Best Szechuan Shrimp Recipes

SZECHUAN SHRIMP WITH PEPPERS

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.

SZECHUAN SHRIMP STIR-FRY

Steps:

• Defrost shrimp, if needed.
• Heat vegetable oil in a skillet.
• Cook onions about halfway through.
• While onions cook, crush ramen noodles into small pieces or large crumbs.
• Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
• Stir-fry for a couple minutes, then serve warm or cold.

SZECHUAN SHRIMP

Steps:

• Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in seasoned wok before heating and wipe around.
• Heat wok and add scallions ginger and garlic.
• Stir-fry for a few seconds, then add shrimp.
• Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir sauce again, then add to wok, stirring constantly until mixture thickens.
• Serve with steamed rice.

SPICY SZECHUAN SHRIMP

Steps:

• Peel and devein shrimp and combine with cornstarch.
• In food processor chop garlic and ginger.
• Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
• In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
• Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
• Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
• Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
• Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
• Add sauce mix and bring to a boil, then add the shrimp and heat through.
• Serve over rice and enjoy.

SZECHUAN SHRIMP SALAD

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

WARM SZECHUAN SHRIMP AND SPINACH SALAD

Steps:

• In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

SPICY SZECHUAN SHRIMP STIR-FRY (LOW FAT)

Steps:

• In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
• In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
• In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
• Heat 2 tablespoons peanut oil a wok or large heavy frypan.
• Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
• Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
• Add in green onions; stir-fry for about 30 seconds.
• Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
• Transfer to a bowl and serve with rice.

SZECHUAN SHRIMP NOODLE SALAD

Steps:

• Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
• To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
• Rinse vegetables immediately in cold water. Place in refrigerator to cool.
• Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
• Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.

SHRIMP WITH HOT SAUCE, SZECHUAN STYLE

Steps:

• Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
• Stir together the cornstarch and water in a small dish and keep near the cooking area.
• Heat small amount of oil in wok or large skillet.
• Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
• Add a little oil to pan (if needed) and heat.
• Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
• Add the carrots and cook for 1- 1 1/2 minutes.
• Return the shrimp to the pan and toss with the carrots.
• Re-stir contents of seasoning bowl and add to pan.
• Quickly stir all ingredients.
• Re-stir the cornstarch and water slurry and add to the pan.
• Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
• Remove from heat and serve with steamed rice (if desired).

SZECHUAN SHRIMP AND BROCCOLI

Steps:

• 1. Thaw shrimp if using frozen.
• 2. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
• 3. Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
• 4. Add broccoli and stir fry for a few minutes until tender.
• 5. Next add shrimp and cook for about 2-3 minutes.
• 6. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
• 7. Once fully cooked, shrimp will be pink, opaque and curled.
• 8. Top with chopped green onion and sesame seeds.
• 9. Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste. You can even add an optional drizzle of Sriracha to kick things up a notch or two!

SZECHUAN SHRIMP AND NOODLE SOUP

Steps:

• In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
• Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
• Bring to a boil.
• Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
• Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
• Sprinkle each serving with peanuts from meal starter.

SZECHUAN SHRIMP WITH CHILI SAUCE

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

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.

SZECHUAN SHRIMP STIR-FRY

Steps:

• Combine first 8 ingredients in a small bowl and whisk to combine for sauce.
• Set aside.
• Heat oil in skillet to very hot.
• Toss in salt, onion, garlic, mushrooms and sesame seeds (if using), stirring until onions are tender.
• Stir in shrimp until pink.
• Finally, add sauce and stir for an additional 1 to 2 minutes.

SHUN LEE'S SZECHUAN SHRIMP

Steps:

• Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
• In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
• In a third bowl mix cornstarch and water.
• Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
• Have a large bowl ready with a strainer in it.
• Add shrimp to hot oil and cook until pink, no more than 2 minutes.
• Place in large bowl.
• Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
• Add scallion mixture and stir fry for 1 minute.
• Add drained shrimp and stir fry for 30 seconds.
• Add catsup mixture.
• Stir fry for 30 seconds.
• Add cornstarch mixture to pan.
• Cook and stir until slightly thickened.
• Serve with steamed rice.

SZECHUAN SHRIMP

Steps:

• Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
• Heat the oil in a wok or large skillet.
• Stir-fry the shrimp until pink and firm, about 2 minutes.
• Remove shrimp with a slotted spoon to a heated bowl.
• Add garlic to the skillet and stir-fry 1 minute.
• Add soy sauce mixture and cook stirring constantly, until bubbly.
• Return shrimp to skillet and heat for about 1 minute.
• Great served with fried rice or white. Enjoy!

CASSIES SZECHUAN SHRIMP

Steps:

• Gather ingredients
• Prepare sauce by mixing ketchup, water, soy sauce, corn starch, ginger, honey and red pepper flakes; set aside.
• Heat the oil in a wok or (can use a skillet)over medium high heat. When hot, add garlic and green onions, stir for about 30 seconds.
• Add the shrimp...toss in the oil.
• Pour in sauce. Heat until sauce is thick and bubbly. Such an easy, yet delicious meal. You will be amazed...