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Szechuan-Style Spicy Shrimp

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Pixicook editorial team

A spicy and flavorful Szechuan-style shrimp dish that combines tender shrimp with a rich, savory sauce.

Ingredients for Szechuan-Style Spicy Shrimp

units in
USchevron
serves
5 peoplechevron

Lightly Beaten Egg Whites

tablespoons

Peanut Oil

tablespoons

Shaoxing Wine

tablespoons

Mung Bean Starch

tablespoons

Sugar

teaspoons

Salt

teaspoons

White Pepper

pinches

Ketchup

tablespoons

Oyster sauce

tablespoons

Light Soy Sauce

teaspoons

Pepper Flakes From Hot Pepper Oil

teaspoons

Sugar

teaspoons

Salt

teaspoons

Peeled And Minced Ginger

tablespoons

Minced Garlic

tablespoons

Diced Shallots, 0.5-inch-dice

cups

Shaoxing Wine

tablespoons

How to Make Szechuan-Style Spicy Shrimp

1. Prepare Shrimp Coating

In a bowl, combine the lightly beaten egg whites, peanut oil, Shaoxing wine, mung bean starch, sugar, salt, and a pinch of white pepper. Mix thoroughly until the shrimp are evenly coated. Refrigerate for about 30 minutes.

2. Prepare Sauce

In a small bowl, mix together ketchup, oyster sauce, white rice vinegar, light soy sauce, pepper flakes from hot pepper oil, sugar, and salt. Stir until well combined and set aside.

3. Cook Aromatics

Heat a wok over high heat for 30 seconds, then add peanut oil, swirling to coat the wok surface. Add minced ginger and stir briefly to release aroma. Follow with minced garlic and stir until fragrant but not browned.

4. Cook Shallots

Add diced shallots to the wok, stir them in, and lower the heat to medium. Cook until they are soft, about 2 to 3 minutes.

5. Cook Shrimp

Turn the heat back up to high and add the shrimp along with their coating. Stir to mix everything together and spread the shrimp out in a single layer. Cook until they begin to turn pink, around 1 minute.

6. Add Wine and Sauce

Drizzle Shaoxing wine along the edge of the wok. Stir the prepared sauce and pour it over the shrimp. Mix well, ensuring every piece is well-coated. Stir-fry for about 1.5 minutes until shrimp are fully cooked and sauce thickens slightly.

7. Serve

Turn off the heat and transfer the shrimp to a serving dish. Serve hot with steamed rice or your favorite vegetables.

Pitfalls and tips

Quality of Ingredients

Start with fresh, high-quality shrimp, preferably sustainably sourced. The shrimp should be firm, clean-smelling, and have a translucent appearance. If you're peeling and deveining them yourself, take care not to tear the flesh.

Wok Hei

For that authentic smoky flavor, cook at a high temperature. If you have a wok, use it to achieve 'wok hei' . the breath of the wok. Ensure it is very hot before adding the oil and ingredients.

Velveting the Shrimp

To ensure tender shrimp, use the velveting technique commonly used in Chinese cooking. Briefly marinate the shrimp in a mixture of egg white, cornstarch, and a little Shaoxing wine or dry sherry. This will protect the delicate shrimp from the high heat and keep it succulent.

Proper Prep

Mise en place is crucial in stir-frying, as the cooking process is fast. Have all your ingredients measured, cut, and ready to go before you start cooking.

Toasting Szechuan Peppercorns

Toast the Szechuan peppercorns in a dry pan until fragrant before grinding them. This intensifies their unique numbing flavor.

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