You can not beat shrimp as the king of fast food and this Spicy Szechuan Shrimp Stir Fry certainly ticks that box, 15 minutes prep and 5 minutes cooking time!
Spicy Szechuan Shrimp Stir Fry.
Krumpli is littered with quick Friday Fakeaway dinners but this spicy Szechuan shrimp stir fry is probably the quickest of all.
I have it down as 15 minutes prep and 5 minutes cooking!
That is allowing for a sip of wine or beer as the prep work happens and a chat as I go.
If you’re concentrating you can prep in 5-10 minutes which puts this recipe at 10-15 minutes from fridge/cupboard to table!
But speed ain’t important if it tastes wishy-washy. One of the joys of the extreme heat in a wok is the depth of flavours you can get in practically no time at all.
The stand out flavour/aroma here is the Szechuan peppercorns.
The characteristic ‘fizz’ provides the defining flavour profile in this shrimp stir fry and it is one I love.
It is one of my favourite spices, that tingle to me is magical.
Can I Use Frozen Shrimp In A Stir Fry?
Do you know that fresh shrimp in the ice on the counter at the supermarket or fishmonger? The chances are that it was once frozen shrimp is very high!
Shrimp or prawns are a highly perishable product.
As a result, they are more often than not frozen at sea to extend their shelf life.
If you forget to defrost your shrimp before cooking this easy shrimp stir fry you can speed up the process.
Put them in a colander and run cold, not hot, water over them. They will defrost and be ready to use in minutes.
Then simply dry them on kitchen paper whilst you are running your prep!
Incidentally, I never devein my shrimp unless there is a particularly obvious vein.
How To Cook A Shrimp Stir Fry In A Wok.
The secret to cooking a stir fry in a wok is heat! Whether it is
Fierce heat, the sort of heat you would usually not use for cooking on!
So get your wok on a heat as high as you can and then when you see the air rising off the wok begin to shimmer add your oil.
Seconds after this you will see your oil shimmer and change viscosity.
Then it is a simple case of going in with your ingredients and keeping them moving all of the time!
For this reason, you must have all of your ingredients prepared in advance.
You have no time to mess around doing other stuff, your pan is insanely hot, ingredients will burn.
If you keep them moving and your pan hot you will have takeaway quality food in a jiffy.
Seriously this stir fry takes 5, yes 5 minutes of cooking!
- 250 g Shrimp, Frozen is fine, just defrost and shell before cooking!
- 50 g Spring Onions, White parts cut to 1cm long and green parts finely sliced
- 75 g Carrots, Cut into batons a couple of mm in profile and 3cm long
- 30 g Ginger, Cut into matchsticks
- 2 Cloves Garlic, Finely sliced
- 1 Tbsp Oil, Neutral
- 1 Tbsp Szechuan Pepper
- 1 Tsp Chinkiang Vinegar
- 1 Tsp Sesame Oil
- 2 Tsp Chili Bean Paste
- 1 Tsp Dark Soy Sauce
- 1 Tsp Sugar
- 1 Tsp Rice Wine
- 2 Tbsp Water
- Mix together the Chinkiang Vinegar, Sesame Oil, Chili Bean Paste, Soy Sauce, Sugar, water and Rice Wine and set aside.
- Heat a wok over a high heat and toast off the Szechuan pepper corns for 30-60 seconds and coarsely grind.
- Heat a wok over a fierce heat and when shimmering add in the oil.
- Throw in the garlic and ginger and stir fry for 30 seconds.
- Add in the carrots, white part of the spring onions and shrimp ad stir fry for 2 minutes.
- Pour over the sauce and cook for another 2 minutes.
- Finally add in the szechuan pepper and most of the green spring onions reserving some for garnish, cook for 20 seconds and serve.
I like to serve this with plain boiled rice...
As with all stir fries make sure your prep is done before you even think about getting the stove fired up.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 378 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 264mg Sodium: 1398mg Carbohydrates: 32g Fiber: 4g Sugar: 5g Protein: 34g