Szechuan Shrimp, A Classic Chinese Restaurant Dish
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
254 kcal
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Course
Main Course
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Cuisine
Chinese
Szechuan Shrimp, A Classic Chinese Restaurant Dish
Description
In this recipe, peeled and deveined shrimp are tossed with oil and cornstarch to prepare for a quick stir fry. Ginger is briefly fried in vegetable oil to release aroma before adding spicy doubanjiang or chili oil with flakes and garlic. The inclusion of ketchup and hoisin sauce introduces a sweet and savory base cooked until richly colored.
Vegetables including finely chopped red onion or shallots, chopped carrots, red bell peppers, and optional crunchy water chestnuts are added and stir-fried briefly before deglazing with Shaoxing wine and adding chicken stock to create a simmering sauce. Seasonings like rice vinegar, sesame oil, salt, sugar, and freshly ground white pepper balance the flavors. The sauce is thickened with a cornstarch slurry for a glossy consistency that coats the shrimp and vegetables well. The finished dish is garnished with chopped scallions for freshness.
This Szechuan Shrimp requires attention to heat levels to prevent burning and timing to maintain the shrimp’s tender texture while developing a sauce rich in flavor and complexity typical of the regional cuisine.
Ingredients
- 1 pound Shrimp (450g, size 50/60, peeled and de-veined)
- 1 teaspoon vegetable oil (plus 2 tablespoons, divided)
- ½ teaspoon cornstarch
- ½ teaspoon ginger (minced)
- 2 teaspoons doubanjiang or chili oil (NOTE: the chili oil should have flakes in it, chili bean sauce
- 2 cloves garlic (minced)
- ¼ cup red onion minced, or shallots
- 1 tablespoon ketchup
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- ¼ cup water chestnut chopped, optional
- 1 carrot very finely chopped, medium
- ½ red bell pepper (diced)
- 1 cup chicken stock (236 ml)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon ground white pepper fresh
- 2 tablespoons cornstarch (mixed with 2 tablespoons of water)
- 1 scallion (chopped)
Instructions
- Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
- With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
- Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
- Next, add the Shaoxing wine, water chestnuts (if using), carrots, and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
- Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
- Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 286mg | 95% |
| Sodium | 981mg | 41% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3060IU | 61% |
| Vitamin C | 25.6mg | 28% |
| Calcium | 172mg | 17% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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