Best Szechuan Shrimp With Peppers Recipes

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Szechuan Shrimp, A Classic Chinese Restaurant Dish image

Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.

Provided by Bill

Time 30m

Number Of Ingredients 21

Ingredients

1 pound shrimp ((450g, size 50/60, peeled and de-veined))
1 teaspoon vegetable oil ((plus 2 tablespoons, divided))
½ teaspoon cornstarch
½ teaspoon ginger ((minced))
2 teaspoons doubanjiang (chili bean sauce)
2 cloves garlic ((minced))
¼ cup shallots or red onion ((minced))
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
¼ cup water chestnuts ((chopped, optional))
1 medium carrot ((very finely chopped))
½ red bell pepper ((diced))
1 cup chicken stock ((120 ml))
1 teaspoon rice vinegar
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon fresh ground white pepper
2 tablespoons cornstarch ((mixed with 2 tablespoons of water))
1 scallion ((chopped))

Steps:

Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SZECHUAN SHRIMP RECIPE

Szechuan Shrimp Recipe image

This Szechuan shrimp recipe is easy to make and perfect for the spicy food lover with crispy shrimp and vegetables tossed in a vibrant Szechuan sauce.

Provided by Mike Hultquist

Categories Main Course

Number Of Ingredients 24

Ingredients

1 pound shrimp (peeled and deveined)
1/4 cup soy sauce
Salt and pepper to taste
1/2 cup corn starch
1 tablespoon sesame oil (or use olive oil)
1 large bell pepper (chopped)
2 jalapeno peppers (chopped (Optional for extra spicy! Use jalapenos for medium heat.))
1 cup Snap peas
1 tablespoon Szechuan peppercorns (or use black peppercorns)
1/4 cup peanuts (chopped (plus more for garnish - cashews are great here, too!))
1/4 soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger (fresh minced ginger is good too)
1 tablespoon honey (or more for sweeter)
1 tablespoon chili garlic sauce
1 teaspoon garlic powder (fresh minced garlic is good too)
1 teaspoon sriracha (or more to taste)
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch for thickening
1/2 - 1 teaspoon Szechuan peppercorns (lightly toasted and ground or use black peppercorns instead)
1/2 - 1 teaspoon Chinese 5 spice
Cooked white rice or noodles (spicy chili flakes)

Steps:

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

Nutrition Facts : Calories 383 kcal, Carbohydrate 34 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 287 mg, Sodium 1989 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving

SZECHWAN SHRIMP

Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories World Cuisine Recipes Asian Chinese

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

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.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

SZECHUAN SHRIMP WITH PEPPERS

Szechuan Shrimp with Peppers image

Categories Garlic Ginger Pepper Stir-Fry Shrimp Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons dry Sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 red bell pepper, cut into 1-inch diamond-shape pieces
6 green onions, cut into 1/2-inch pieces
Cooked rice

Steps:

Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.