Spicy Sichuan Shrimp
Quick Sichuan shrimp stir-fry with numbing peppercorns and Tien Tsin chiles. Ready in minutes with simple tips to control heat and avoid overcooking.
This is a personal favorite of mine. I discovered it while playing with many different recipes.
Submitted by: Olivia from Chicago, IL
Yield: 3-4
- Stir-fry quickly on very high heat so shrimp stay tender and sauce glazes the shrimp.
- Toast then remove Sichuan peppercorns to flavor the oil without biting into them.
- Adjust heat by changing Tien Tsin pepper amount or swapping in milder chiles; store leftovers 2 to 3 days.
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Preparation Instructions:
Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the peppercorns and sauté for 1 minute. With slotted spoon, remove peppercorns from oil. Add torn tien tsin peppers, ginger, garlic, green peppers and scallions.
Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minute.
Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Garnish with sliced scallions and/or toasted sesame seed. Serve immediately.
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Frequently Asked Questions
How spicy is this dish and how can I control the heat?
This is quite spicy. Sichuan peppercorns add a numbing sensation while Tien Tsin chiles add heat. To reduce spice, use fewer Tien Tsin peppers, remove seeds, or swap them for milder chiles like red pepper flakes or Anaheim. To increase heat, add more Tien Tsin or a dash of chili oil.
What can I use instead of Tien Tsin chiles?
If you cannot find Tien Tsin, use Thai bird's eye chiles, crushed red pepper, or chile flakes. Start with a small amount and taste, since heat levels vary between chiles.
Can I substitute Sichuan peppercorns?
Sichuan peppercorns give a unique numbing citrus note. If you do not have them, use a small amount of freshly ground black pepper and a pinch of toasted coriander to add brightness. Ground Sichuan pepper or Szechuan powder is an ideal direct substitute.
What size and how should I prep the shrimp?
Use 1 pound of raw, shelled, deveined shrimp. Large shrimp (16 to 20 count) work well. Pat them dry before cooking so they sear quickly and do not steam.
How do I avoid overcooking the shrimp?
Cook on very high heat and stir-fry fast. Add shrimp to the hot wok and cook about 1 minute until they start to turn opaque, then add the sauce and finish for 2 to 3 more minutes. Remove from heat as soon as they are firm and opaque.
Is this recipe gluten-free and low carb?
Yes. The listed ingredients are naturally gluten-free and low in carbs. Check labels on tomato paste and any sweetener if you need a strict gluten-free option. Use Splenda or another low carb sweetener to cut sugar.
How long can I store leftovers and how should I reheat them?
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently in a skillet over medium heat for a few minutes. Do not overcook during reheating or the shrimp will become rubbery.
What should I serve with Spicy Sichuan Shrimp?
Serve with steamed rice, fried rice, or noodles to balance the heat. It also pairs well with simple steamed greens, a cucumber salad, or lettuce leaves for wraps. Garnish with scallions, cilantro, or sesame seeds.
How spicy is this dish and how can I control the heat?
This is quite spicy. Sichuan peppercorns add a numbing sensation while Tien Tsin chiles add heat. To reduce spice, use fewer Tien Tsin peppers, remove seeds, or swap them for milder chiles like red pepper flakes or Anaheim. To increase heat, add more Tien Tsin or a dash of chili oil.
What can I use instead of Tien Tsin chiles?
If you cannot find Tien Tsin, use Thai bird's eye chiles, crushed red pepper, or chile flakes. Start with a small amount and taste, since heat levels vary between chiles.
Can I substitute Sichuan peppercorns?
Sichuan peppercorns give a unique numbing citrus note. If you do not have them, use a small amount of freshly ground black pepper and a pinch of toasted coriander to add brightness. Ground Sichuan pepper or Szechuan powder is an ideal direct substitute.
What size and how should I prep the shrimp?
Use 1 pound of raw, shelled, deveined shrimp. Large shrimp (16 to 20 count) work well. Pat them dry before cooking so they sear quickly and do not steam.
How do I avoid overcooking the shrimp?
Cook on very high heat and stir-fry fast. Add shrimp to the hot wok and cook about 1 minute until they start to turn opaque, then add the sauce and finish for 2 to 3 more minutes. Remove from heat as soon as they are firm and opaque.
Is this recipe gluten-free and low carb?
Yes. The listed ingredients are naturally gluten-free and low in carbs. Check labels on tomato paste and any sweetener if you need a strict gluten-free option. Use Splenda or another low carb sweetener to cut sugar.
How long can I store leftovers and how should I reheat them?
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently in a skillet over medium heat for a few minutes. Do not overcook during reheating or the shrimp will become rubbery.
What should I serve with Spicy Sichuan Shrimp?
Serve with steamed rice, fried rice, or noodles to balance the heat. It also pairs well with simple steamed greens, a cucumber salad, or lettuce leaves for wraps. Garnish with scallions, cilantro, or sesame seeds.
All things considered, I should have hated this dish. I can’t tolerate spicey food, and I hate shrimp. The fact that I tasted it with shrimp and liked it really says a lot. I made it myself with fried tofu and red peppers in addition to the green, and it was fantastic. The tien tsin peppers provide a flavorful hot that doesn’t build up and overwhelm everything else.