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Sichuan-Style Shrimp🔥🍤

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Ingredients

Adjust Servings:

	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)

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Sichuan-Style Shrimp🔥🍤

Name: Sichuan-Style Shrimp🔥🍤
Yield: 4 Servings
Cuisine: Chinese
Ingredients: large shrimp, peeled and deveined: 500g (1 lb); salt: 1 tsp; white pepper: 1/2 tsp; Shaoxing wine (or dry sherry): 1 tbsp; cornstarch: 1 tbsp; vegetable oil: 2 tbsp; Sichuan peppercorns: 2 tbsp; dried red chilies, cut into small pieces (adjust for spice level): 10; garlic, minced: 3 cloves; ginger, minced: 1-inch; doubanjiang (fermented chili bean paste): 2 tbsp; light soy sauce: 1 tbsp; dark soy sauce: 1 tbsp; sugar: 1 tsp; rice vinegar: 1 tsp; sesame oil: 1/2 tsp; scallions, chopped: 2; roasted peanuts or cashews (optional): 1/4 cup

Spicy, numbing Sichuan-style shrimp

Features:

Cuisine:

Chinese

A bold and spicy Sichuan-Style Shrimp stir-fry, packed with the signature numbing heat of Sichuan peppercorns and dried chilies. Perfectly seared shrimp are tossed in a flavorful sauce with garlic, ginger, and doubanjiang, making it an irresistible dish to pair with steamed rice.

15-20 minutes
Serves 4
Medium

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).

Share It: Let's Cook Together!

Steps

1 Done	Marinate the Shrimp In a bowl, mix shrimp with salt, white pepper, Shaoxing wine, and cornstarch. Let it sit for 10-15 minutes.
2 Done	Prepare the Sauce In a small bowl, mix light soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil. Set aside.
3 Done	Toast the Sichuan Peppercorns Heat a dry pan and toast the Sichuan peppercorns until fragrant (about 1 minute). Grind them into a coarse powder.
4 Done	Stir-Fry the Shrimp Heat 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 Aromatics Add 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 Everything Return 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	Serve Transfer to a plate and enjoy with steamed rice! Enjoy😊

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.