Shrimp Szechuan Style Recipes

SZECHUAN SHRIMP

Steps:

• Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in seasoned wok before heating and wipe around.
• Heat wok and add scallions ginger and garlic.
• Stir-fry for a few seconds, then add shrimp.
• Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir sauce again, then add to wok, stirring constantly until mixture thickens.
• Serve with steamed rice.

SZECHUAN SHRIMP RECIPE

Steps:

• Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
• Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
• Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
• In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
• Serve hot, as is or with a bowl of jasmine rice.

ONE-POT GARLICKY SHRIMP & BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium heat. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry, until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.
• Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute. Add shrimp and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

SZECHUAN SHRIMP RECIPE

Steps:

• Dust the baby corn lightly with corn flour and a pinch of salt and stir fry them in a little oil till crisp.
• Mix ketchup, chili sauce, wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in a wok and set it to heat. When the wok is hot add ginger and garlic. Stir-fry for a few seconds, then add the shrimp and vegetables.
• Stir constantly for about two minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir in the sauce to the wok, stirring constantly until mixture thickens and the sauce starts bubbling. Add the crisp baby corn to the sauce and stir it in. Serve hot with steamed rice.

SZECHUAN SHRIMP STIR FRY

Steps:

• Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.
• Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.
• Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.
• Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.
• Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

SPICY SZECHUAN SHRIMP

Steps:

• In a medium bowl, toss together the shrimp with 2 tablespoons of the Shaoxing wine and 2 teaspoons of the cornstarch.
• In a small bowl, combine ½ cup of the water, chili oil with black beans, doubanjiang, soy sauce, Szechuan peppercorns or pepper-salt, and the remaining tablespoon of wine.
• In a separate small bowl, combine the remaining teaspoon of cornstarch with the remaining teaspoon of water.
• Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until just opaque, 3 to 4 minutes. Remove the shrimp from the skillet.
• Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
• Add the sauce mixture to the skillet and bring to a boil. Cook, stirring, for a minute or two, then return the shrimp to the skillet along with any accumulated juices.
• Bring the sauce back to a boil and then add the cornstarch-water mixture. Cook, stirring, for another minute or two until the shrimp is heated through and the sauce thickens.
• Serve hot, garnished with scallions.

SHRIMP WITH HOT SAUCE, SZECHUAN STYLE

Steps:

• Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
• Stir together the cornstarch and water in a small dish and keep near the cooking area.
• Heat small amount of oil in wok or large skillet.
• Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
• Add a little oil to pan (if needed) and heat.
• Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
• Add the carrots and cook for 1- 1 1/2 minutes.
• Return the shrimp to the pan and toss with the carrots.
• Re-stir contents of seasoning bowl and add to pan.
• Quickly stir all ingredients.
• Re-stir the cornstarch and water slurry and add to the pan.
• Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
• Remove from heat and serve with steamed rice (if desired).

SZECHUAN CHILI SHRIMP

Steps:

• Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.
• Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.
• Make Sauce: In a small bowl combine the sauce ingredients together.
• Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.
• Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.
• Serve: Garnish with the green part of the green onions and serve with rice.

SZECHWAN GARLIC SHRIMP

Steps:

• Heat oil in a large wok or skillet set over medium-high heat. Add shrimp and cook, turning, for 1 to 2 minutes or until pink and starting to brown. Transfer to a plate.
• Add onion, carrot and green pepper. Cook, over medium heat, for 5 minutes or until softened. Add VH® Sweet & Spicy Szechuan Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; add shrimp and water chestnuts to wok.
• Simmer for 2 minutes or until shrimp is cooked through. Serve over cooked noodles and sprinkle with green onion.

HOW TO MAKE SZECHUAN SHRIMP?

Steps:

• Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
• Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.
• Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
• Sauté the aromatics- add minced ginger and garlic stir fry for about 20 seconds.
• Add the sauce and Sichuan peppercorns stirring for another 20 seconds.
• Add shrimps in cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.
• Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

SZECHUAN SHRIMP

Steps:

• In a bowl, add cleaned and deveined shrimp, pepper powder, salt, baking soda, Chinese five-spice powder, ginger garlic paste (optional), and cornstarch
• Mix well everything and it is ready to be fried. You can also rest the shrimp for 10 to 15 minutes
• In a pan with medium heat, pour sesame oil and place the marinated shrimp one by one
• Allow the shrimp to fry for 3 to 5 minutes on both sides. Make sure not to over fry which makes the shrimp hard and chewy
• Remove the fried shrimp from the oil and reserve it for later use
• In the same pan with the remaining oil, add ginger, garlic, dry red chili, and sauté until it turns aromatic
• Add the scallions and give a quick stir
• Now add the fried Shrimp, and crushed Szechuan Peppercorns and give a good mix. Now the delicious Szechuan Shrimp is ready for you to taste and enjoy
• Serve this hot and spicy Szechuan Shrimp with rice, noodles, or dishes of your choice

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

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!

SHRIMP SZECHUAN-STYLE

Steps:

• Combine the soy sauce, sugar, sesame oil, and rice wine in a bowl and mix well to dissolve the sugar. Set aside. Whisk together the cornstarch and water until smooth and set aside. Heat half of the oil in a wok or heavy skillet over medium-high heat. Add the shrimp and cook just until they start to turn pink. Remove from the wok with a slotted spoon and set aside. Add the remaining oil to the wok. Add the Szechuan seasoning, garlic, and vegetables to the wok. Cook, stirring constantly, until the vegetables are done (5-7 minutes for fresh, 3-5 minutes for frozen). Return the shrimp to the wok along with the soy sauce mixture. Add the cornstarch mixture and cook, stirring constantly, until the sauce has thickened and the shrimp are cooked. If the sauce is too thick, add 1-2 tablespoons of broth or water. Serve hot with rice or Asian noodles, if desired.

SZECHUAN SHRIMP RECIPE

Steps:

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

SZECHWAN SHRIMP

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.