Ingredients
For the Shrimp & Marinade:
- Shrimp: 1 lb (about 450g) large shrimp, peeled, deveined, tails on or off (your preference)
- Cornstarch: 1 tablespoon
- Shaoxing Wine (or Dry Sherry): 1 tablespoon
- Soy Sauce: 1 teaspoon (low sodium recommended)
- White Pepper: ¼ teaspoon (optional, but adds a nice warmth)
- Sesame Oil: ½ teaspoon
For the Szechuan Sauce:
- Chicken Broth (or Water): ¼ cup (60ml), low sodium preferred
- Doubanjiang (Pixian Broad Bean Chili Paste): 1.5 – 2 tablespoons (adjust to your heat preference)
- Soy Sauce: 1 tablespoon (low sodium recommended)
- Chinese Black Vinegar (or Rice Vinegar): 1 tablespoon
- Sugar: 1 tablespoon (balances the heat and vinegar)
- Shaoxing Wine (or Dry Sherry): 1 tablespoon
- Sesame Oil: 1 teaspoon
- Cornstarch: 1 teaspoon (mixed with 1 tablespoon cold water to make a slurry)
- Ground Szechuan Peppercorns: ½ – 1 teaspoon, toasted and ground (adjust to your málà preference)
For the Stir-Fry:
- Cooking Oil: 2-3 tablespoons (high smoke point oil like peanut, canola, grapeseed, or vegetable oil)
- Dried Red Chilies: 5-10 (e.g., Tian Jin or Chiles de Árbol), snipped in half (seeds removed for less heat, keep for more)
- Garlic: 4-5 cloves, minced
- Ginger: 1 tablespoon, freshly grated or finely minced
- Scallions (Green Onions): 4-5 stalks, white parts chopped (about 2 inches), green parts sliced thinly for garnish
- Optional Vegetables: 1 – 1.5 cups total of additions like:
- Sliced Red Bell Pepper (½ pepper)
- Sliced Green Bell Pepper (½ pepper)
- Sliced Onion (½ medium onion)
- Snow Peas (handful)
- Broccoli Florets (small, bite-sized)
- Celery (1-2 ribs, diagonally sliced)
For Garnish (Optional):
- Toasted Sesame Seeds
- Reserved Sliced Green Scallion Tops
- Fresh Cilantro Leaves
Instructions
- Marinate the Shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels (this helps them sear rather than steam). In a medium bowl, combine the shrimp with the marinade ingredients: 1 tbsp cornstarch, 1 tbsp Shaoxing wine, 1 tsp soy sauce, ¼ tsp white pepper (if using), and ½ tsp sesame oil. Toss well to coat evenly. Let it sit for at least 15-20 minutes at room temperature while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients except the cornstarch slurry: ¼ cup chicken broth, 1.5-2 tbsp Doubanjiang, 1 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and ½-1 tsp ground Szechuan peppercorns. Set aside. Prepare the cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water in a separate tiny bowl until smooth. Keep this nearby.
- Mise en Place (Prep Everything): Chop your garlic, ginger, and scallion whites. Slice any optional vegetables you are using. Have the dried chilies ready. Ensure the marinated shrimp, the prepared sauce, and the cornstarch slurry are all within easy reach of your stovetop. Stir-frying moves fast!
- Toast Szechuan Peppercorns (If Using Whole): If you’re starting with whole Szechuan peppercorns, toast them in a dry skillet over medium-low heat for 2-3 minutes, shaking the pan frequently, until fragrant. Let them cool completely, then grind them finely using a spice grinder or mortar and pestle. (Skip this step if using pre-ground).
- Heat the Wok/Skillet: Place your wok or large, heavy-bottomed skillet over high heat. Let it get smoking hot – a drop of water should evaporate instantly.
- Sear the Shrimp: Add 1-1.5 tablespoons of cooking oil to the hot wok. Swirl to coat. Carefully add the marinated shrimp in a single layer (work in batches if necessary to avoid overcrowding). Sear for about 60-90 seconds per side, just until pink and lightly golden but not fully cooked through. Remove the shrimp promptly from the wok and set aside on a plate. They will finish cooking later.
- Bloom Aromatics and Chilies: Add the remaining 1-1.5 tablespoons of oil to the wok. Reduce the heat slightly to medium-high. Add the dried red chilies and stir-fry for about 15-30 seconds until they darken slightly and become fragrant (be careful not to burn them, or they will become bitter). Add the minced garlic, grated ginger, and chopped scallion whites. Stir-fry vigorously for about 30-45 seconds until highly aromatic.
- Stir-Fry Vegetables (If Using): If you’re adding vegetables, add the firmer ones first (like bell peppers, broccoli, celery, onion). Stir-fry for 2-3 minutes until they are crisp-tender. If using softer vegetables like snow peas, add them during the last minute of this stage.
- Combine and Sauce: Return the partially cooked shrimp to the wok. Give the prepared Szechuan sauce a quick stir (the Doubanjiang can settle) and pour it into the wok over the shrimp and vegetables. Bring the sauce to a vigorous simmer, tossing everything constantly to coat well. Let it bubble for about 30-60 seconds.
- Thicken the Sauce: Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring continuously. The sauce will thicken and become glossy almost immediately (within 15-30 seconds). Ensure the shrimp are fully cooked through (opaque and curled).
- Finish and Serve: Remove the wok from the heat. Stir in most of the sliced green scallion tops (reserving some for garnish). Taste and adjust seasoning if necessary (though it likely won’t need extra salt due to the Doubanjiang and soy sauce). Immediately transfer the Szechuan Shrimp to a serving platter. Garnish with the reserved green scallion tops, toasted sesame seeds, and cilantro leaves, if desired. Serve hot!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450 kcal