Spicy Szechuan Shrimp Recipes

SZECHUAN SHRIMP RECIPE

Steps:

• Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
• Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
• Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
• In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
• Serve hot, as is or with a bowl of jasmine rice.

SPICY SZECHUAN SHRIMP AND BROCCOLI

Steps:

• In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
• Heat a wok or large skillet over high heat. Pour in cooking oil and add in broccoli and shrimp. Pour sauce over.
• Toss and allow shrimp to cook until it turns pink. Turn off heat and stir in green onions. Serve hot.

SPICY SZECHUAN SHRIMP

Steps:

• In a medium bowl, toss together the shrimp with 2 tablespoons of the Shaoxing wine and 2 teaspoons of the cornstarch.
• In a small bowl, combine ½ cup of the water, chili oil with black beans, doubanjiang, soy sauce, Szechuan peppercorns or pepper-salt, and the remaining tablespoon of wine.
• In a separate small bowl, combine the remaining teaspoon of cornstarch with the remaining teaspoon of water.
• Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until just opaque, 3 to 4 minutes. Remove the shrimp from the skillet.
• Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
• Add the sauce mixture to the skillet and bring to a boil. Cook, stirring, for a minute or two, then return the shrimp to the skillet along with any accumulated juices.
• Bring the sauce back to a boil and then add the cornstarch-water mixture. Cook, stirring, for another minute or two until the shrimp is heated through and the sauce thickens.
• Serve hot, garnished with scallions.

SZECHUAN SHRIMP RECIPE

Steps:

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

SZECHWAN SHRIMP

Steps:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

SPICY SZECHUAN SHRIMP

Steps:

• Peel and devein shrimp and combine with cornstarch.
• In food processor chop garlic and ginger.
• Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
• In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
• Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
• Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
• Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
• Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
• Add sauce mix and bring to a boil, then add the shrimp and heat through.
• Serve over rice and enjoy.

SPICY SICHUAN-STYLE SHRIMP

Steps:

• 1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.
• 2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.
• 3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.