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Szechuan Chili Shrimp packs a serious punch of flavor and crispiness, all in under 30 minutes with only one pan to clean. The bright heat from dried chiles, tingling Szechuan peppercorns, pops of ginger, and a glossy, savory sauce make this a must for nights when you want something bold but simple. I fell in love with this dish after a trip to Sichuan, and now I make it any time I want to bring that peppery zing to my kitchen without tons of fuss.
I still remember the first time my husband tried a bite straight from the skillet—he immediately asked if we could add this to our regular dinner rotation and now we have it on repeat.
Ingredients
- Large shrimp peeled and deveined: This is the star of the show so look for shrimp that are plump and firm—fresh or frozen both work as long as you pat them dry
- All-purpose flour: Helps create that irresistible crispy coating when frying
- Szechuan peppercorns: Provides the addicting numbing spice unique to this cuisine Toast and grind for the freshest flavor
- Vegetable oil or other light neutral oil: Choose one with a high smoke point so you get that crisp shell without burning
- Ginger Fresh and sliced into thin strips: Adds a bright zing and warmth to the dish
- Dried red chillies: Break these into small pieces for steady heat throughout Look for glossy vibrant peppers for max aroma
- Green onions Both white and green parts: White gives that oniony depth Green is for garnish and crunch
- Soy sauce low sodium: Builds a deep salty base to the sauce I prefer low sodium for more control
- Sesame oil: Gives classic nutty Szechuan aroma A little makes the difference
- Chinese Shaoxing wine: Adds umami and depth If you can find it use it
- Sugar: Just a bit to balance out the salty spicy notes
Step-by-Step Instructions
- Prepare the Shrimp:
- Dredge each shrimp thoroughly through the flour shaking off any excess This helps the shrimp get crunchy and golden later
- Toast and Grind the Peppercorns:
- Place the Szechuan peppercorns in a dry skillet over medium heat Toast them for about three minutes until fragrant then quickly grind them to a fine powder with a mortar and pestle This step brings out their unique numbing flavor and aroma
- Mix the Sauce:
- Whisk together soy sauce sesame oil Shaoxing wine and sugar in a small bowl Make sure the sugar dissolves fully for a smooth glossy finish
- Pan Fry the Shrimp:
- Heat a generous amount of vegetable oil in a large skillet over medium high Once hot add the shrimp in batches so you do not crowd the pan Fry about two to three minutes each side until crisp and golden Remove them to a paper towel to drain excess oil
- Sauté Aromatics:
- Discard used oil from the skillet Give your pan a quick wipe if needed Pour in fresh vegetable oil and set over medium high Scatter in the ginger strips dried chillies and the white parts of green onion Sauté only about a minute stirring often as you do not want them to burn
- Toss Everything Together:
- Return the fried shrimp to the skillet Immediately sprinkle with the toasted ground peppercorns Generously toss to coat all pieces Drizzle the prepared sauce over the top Quickly toss again until all shrimp are glossy and well coated
- Garnish and Serve:
- Scatter the green tops of the onions over everything for freshness Serve right away while hot and crispy ideally piled over a bowl of steaming rice
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My favorite ingredient has to be the Szechuan peppercorn because the tingly numbing flavor is truly unlike anything else I have tasted It always brings back memories of family dinners where we would compete to see who could handle the most heat My kids now love helping me toast and grind them before we start cooking
Storage Tips
Szechuan Chili Shrimp keeps beautifully in the refrigerator in an airtight container for up to four days When reheating you can use short bursts in the microwave but for best results and to maintain crispiness reheat in the oven at 375 degrees until hot
Substitutions
If you can not find authentic Szechuan peppercorns try mixing equal parts whole black peppercorns and coriander seeds This will give some of the warmth and slight tang but will not have the numbing quality For Shaoxing wine a splash of dry sherry or even apple juice can work in a pinch
Serving Suggestions
Serve these spicy shrimp over fluffy white rice or with a bowl of steamed jasmine or brown rice For something fresh add a quick cucumber salad on the side This dish also makes a killer filling for lettuce wraps with crunchy vegetables
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Cultural and Historical Context
Szechuan cuisine is known around the world for its bold flavors and liberal use of chiles and unique spices The signature peppercorns in this region create a mouth tingling sensation that sets these dishes apart This recipe brings a bit of that tradition right to your home with easy to find ingredients
Commonly Asked Questions
- → What gives Szechuan shrimp its signature spiciness?
Szechuan peppercorns and dried red chilies create bold heat and numbing spice, balanced by ginger and savory sauce.
- → Can I substitute Szechuan peppercorns if unavailable?
A mix of black pepper and coriander seeds can mimic the flavor, but true Szechuan peppercorns offer unique tingle.
- → What's the best oil to use for frying shrimp?
Vegetable or canola oil are optimal as they handle high heat well and ensure the shrimp crisps up perfectly.
- → How can I bake the shrimp instead of frying?
Arrange dredged shrimp on a lined baking sheet, bake at 400°F for about 10–12 minutes per side until golden.
- → What pairs well with Szechuan chili shrimp?
Steamed jasmine rice or stir-fried noodles make excellent accompaniments to soak up the spicy sauce.
- → How should leftovers be stored and reheated?
Keep shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to retain crispiness.