Description
This Mouthwatering Sichuan Shrimp Stir Fry brings the bold, spicy flavors of Sichuan cuisine to your dinner table in just 30 minutes. Featuring tender shrimp coated in a savory marinade and tossed with aromatic garlic, ginger, dried chili peppers, and Sichuan peppercorns, this dish balances heat and zest perfectly. Crunchy roasted peanuts add an extra layer of texture, making this stir fry a feast for the senses. Ideal for a quick weeknight meal that doesn’t compromise on flavor.
Ingredients
Scale
Shrimp Marinade
- 1 pound shrimp, peeled and deveined
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons cornstarch
Stir Fry
- 1 tablespoon vegetable oil (canola or sunflower recommended)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 3 stalks green onion (whites for cooking, greens for garnish)
- 5 pieces dried Chinese chili peppers (seeds removed if milder spice preferred)
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons doubanjiang (spicy broad bean paste)
- 1/2 cup roasted peanuts (can substitute cashews if allergic)
Instructions
- Marinate the Shrimp: Pat the shrimp dry with a paper towel. In a bowl, combine the shrimp with light soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for 15 minutes to absorb the flavors and develop a crispy coating.
- Prepare Dried Chilies: While the shrimp marinates, cut the dried chili peppers carefully, removing the seeds if you prefer less heat. Set aside for later use.
- Fry the Shrimp: Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Fry for 1 to 2 minutes on each side until the shrimp turn a golden brown and crispy. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the minced garlic, ginger, and the white parts of the green onion. Sauté for about 30 seconds, stirring constantly until fragrant but not burned.
- Add Flavor Base: Stir in the doubanjiang, dried chili peppers, Sichuan peppercorns, and roasted peanuts. Cook for approximately 1 minute, allowing the flavors to meld and the aromatics to toast slightly.
- Combine and Serve: Return the cooked shrimp to the skillet. Toss everything together thoroughly until the shrimp are well coated with the spicy sauce and seasonings. Transfer to a serving plate and garnish with the green parts of the green onion for a fresh finish.
Notes
- Remove chili seeds to reduce heat if desired.
- Substitute low-sodium soy sauce for a lower salt option.
- Dry sherry can be used if Shaoxing wine is unavailable.
- Use cashews instead of peanuts for allergy alternatives.
- Maintain medium-high heat to ensure shrimp get crispy without overcooking.
- Serve immediately for the best texture.
