Spicy Szechuan Shrimp Stir Fry

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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!

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!

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 but that is allowing for a sip of wine or beer as the prep work happens and a chat as you go, if your concentrating you can prep in 5-10 minutes which puts this recipe at 10-15 minutes from fridge/cupboard to table and it is all from scratch.

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!

But speed aint important if it tastes crap, but it doesn’t, 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/armoa here is the Szechuan pepper corns, that characteristic ‘fizz’ provides the defining flavour profile in this shrimp stir fry and it is one I love. It features heavily in both my Kung Pao Chicken and this Szechuan Beef Stir Fry and it is one of my favourite spices, that tingle to me is magical.

If you liked this recipe, you should like this one too!  Chicken Burger: My Way
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!
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!
5 from 3 votes
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Spicy Szechuan Shrimp Stir Fry

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!

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Calories 261 kcal
Author Brian Jones

Ingredients

  • 250 g Shrimp Raw and peeled, frozen is fine
  • 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

Instructions

  1. Mix together the Chinkiang Vinegar, Sesame Oil, Chili Bean Paste, Soy Sauce, Sugar, water and Rice Wine and set aside.

  2. Heat a wok over a high heat and toast off the Szechuan pepper corns for 30-60 seconds and coarsely grind.

  3. Heat a wok over a fierce heat and when shimmering add in the oil.

  4. Throw in the garlic and ginger and stir fry for 30 seconds.

  5. Add in the carrots, white part of the spring onions and shrimp ad stir fry for 2 minutes.

  6. Pour over the sauce and cook for another 2 minutes.

  7. Finally add in the szechuan pepper and most of the green spring onions reserving some for garnish, cook for 20 seconds and serve.

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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!
2018-06-15T14:02:26+00:00

12 Comments

  1. sue | theviewfromgreatisland February 2, 2018 at 4:45 pm - Reply

    15 minutes? I’m all over this, and I just happen to have a delicious packet of Scechuan peppercorns in my cupboard!

    • Brian Jones February 4, 2018 at 11:10 am - Reply

      They really are one of my favourite spices, that tingle is just magical, grown up popping candy if you ask me πŸ˜€

  2. Rebecca February 2, 2018 at 3:14 pm - Reply

    I want some right now

    • Brian Jones February 2, 2018 at 3:48 pm - Reply

      I reckon this delivery driver will be much slower than you can cook it πŸ˜€

  3. Lisa | Garlic + Zest February 2, 2018 at 2:54 pm - Reply

    To be clear, I’m always sipping a glass of wine while I cook… so I’ll go with the 20 minute dinner… This looks so good!

    • Brian Jones February 2, 2018 at 3:41 pm - Reply

      So glad to hear it, unless you spend all day in the kitchen of course at which point in time you need to invest in a dialysis machine.

  4. Jane February 2, 2018 at 2:09 pm - Reply

    Mmmmm, this one’s getting pinned Mr Krumpli! It looks bleddy ‘ansum as they say round these parts πŸ˜€

  5. Jenni February 2, 2018 at 1:51 pm - Reply

    This looks so delicious and easy! What a great meal to have on a busy weeknight!

  6. Thanh | Eat, Little Bird February 2, 2018 at 9:21 am - Reply

    This has my name all over it! I absolutely love Szechuan chinese food and anything with numbing Szechuan peppers. Looking forward to trying this recipe!

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