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Szechuan Shrimp Recipe
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4.75 from 4 votes

Szechuan Shrimp Recipe

This Szechuan shrimp recipe is perfect for the spicy food lover with crispy shrimp and vegetables tossed in a vibrant Szechuan sauce, so easy to make.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: shrimp, Sichuan, Stir Fry, szechuan
Servings: 4
Calories: 383kcal
Author: Mike Hultquist

Ingredients

FOR THE SZECHUAN SHRIMP

  • 1 pound shrimp peeled and deveined
  • 1/4 cup soy sauce
  • Salt and pepper to taste
  • 1/2 cup corn starch
  • 1 tablespoon sesame oil or use olive oil
  • 1 large bell pepper chopped
  • 2 jalapeno peppers chopped (Optional for extra spicy! Use jalapenos for medium heat.)
  • 1 cup Snap peas
  • 1 tablespoon Szechuan peppercorns or use black peppercorns
  • 1/4 cup peanuts chopped (plus more for garnish - cashews are great here, too!)

FOR THE SZECHUAN SAUCE

  • 1/4 soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon ground ginger fresh minced ginger is good too
  • 1 tablespoon honey or more for sweeter
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon garlic powder fresh minced garlic is good too
  • 1 teaspoon sriracha or more to taste
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup chicken stock
  • 1-2 tablespoons cornstarch for thickening
  • 1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground or use black peppercorns instead
  • 1/2 - 1 teaspoon Chinese 5 spice

FOR SERVING

  • Cooked white rice or noodles spicy chili flakes

Instructions

  • Add the shrimp to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

FOR THE HOMEMADE SZECHUAN SAUCE

  • While the shrimp is marinating, whisk all of the ingredients except the cornstarch together in a small pot.
  • Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
  • To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch. Remove from heat and set aside.

FOR THE SZECHUAN SHRIMP

  • Heat the oil in a large pan to medium heat.
  • Drain then toss the shrimp with 1/2 cup corn starch to coat. Add it to the pan and cook, stirring, 3-4 minutes, or until it is cooked through. Remove the shrimp and set it aside.
  • Heat the pan back to medium-high heat and add the peppers. Cook for 5 minutes to soften.
  • Add the snap peas, peppercorns and chopped peanuts and cook another 2 minutes, stirring.
  • Add the shrimp back to the pan along with the homemade Szechuan sauce. Reduce the heat and simmer for 2-3 minutes to warm through.
  • Serve with rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes.

Notes

Nutritional information estimated without rice.

Nutrition

Calories: 383kcal | Carbohydrates: 34g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 287mg | Sodium: 1989mg | Potassium: 467mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1452IU | Vitamin C: 67mg | Calcium: 224mg | Iron: 5mg