Ingredients
For the Shrimp
- 500g (1 lb) large shrimp, peeled and deveined
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
For the Sauce
- 2 tbsp Sichuan peppercorns
- 10 dried red chilies, cut into small pieces (adjust for spice level)
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 2 scallions, chopped
- 1/4 cup roasted peanuts or cashews (optional)
Directions
Sichuan-Style Shrimp is a fiery and aromatic Chinese stir-fry that showcases the mala (numbing and spicy) flavors of Sichuan cuisine. Juicy shrimp are marinated, quickly seared, and then tossed with a fragrant mix of toasted Sichuan peppercorns, dried red chilies, garlic, and ginger. The key ingredient, doubanjiang (fermented chili bean paste), adds a deep umami richness that perfectly balances the spice.
Unlike saucy Chinese dishes, this is a dry stir-fry where the sauce clings to the shrimp, enhancing each bite with layers of heat, savory depth, and a slight tingle from the Sichuan peppercorns. You can customize the spice level by adjusting the number of chilies, and for a bit of crunch, roasted peanuts or cashews can be added.
Best served hot with a side of steamed rice or stir-fried vegetables, this dish is a must-try for lovers of bold flavors and authentic Sichuan cuisine! 🔥🍤😋
Here’s an approximate breakdown of the nutrition for Sichuan-Style Shrimp per serving (based on a 4-serving recipe):
| Calories | 220-250 kcal |
| Protein | 25g |
| Fat | 12g |
| Saturated Fat | 2g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 700mg |
| Cholesterol | 180mg |
Note: Nutritional values can vary based on ingredients used (e.g., type of oil, size of shrimp).
Steps
1 Done | Marinate the ShrimpIn a bowl, mix shrimp with salt, white pepper, Shaoxing wine, and cornstarch. Let it sit for 10-15 minutes. |
2 Done | Prepare the SauceIn a small bowl, mix light soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil. Set aside. |
3 Done | Toast the Sichuan PeppercornsHeat a dry pan and toast the Sichuan peppercorns until fragrant (about 1 minute). Grind them into a coarse powder. |
4 Done | Stir-Fry the ShrimpHeat 1 tbsp oil in a wok or pan over high heat. Stir-fry the shrimp until just cooked (about 1-2 minutes per side). Remove and set aside. |
5 Done | Cook the AromaticsAdd another tbsp of oil, then add dried chilies and ground Sichuan peppercorns. Stir-fry until fragrant (30 seconds). Add garlic, ginger, and doubanjiang, stir for another 30 seconds. |
6 Done | Combine EverythingReturn the shrimp to the pan. Pour in the sauce and stir well to coat. Toss in scallions and peanuts/cashews (if using). Cook for another 30 seconds. |
7 Done | ServeTransfer to a plate and enjoy with steamed rice! Enjoy😊 |
