This Szechuan Shrimp recipe delivers a bold burst of flavor with a perfect balance of heat, sweetness, and umami. The large shrimp are lightly coated in a tapioca slurry to keep them tender and crispy, then quickly stir-fried with fresh ginger, garlic, and green onions. The sauce, built on a base of hot bean paste and ketchup, adds a rich, slightly tangy depth that coats every bite. It&# 226;ÂÂs a vibrant dish that comes together in under 30 minutes, making it an ideal weeknight dinner or an impressive appetizer for gatherings. Serve it hot over steamed rice to soak up every drop of the flavorful sauce. This classic Chinese home-style cooking technique highlights the natural sweetness of the shrimp while providing a satisfying kick from the spices.
Szechuan Shrimp
Description
This Szechuan Shrimp recipe delivers a bold burst of flavor with a perfect balance of heat, sweetness, and umami. The large shrimp are lightly coated in a tapioca slurry to keep them tender and crispy, then quickly stir-fried with fresh ginger, garlic, and green onions. The sauce, built on a base of hot bean paste and ketchup, adds a rich, slightly tangy depth that coats every bite. It&# 226;ÂÂs a vibrant dish that comes together in under 30 minutes, making it an ideal weeknight dinner or an impressive appetizer for gatherings. Serve it hot over steamed rice to soak up every drop of the flavorful sauce. This classic Chinese home-style cooking technique highlights the natural sweetness of the shrimp while providing a satisfying kick from the spices.Ingredients
Directions
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In a bowl, whisk together 1/2 large egg, 1 tsp tapioca starch, 1/8 tsp black pepper, 1 tsp sesame oil, 1 tsp soy sauce, and 1 tsp rice wine to create the marinade.
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Add the shelled shrimp to the marinade and toss until evenly coated. Let sit for 10 minutes.
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In a small bowl, mix 1 tsp tapioca starch with 1/4 cup water to create a slurry for thickening.
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Heat 1 cup peanut oil in a wok over high heat until shimmering.
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Add the marinated shrimp to the hot oil in a single layer. Stir-fry for 1-2 minutes until just pink and cooked through.
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Remove the shrimp from the wok and drain on paper towels.
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Reduce the oil in the wok to 3 tablespoons. Add finely chopped ginger, garlic, and the white parts of the green onions.
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Stir-fry the aromatics for 30 seconds until fragrant.
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Add 1 tbsp hot bean paste and 4 tbsp ketchup, stirring to combine with the oil.
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Return the cooked shrimp to the wok.
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Add 1/2 tsp salt and 1 tsp sugar. Pour in 1 tbsp rice wine and sizzle for 10 seconds.
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Stir in the tapioca slurry and toss until the sauce thickens and coats the shrimp.
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Garnish with chopped green onion greens and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 96.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 355.3mg15%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe directions listed additional ingredients not in the ingredient list: 1/2 large egg, 1/8 tsp black pepper, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice wine (for marinade), 1 tsp tapioca starch, 1/4 cup water, 2 slices ginger, 3 garlic cloves, 2 green onions, 1 tbsp hot bean paste, 4 tbsp ketchup, 1/2 tsp salt, 1 tsp sugar, 1 tbsp rice wine (for sauce), 1 tsp tapioca starch, and 1 cup peanut oil. Ensure you have these on hand.
For a spicier kick, increase the amount of hot bean paste or add red chili flakes.
Make sure the shrimp are patted dry before marinating to help the coating adhere better.
This dish is best served immediately while hot and crispy.
