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fiery szechuan shrimp recipe

Szechuan Shrimp

This quick and vibrant Szechuan shrimp delivers an irresistible balance of sweet, spicy, and savory flavors that will have you coming back for more. With doubanjiang as the star ingredient and simple pantry staples, you can create this restaurant-quality dish in your own kitchen for a perfect weeknight dinner.
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Course: Main Course
Cuisine: Chinese
Keyword: Shrimp
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 165kcal

Equipment

Chopping Board
Chef's Knife
Mixing Bowl
Wok
Whisk

Ingredients

For the Marinade:

  • 1 lb shrimp peeled and deveined
  • 1 tbsp Shaoxing wine
  • 1 tsp soy sauce
  • 1 tsp sesame oil

For the Sauce:

  • 2 tsp doubanjiang fermented bean paste
  • 1 tbsp ketchup
  • 1 tbsp hoisin sauce
  • ¼ cup chicken or vegetable broth

For Cooking:

  • 1 tsp vegetable oil
  • ½ tsp cornstarch
  • ½ tsp fresh ginger minced
  • 2 cloves garlic minced
  • Salt sugar, and white pepper to taste
  • Additional sesame oil for finishing

Instructions

  • Pat shrimp dry and toss with cornstarch. In a bowl, combine shrimp with Shaoxing wine, soy sauce, and sesame oil. Marinate for 5 minutes.
  • In a small bowl, whisk together doubanjiang, ketchup, hoisin sauce, and broth to create the sauce.
  • Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  • Add minced ginger and garlic to the oil, stir-frying for 15-20 seconds until fragrant.
  • Add the sauce mixture and cook for 30 seconds, stirring constantly.
  • Add marinated shrimp to the wok and stir-fry for 2-3 minutes until shrimp turn pink and are cooked through.
  • Season with salt, sugar, and white pepper to taste. Drizzle with sesame oil and serve immediately over rice or noodles.

Notes

Doubanjiang is available at Asian grocery stores and adds authentic Szechuan flavor - don't substitute with regular chili paste
Pat shrimp completely dry before cooking to prevent oil splatter and guarantee proper searing
Have all ingredients prepped before cooking as this dish comes together very quickly
Adjust spice level by using more or less doubanjiang according to your preference
Can substitute dry sherry for Shaoxing wine if unavailable
For extra heat, add dried red chilies or Szechuan peppercorns to the aromatics

Nutrition

Calories: 165kcal | Carbohydrates: 8g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 180mg | Sodium: 920mg | Potassium: 285mg | Fiber: 1g | Sugar: 6g