Szechwan Shrimp Chili Shrimp Recipes

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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

Categories     Fish and Seafood

Time 30m

Number Of Ingredients 21

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 CHILI SHRIMP



Szechuan Chili Shrimp image

Crispy, spicy, Szechuan Chili Shrimp! This easy dish is loaded with flavor. Made with a simple but delicious sauce that is out of this world, you can't go wrong with this one pan, less than 30 minute recipe!

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 27m

Number Of Ingredients 11

1 pound large shrimp (peeled and deveined)
1 cup all-purpose flour
1 tablespoon Szechuan peppercorns
¼ cup vegetable oil (plus 2 tbsp)
2 inch ginger piece (peeled and sliced into thin strips)
8 dried red chillies (cut into small ½ inch pieces)
5 green onions (white parts chopped, green parts cut into 2 inch pieces)
⅓ cup soy sauce (low sodium)
2 teaspoon sesame oil
2 tablespoon Chinese Shaoxing wine
1 teaspoon sugar

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.

Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 30 g, Protein 28 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 286 mg, Sodium 1597 mg, Fiber 2 g, Sugar 2 g

SZECHWAN SHRIMP (CHILI SHRIMP)



Szechwan Shrimp (Chili Shrimp) image

I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.

Provided by Jessica K

Categories     One Dish Meal

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 11

1/2 lb shrimp, peeled and deveined
2 -3 garlic cloves, minced
2 teaspoons ginger, grated
1 teaspoon dried red chili pepper (or chili flakes)
3 scallions, minced
3 tablespoons sesame oil
2 tablespoons sherry wine
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon cornstarch, mixed with
2 tablespoons water

Steps:

  • In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
  • Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
  • Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

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

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 CHILI SAUCE



Szechuan Shrimp with Chili Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons Shao Hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil
1/2 teaspoon sugar
1/2 teaspoon MSG
2 tablespoons fresh ginger root, finely minced
6 scallions, finely minced (about 2/3 cup)
3 tablespoons finely minced garlic
3 dried red chilies
4 cups peanut oil

Steps:

  • Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
  • In a wok, bring 4 cups of peanut oil to 375 degrees.
  • When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
  • Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

SZECHUAN SHRIMP



Szechuan Shrimp image

This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed. Oriental chili sauce is hot, be careful.

Provided by flgolfgirl

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/4 lbs medium shrimp (fresh or frozen)
4 teaspoons reduced sodium soy sauce
4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger
1 tablespoon dry sherry or 1 tablespoon water
1 tablespoon oriental chile sauce with garlic
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1/8 teaspoon kosher salt
fresh ground black pepper
1 1/2 teaspoons reduced sodium soy sauce
1/2 teaspoon cornstarch
4 teaspoons canola oil or 4 teaspoons extra virgin olive oil
3 garlic cloves (minced, 1 1/2 tsp minced)
2 cups fresh mushrooms (sliced)
1 medium red bell pepper (cut into 1/2 inch)
2 cups fresh pea pods (trimmed)
6 cups Chinese cabbage (Napa, shredded)
1/4 cup dry roasted peanuts
2 tablespoons green onions (sliced)

Steps:

  • Thaw shrimp, if frozen.
  • Peel and devein shrimp.
  • Rinse shrimp; pat dry with paper towels.
  • For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
  • Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
  • Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
  • In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
  • Add mushrooms; stir-fry for 3 minutes.
  • Add bell pepper; stir-fry for 1 minute.
  • Add pea pods; stir-fry for 2 minutes.
  • Remove vegetables from wok.
  • Add remaining 2 teaspoons oil to wok or skillet.
  • Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
  • Stir sauce; add to wok.
  • Cook and stir until boiling; cook and stir for 2 minutes more.
  • Add mushroom mixture and Chinese cabbage; toss to coat.
  • To serve, sprinkle with peanuts and green onions.

Nutrition Facts : Calories 363.6, Fat 15.8, SaturatedFat 2.1, Cholesterol 216.3, Sodium 663.6, Carbohydrate 17.3, Fiber 4.6, Sugar 5.8, Protein 36.6

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

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.

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