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Szechwan Shrimp Recipe – Chinese Special
Bring the bold flavors of Chinese cuisine to your kitchen with this delicious Szechwan Shrimp recipe. Known for its fiery spices, aromatic seasonings, and perfect balance of savory, tangy, and slightly sweet flavors, this dish is a true treat for seafood lovers. Juicy shrimp are cooked with colorful vegetables, garlic, ginger, and a flavorful Szechwan sauce to create a restaurant-style meal that is quick, easy, and incredibly satisfying. Serve it with steamed rice or noodles for a memorable Chinese-inspired feast.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
Szechwan Shrimp Recipe Ingredients :
- 1 pound (450g) shrimp, peeled and deveined (size 50/60)
- 1 teaspoon vegetable oil, plus 2 tablespoons (divided)
- ½ teaspoon cornstarch
- ½ teaspoon minced ginger
- 2 teaspoons doubanjiang (chili bean sauce) or chili oil (with flakes)
- 2 cloves garlic, minced
- ¼ cup minced shallots or red onion
- 1 tablespoon ketchup
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- ¼ cup chopped water chestnuts (optional)
- 1 medium carrot, finely chopped
- ½ red bell pepper, diced
- 1 cup (120 ml) chicken stock
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon freshly ground white pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 chopped scallion
How To Make Szechwan Shrimp Recipe :
Coat the shrimp evenly with 1 teaspoon of oil and ½ teaspoon of cornstarch. Set aside.
Heat the remaining 2 tablespoons of vegetable oil in a wok over low heat. Add ginger and fry for 30 seconds. Then, add douban jiang or hot chili oil (with chili flakes), garlic, and shallots. Stir-fry for another 2 minutes.
Increase the heat from low to medium. Stir in ketchup and hoisin sauce, frying for 1 to 2 minutes until the sauce develops a rich color. Lower the heat if the sauce begins to burn.
Add Shaoxing wine, water chestnuts (if using), carrots, and red bell pepper. Stir-fry for 2 minutes. Pour in chicken stock and bring to a boil, then reduce heat to simmer.
Mix in rice vinegar, sesame oil, salt, sugar, and white pepper. Simmer the sauce for 3 more minutes. Increase heat slightly and add the shrimp.
Once the shrimp and sauce reach a simmer, stir in the cornstarch slurry until the sauce thickens. Ensure the shrimp are opaque and fully cooked. Stir in scallions. Serve with steamed rice!
Recipe Notes:
