What is szechuan shrimp

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. All Rights Reserved.

Szechwan Shrimp. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Szechwan Shrimp bellepepper. Szechwan Shrimp Alyssa Megan Burns. Szechwan Shrimp 12thangel. Szechwan Shrimp amandak23k. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch.

Add the shrimp and stir-fry until just done, 3 to 4 minutes. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes. Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top.

Serve the shrimp with the rice. Serve hot over steamed rice as a main dish. Notes This recipe separates the chili pepper seeds and discards them, so the final dish will be spicy but not outrageous spicy , and it will have an authentic look with a more fragrant taste.

The recipe uses enough oil to cover halfway up the shrimp to give it a light crispy texture but not as crispy as deep fried. You can use less oil as well, but the shrimp will not be crispy. Do not eat the chili peppers or Sichuan peppercorns. Serving: 1 serving , Calories: kcal , Carbohydrates: 8. Did You Make This Recipe? Leave a Review! Cancel Reply I love hearing from you! Rate This Recipe! Barnett Frankel says:. Maggie Zhu says:. Jamison crosby says:.

Nick S. RichWardlaw says:. Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen. You Might Also Like I want this. It is spicy, with the tang of fermented beans, and tons of umami. Szechuan shrimp is easy to make.

I usually serve this dish as a quick weeknight meal. As such, I lean towards a couple of simple sides. I usually serve steamed white rice and a steamed vegetable like broccoli or green beans alongside.

If you love spicy food and you love shrimp, try this Camarones a la Diabla , too! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food. My food writing has also been featured in major print and online pubications including Cooking Light , Fitness , San Jose Mercury News , San Francisco Chronicle , and other popular publications. More posts by this author.

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