Szechuan Shrimp is a fiery delight from the Szechuan province, renowned for its intense and multifaceted flavors. It's a simple yet bold stir-fry dish that marries the zestiness of dry red chilies and the tingly punch of Szechuan peppercorns with the tenderness of shrimp. This dish shares a method with its chicken counterpart but stands out with its robust seafood essence.
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Often paired with rice or noodles, Szechuan Shrimp is a versatile side that enlivens any lunch or dinner table. The peppercorns are the soul of the dish, imparting the signature numbing spice Szechuan cuisine is celebrated for.
Ready in under 30 minutes, it's perfect for a quick yet flavorful meal. And for those sensitive to heat, the chili quantity can be adjusted to suit your taste, ensuring the pleasure of Szechuan spice without the overwhelm.
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Ingredients and Substitutions Overview
For this Szechuan Shrimp recipe, you'll find the ingredients in most Asian markets. In case you can't find some items, there are substitutions to help you get a similar taste. Let's see what are they below!
- Shrimp: Use fresh, cleaned, and deveined shrimp for the best result. If unavailable, frozen shrimp can work too, just remember to thaw them to room temperature to prevent a rubbery texture.
- Soy Sauce & Brown Sugar: These add a sweet depth and are key for that Asian flavor profile.
- Ginger Garlic Paste (optional): Helps to neutralize the shrimp's raw smell. You can substitute with ginger and garlic powders if preferred.
- Szechuan Peppercorns: Essential for the dish's signature numbing sensation.
- Fresh Aromatics: Ginger, garlic, and scallions, finely chopped or julienned, are used in the stir-fry process.
- Chinese Five-Spice Powder: A blend of star anise, cloves, fennel, cinnamon, and Szechuan peppercorns, this elevates the dish with a distinct flavor.
- Corn Starch: For marinating the shrimp, giving them a nice coat.
- Dry Red Chilies, Pepper Powder: Adjust the amount of dry red chilies to control the heat to your liking.
- Oil: While sesame oil is preferred for its nutty flavor, feel free to use any cooking oil you have on hand.
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How to make Szechuan Shrimp?
Let's dive into the sizzling world of Szechuan cuisine with our step-by-step Szechuan Shrimp recipe, complemented by vivid photos and a comprehensive video guide below.
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Szechuan Shrimp
Ingredients
- 1½ lb Shrimp, cleaned
- 1 tsp Ginger Garlic Paste
- 1 tsp Pepper Powder
- 1 tsp Chinese Five Spice powder
- 2 tsp Cornstarch
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tbsp Soy Sauce
- 3 tbsp Oil
- 1 tsp Ginger, julienned
- 2 tsp Garlic, julienned
- 3 tsp Scallions, cut
- 1 tsp Szechuan Peppercorn, use ½ tsp, if new to this flavor
- 15 Dry Red Chili, remove seeds if needed
Instructions
Marinating Shrimp
- Combine shrimp with pepper powder, salt, baking soda, five-spice powder, optional ginger garlic paste, and cornstarch in a bowl.
- Mix thoroughly until shrimp are well-coated. For enhanced flavor, let rest for 10-15 minutes before frying.
Frying the Shrimp
- Heat sesame oil in a pan over medium heat and add the marinated shrimp individually.
- Fry the shrimp for 3 to 5 minutes on each side, being careful not to overcook to avoid them becoming tough.
- Take the shrimp out of the oil and set aside for later.
Making Szechuan Shrimp
- Using the same pan and oil, sauté ginger, garlic, and dry red chili until aromatic.
- Quickly mix in the scallions just until they're integrated.
- Combine fried shrimp and crushed Szechuan peppercorns; mix well. Your tasty Szechuan Shrimp is now ready to serve.
Serving
- Enjoy this fiery Szechuan Shrimp hot, alongside your favorite rice, noodles, or any dish you prefer.
Recipe Video
Chef's Notes and Tips
- Peppercorns: Szechuan peppercorns are key for that unique numbing taste. If unavailable, try Szechuan sauce or regular peppercorns instead.
- Marinating: No need to rest the marinated shrimp, but if you have time, 10-15 minutes can enhance the flavors.
- Five Spice Powder: This adds authenticity. If you don't have it, paprika is a decent stand-in but won't be quite the same.
- Sweetness: Brown sugar is my go-to, but palm sugar or other sweeteners work well for that hint of sweetness.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Storage and Serving Suggestions
- For the freshest flavor, it's best to enjoy this shrimp dish right away. If you have leftovers, they can be refrigerated for up to a day, although they may lose some of their crispiness and fresh taste.
- Pair Szechuan Shrimp with a variety of rice options like white, basmati, or brown rice, or opt for stir-fried noodles and soups for a satisfying meal.
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