oil as well, but the shrimp will not be crispy.
- Do not eat the chili peppers or Sichuan peppercorns.
Nutrition Information
Show Details
Serving
1serving
Calories
246kcal
(12%)
Carbohydrates
8.2g
(3%)
Protein
27.3g
(55%)
Fat
11.1g
(17%)
Saturated Fat
2.3g
(12%)
Cholesterol
239mg
(80%)
Sodium
385mg
(16%)
Potassium
257mg
(7%)
Fiber
0.7g
(3%)
Sugar
0.5g
(1%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 246kcal | 12% |
| Carbohydrates | 8.2g | 3% |
| Protein | 27.3g | 55% |
| Fat | 11.1g | 17% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 239mg | 80% |
| Sodium | 385mg | 16% |
| Potassium | 257mg | 5% |
| Fiber | 0.7g | 3% |
| Sugar | 0.5g | 1% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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