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!
If you’re a fan of heat and flavor, you’re going to love these Szechuan Chili Shrimp! Made with staple Asian ingredients, these crispy fried shrimp are super easy to make and will tantalize your taste buds like no other! Spicy, succulent and oh so delicious, this recipe truly packs a punch.
Szechuan Chili Shrimp
- Easy To Make – Uses One Skillet
- Takes Under 30 Minutes
- Minimal Clean-Up
- Quick & Delicious
I love making shrimp, mostly because of how easy it is! They are super quick (typically ALWAYS under 30 minutes) and they’re so versatile. You can dress them up or dress them down, but they’re always delicious.
For this recipe, we are upping the ante in the heat department, with spicy dried red chilis and ground up Szechuan peppercorns. If you’re ready for a flavorful, crispy bite of shrimp, this one’s for you!
Ingredient Notes
- Shrimp – I used large shrimp, peeled and deveined. You can use fresh or frozen shrimp for this recipe, if using frozen make sure they are fully thawed.
- Szechuan Peppercorns – Szechuan peppercorn are not spicier than black peppercorns, but cause the mouth tingle and acts to enhance tastes. If you truly can’t find them, a combination of freshly ground black pepper and coriander seeds can be used as an alternative for a similar effect. See “FAQs & Expert Tips” for more info.
- Green Onions – We are using the entire onion for this recipe. White parts chopped, green parts cut into 2 inch pieces.
- Flour – All-purpose flour works best. This is going to coat our shrimp.
- Vegetable Oil – We want to use a light oil for frying. See “FAQs & Expert Tips” for more info.
- Ginger – Fresh ginger is best for this recipe! I used a 2 inch piece, peeled and sliced into thin strips. Use as much or as little as your prefer.
- Chilis – Dried red chillies, cut into small ½ inch pieces.
Sauce
- Soy Sauce – Same as above! Low sodium.
- Sesame Oil – Regular or toasted!
- Chinese Shaoxing Wine – A staple in Chinese food! If you’ve ever wondered why your homemade Chinese food doesn’t taste exactly like what you’d get at a restaurant, this cooking wine may be the key missing element! Shaoxing wine can be commonly found at any Chinese grocery store, and if you want to cook a lot of Asian dishes at home, I highly suggest purchasing a bottle! Check out “FAQs & Expert Tips” for more info and substitutions.
- Sugar – Regular granulated. Substitute honey if you prefer. We just want a little sweetness to balance the dish.
How To Make Szechuan Chili Shrimp
- 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.
FAQs & Expert Tips
FAQs
Shaoxing wine is perhaps the most commonly used ingredient in Chinese cuisine! You’d be surprised by how much depth and flavor complexity it adds to a dish. It’s One of the oldest forms of rice wine in China, with a production process involving fermenting rice, water, and a small amount of wheat to create a dark amber color, with a mildly sweet, fragrant aroma.
Like I said, I highly recommend picking up a bottle of this if you love cooking dishes such as this! If you truly can’t locate it or want a quick substitution for this recipe, here are some options:
Dry sherry – This is the most commonly used substitution! Any dry sherry will do.
Mirin – A sweet Japanese cooking wine.
Cooking Sake / Japanese Rice Wine – This is a bit lighter in flavor than a typical Chinese cooking wine, but is an acceptable substitute.
This is the other ingredient people may find intimidating, other than that it’s easy breezy! You can find Szechuan or “Sichuan” peppercorns in the international section of your grocery store, in specialty spice stores, or in most Asian groceries. When this fragrant but mouth-numbing spice is married with dried red chillies (the other key ingredient in this dish), it is believed to produce a numbing effect which reduces the chile pepper’s heat.
Tips
- If you can’t find Szechuan peppercorns, a combination of black pepper and coriander seeds can be used. However, if you do have Szechuan peppercorns, make sure to toast them first and then grind them up real fine.
- Any type of light/vegetable oil is best to use for frying. Vegetable or canola oil are both optimal choices.
- Cast iron skillets are the best tool for frying because they distribute heat more evenly; and even better, they retain heat! Non-stick skillets work as well.
- You can bake these as well, just follow all steps listed until frying. Preheat oven to 400°F and place shrimp on a parchment/silpat lined baking sheet. Bake 10 to 12 min on the first side, flip and bake for another 10 to 12 minutes or until golden brown. Finish as instructed.
Storing Leftovers
Store leftover Szechuan chili shrimp in an airtight container in the fridge for 3-4 days.
Reheating
- Microwave: Microwave at 10-20 second intervals until heated through, or your can reheat them in the oven to retain crispiness.
- Oven: Preheat your oven to 375°F. Place the shrimp on a sheet pan and bake them for 10-15 minutes, or until completely heated through.
Freezing/Make Ahead
If you want to keep your Szechuan chili shrimp for longer to use for future meals, make sure they have cooled down, then place the cooked shrimp on a parchment paper lined baking sheet, cover with plastic wrap, and freeze for 1-2 hours or until solid (this will prevent them from sticking together when stored). Transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months.
Thaw completely and reheat in the oven to retain crispiness.
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Szechuan Chili Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup all-purpose flour
- 1 tbsp 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
Sauce
- ⅓ cup soy sauce low sodium
- 2 tsp sesame oil
- 2 tbsp Chinese Shaoxing wine
- 1 tsp sugar
Instructions
- 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.
Recipe Notes
- If you can’t find Szechuan peppercorns, a combination of black pepper and coriander seeds can be used. However, if you do have Szechuan peppercorns, make sure to toast them first and then grind them up real fine.
- Any type of light/vegetable oil is best to use for frying. Vegetable or canola oil are both optimal choices.
- Cast iron skillets are the best tool for frying because they distribute heat more evenly; and even better, they retain heat! Non-stick skillets work as well.
- You can bake these as well, just follow all steps listed until frying. Preheat oven to 400°F and place shrimp on a parchment/silpat lined baking sheet. Bake 10 to 12 min on the first side, flip and bake for another 10 to 12 minutes or until golden brown. Finish as instructed.
- Store leftover Szechuan chili shrimp in an airtight container in the fridge for 3-4 days.
- Reheating in Microwave: Microwave at 10-20 second intervals until heated through, or your can reheat them in the oven to retain crispiness.
- Reheating in Oven: Preheat your oven to 375°F. Place the shrimp on a sheet pan and bake them for 10-15 minutes, or until completely heated through.
- If you want to keep your Szechuan chili shrimp for longer to use for future meals, make sure they have cooled down, then place the cooked shrimp on a parchment paper lined baking sheet, cover with plastic wrap, and freeze for 1-2 hours or until solid (this will prevent them from sticking together when stored). Transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw completely and reheat in the oven to retain crispiness.
I know it’s called “Szechuan chili shrimp” but if we were to make again, we agreed we would probably omit the Szechuan peppercorns entirely. We did not know Szechuan peppercorns leaves your tongue with a tingly sensation, and consensus was that it was unpleasant. I also personally felt the flavor profile was one-note, just pepper basically.
So tasty and great over rice! We just loved them.