This bold, flavorful Szechuan shrimp recipe is sure to make your dinner more interesting. It only takes one pan to make and is hard to refuse. Make sure you make enough, because everyone at the table will be asking for seconds. or thirds!.
I’m a lover of so many shrimp dishes, but this one really has my heart. Szechuan shrimp is very tasty and not too spicy that you can’t eat it. You can also change how spicy it is, so you can eat it however you like.
There are many things that go into making Szechuan shrimp, and each one adds to the strong, savory flavor that makes each bite better than the last. I like making this shrimp recipe for dinner during the week, but I also love making a big batch for parties and potlucks. This is one of those dishes that has everyone asking for the recipe!.
Once you try this homemade Szechuan shrimp, you’ll never order a takeout shrimp dinner again. Each shrimp is fried to perfection and coated in delectable Szechuan sauce. It tastes great over white rice, and it’s easier and cheaper to make than ordering takeout. Simply put – it’s the best!.
Szechuan shrimp is a popular Chinese takeout dish featuring tender shrimp in a bold, spicy sauce. With its mix of savory, sweet and spicy flavors, this recipe is a favorite for good reason. But what exactly goes into making authentic Szechuan shrimp?
In this article, we’ll break down the key ingredients that give Szechuan shrimp its trademark flavor profile. Read on to learn about the components of this iconic spicy shrimp recipe
An Overview of Szechuan Cuisine
First, it helps to understand the cuisine that Szechuan shrimp comes from. Szechuan (also spelled Sichuan) cuisine originates from the Sichuan Province of southwestern China. It is one of the Eight Great Traditions of Chinese cooking.
Some signature traits of Szechuan cuisine include
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Bold, pungent flavors from chiles and Sichuan peppercorns.
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Generous use of garlic, ginger and fermented soybean paste.
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A numbing “ma la” sensation from Sichuan peppercorns.
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Sweet-salty flavor contrasts.
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Rich oily textures from roasted or boiled chiles and peppercorns.
With this background, let’s look at how these Szechuan elements come together in Szechuan shrimp.
The Main Ingredients
Szechuan shrimp contains just a handful of main ingredients. Here are the core components:
Shrimp
- The starring protein! Opt for large shrimp for the best texture.
Soy Sauce
- Provides rich umami flavor and saltiness.
Sherry
- The dry cooking wine adds sweet undertones.
Ginger
- Ginger’s zing pairs perfectly with the spices.
Garlic
- Garlic gives aroma and depth. Use chopped, minced or garlic paste.
Chili Powder
- Brings the signature Szechuan heat and red color.
Szechuan Peppercorns
- Creates the tongue-numbing effect unique to Szechuan cuisine.
Green Onions
- Fresh, crisp contrast to the other strong flavors.
This short list of ingredients supplies the classic taste profile of Szechuan shrimp. But the specific amounts, types and prep methods for each ingredient also matter.
Key Seasoning Ratios
Getting the seasoning ratios right is crucial for balanced Szechuan shrimp flavor. Here are some key guidelines:
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2 parts soy sauce to 1 part sherry provides the right salty-sweet balance.
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Equal parts garlic and ginger ensures neither overpowers.
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Just 1/4 tsp cayenne delivers moderate heat to suit most diners.
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A pinch of sugar offsets any harshness from the chiles.
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A drizzle of oil ensures even flavor distribution and sheen.
Tweak these base ratios to preference, adding more sugar for tame heat or extra cayenne for fire.
Preparation Methods
Prep steps also affect the final shrimp flavor:
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Marinate shrimp for at least 15 minutes to fully infuse the sauce flavor.
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Toast Sichuan peppercorns before grinding to intensify their tingling effect.
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Bloom spices in oil over low heat to boost their potency.
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Cook shrimp in batches so they caramelize instead of stewing.
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Finish with green onions to add freshness.
The Complete Szechuan Shrimp Recipe
Bringing all the elements together, here is an authentic Szechuan shrimp recipe:
Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp dry sherry
- 1⁄2 tsp sugar
- 1⁄2 tsp ground ginger
- 1⁄4 tsp cayenne pepper
- 2 Tbsp vegetable oil, divided
- 1 lb peeled, deveined shrimp
- 4 garlic cloves, minced
- 2 tsp Szechuan peppercorns, toasted and ground
- 2 green onions, chopped
Instructions
- Whisk together soy sauce, sherry, sugar, ginger and cayenne in a bowl.
- Add 1 Tbsp oil and shrimp. Toss to coat and marinate 15 minutes.
- Heat remaining 1 Tbsp oil in a wok over medium-high heat. Sauté garlic and Szechuan pepper 1 minute.
- Raise heat to high. Add marinated shrimp in batches and stir-fry 1 minute per batch until curled and opaque.
- Return all shrimp to wok and toss with green onions.
- Serve shrimp immediately over rice.
This quick, easy recipe uses pantry-friendly ingredients to create the perfect homemade version of this Chinese restaurant classic. Szechuan shrimp also pairs well with noodles or vegetables.
Key Takeaways
Szechuan shrimp gets its signature bold, numbing flavor from:
- The contrasting salty, sweet and spicy seasoning blend
- Generous amounts of garlic, ginger and Sichuan pepper
- Quick wok cooking at high heat
Follow the sauce ratios, bloom spices, marinate shrimp, and stir-fry in batches for the ideal texture and flavor. Vary the heat to suit your tastes.
With the right ingredients and techniques, you can recreate authentic Szechuan shrimp at home any night of the week! This versatile recipe works for both weeknight dinners and impressive dinner parties. Enjoy this delicious and addictive Chinese specialty.
How can I adjust the spice level?
You can change how spicy it is by adding more or less red chili peppers. If you can’t find red chili peppers, chopped serrano, fresno, or red jalapenos will also work. Just be mindful of the heat level if you’re sensitive to spice!.
How To Make Szechuan Shrimp
This dinner can be made in less than 20 minutes, making it one of my favorite weeknight go-to’s. I mean, who doesn’t love a satisfying meal after a long day?.
If you want some easy side dishes to go with it, I suggest Szechuan green beans and hibachi fried rice. Of course, plain white rice or low-carb cauliflower rice also goes great with this tasty shrimp.
- Prepare the shrimp. Put the shrimp in a large bowl and set it aside for now. You should peel and devein the shrimp before moving on if they haven’t already been done.
- Coat the shrimp. Season the cornstarch with salt and pepper. Then, add the shrimp to the warm cornstarch and toss them around to cover them all.
- Prepare the pan and begin the process. Put the oil in a big pan or wok and heat it over medium-high heat. Shake off the extra cornstarch from the shrimp and add it to the pan in small amounts so it doesn’t get too crowded.
- Cook the shrimp. Cook the shrimp until they are pink and no longer see-through. This should take approximately 3-4 minutes. Move them to a platter and do it again with the rest of the shrimp. When it’s done, take the last of the shrimp out of the pan and put it on a platter.
- Cook the aromatics. Put the ginger and garlic in the pan and cook for about one minute, until they smell good. After that, add the red chili peppers and stir them in. Cook for one to two more minutes. Put in the dry chilies and Szechuan peppercorns. Cook for one minute until the chilies become crisp.
- Create the sauce. Mix the chili garlic sauce, soy sauce, rice wine vinegar, sesame oil, and mirin in a bowl. Add the sauce to the pan and stir it around for 30 seconds. Then, turn off the heat.
- Cover and serve! Put peanuts, scallions, and sesame seeds on top of the shrimp. Serve immediately with rice, if desired. Enjoy!.
If you’re not a fan of shrimp, you can easily make this recipe with chicken!
