Spicy Sichuan Shrimp

This is a personal favorite of mine. I discovered it while playing with many different recipes.

Yield: 3-4

Featured Ingredients

This pepper is quite unique; incredibly aromatic and flavorful, but not hot. It has a numbing property, which in China is known as "ma",... Size Options
$7.99 Glass jar, 1/2 cup (wt. 1.0 oz)

Spicy Sichuan Shrimp Recipe

  • 1 1/2 tablespoons oil
  • 1 tablespoon Sichuan peppercorns
  • 2 tablespoons Tien Tsin chile peppers
  • 2 teaspoons fresh ginger, finely chopped (about 1/2" gingerroot)
  • 3 medium cloves fresh garlic, coarsely chopped
  • 4 scallions, finely chopped
  • 1/2 green bell pepper, thinly sliced
  • 1 pound raw shrimp, shelled and deveined
  • For the Sauce:
  • 2 tablespoons tomato paste
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon sugar (or 1 packet of Splenda)
  • 2 teaspoons sesame oil
  • 4 tablespoons cilantro, chopped (optional)
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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 sautee 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. Serve immediately.

Yield: 3-4

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1 Comment

Rachel C

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.