Szechuan-styled Shrimp

szechuan-shrimp
szechuan-shrimp

Without fail, like clockwork, any time I visit my parents, my mom always asks me to make this for the family. I don’t really get a chance to say yes or no, because the ingredients are ready for me when I arrive. It’s just a matter of what day and when, hah.

Either way, I know why my mom likes this dish. It’s spicy in all the right ways without being overbearing. The bite of the shrimp, especially when perfectly cooked is bliss. After making this so many times, I’ve perfected the timing to get the perfect bite every time. Lots of flavor, and simple (and few) ingredients!

It is seriously a must make for any kitchen. You’ll impress your guests, especially those who love seafood. Serve on a bed of rice, and you’re setting yourself up for a good time and great meal! And also, it’s really not that spicy... unless you want it to be!


Ingredients

  • 2 tbsp oil

  • 1 tbsp ginger (finely chopped, sub ginger powder)

  • 3 garlic cloves (finely chopped)

  • 2 stalks green onion (finely chopped)

  • 1 lb shrimp (shelled and deveined)

  • Cilantro (finely chopped, to garnish)

Sauce

  • 1 6-oz can tomato paste (sub 3 tbsp ketchup)

  • 2 tbsp chili bean sauce

  • 2 tbsp black vinegar (sub apple cider vinegar)

  • Salt and pepper (to taste)

  • 2 tbsp brown sugar

  • 2 tbsp sesame oil

Instructions

Note: An absolute must for this dish is to use double the sauce, which I have already accounted for. Trust me, this is a must and you’ll thank me; otherwise, the sauce just barely adds much to the shrimp. It’s perfect over white rice and you’ll be licking the pan clean.

  1. Before cooking, prepare the sauce in a small mixing bowl.

  2. Heat a wok or a skillet over medium-high heat and add the oil. I typically go in half and half with this, 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil. When the oil is shimmering, add the ginger, garlic, and green onion. Fry for about 30-60 seconds, until the aroma fills your kitchen. Add the shrimp. Fry for about 1 minute, until the shrimp starts to become pink in color.

  3. Add the sauce to the skillet, cook and stir all the ingredients together for about 3 minutes. Serve on top of steaming white rice, and garnish with cilantro for a wonderful meal.

Recipe adapted from Epicurious.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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