Szechuan Chili Shrimp
User Reviews
4.8
Szechuan Chili Shrimp
Description
This Szechuan Chili Shrimp dish uses large shrimp coated in flour before frying to achieve a light crisp texture on the outside while retaining juiciness inside. The unique flavor of toasted and finely ground Szechuan peppercorns provides a characteristic tingling sensation and aroma that defines the dish.
The sauce combines low sodium soy sauce, sesame oil, Shaoxing wine, and sugar, lending a salty, slightly sweet, and aromatic profile that complements the fresh ginger, dried chili pieces, and green onion whites sautéed before finishing by tossing in the shrimp and green onion tops. This layering of flavors offers a complex balance of heat, spice, and umami.
The shrimp can be pan-fried traditionally or baked for a less oily option, and the dish pairs well with rice or noodles. Proper toasting and grinding of Szechuan peppercorns enhance the fragrance, and using fresh ingredients heightens the overall balance of the stir-fry.
Leftovers store well refrigerated for several days, with reheating best done in an oven to maintain crispiness. Freezing cooked shrimp is possible when done thoughtfully, keeping them from sticking together by first freezing in a single layer.
Ingredients
- 1 pound Shrimp peeled and deveined, large
- 1 cup all-purpose flour
- 1 tablespoon Szechuan peppercorns
- ¼ cup vegetable oil plus 2 tbsp
- 2 inch ginger peeled and sliced into thin strips, piece
- 8 dried red chili cut into small ½ inch pieces
- 5 green onions white parts chopped, green parts cut into 2 inch pieces
Sauce
- ⅓ cup soy sauce low sodium
- 2 teaspoon sesame oil
- 2 tablespoon Shaoxing wine Chinese
- 1 teaspoon sugar
Instructions
- Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.
- Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.
- Make Sauce: In a small bowl combine the sauce ingredients together.
- Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.
- Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.
- Serve: Garnish with the green part of the green onions and serve with rice.
Notes
- If Szechuan peppercorns are unavailable, finely ground black pepper and coriander seeds can be substituted, though toasting and grinding peppercorns provides the best flavor.
- Use vegetable or canola oil for frying, and a cast iron skillet is ideal for even heat retention.
- Optionally bake the shrimp at 400°F for 10-12 minutes per side instead of frying for less oil.
- Store leftovers in an airtight container in the fridge for up to 4 days, reheating in short microwave bursts or in the oven to preserve texture.
- To freeze, flash freeze cooked shrimp spaced out on parchment-lined trays, then transfer to airtight containers; thaw and reheat in the oven to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 402kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 286mg | 95% |
| Sodium | 1597mg | 67% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 196mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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