Go Back
–+ servings
Szechwan Shrimp

Spicy Szechwan Shrimp in 20 Minutes for Busy Weeknights

Enjoy bold and fiery flavors with this Szechwan Shrimp recipe that’s quick and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp Opt for pre-cooked shrimp if short on time.
For the Sauce
  • 1 tbsp Soy Sauce Use low-sodium for a healthier twist.
  • 1 tbsp Rice Vinegar Apple cider vinegar works in a pinch.
  • 1 tbsp Sugar Swap for honey or agave syrup for different sweetness.
  • 2 tbsp Chili Paste Adjust based on spice preference.
  • 2 tbsp Szechwan Peppercorns Crushed red pepper flakes can be a substitute.
For the Veggies
  • 2 tbsp Vegetable Oil Olive or canola oil can also be used.
  • 1 whole Red Bell Pepper Add sweetness and color.
  • 1 whole Green Bell Pepper Offers crunch; snow peas or broccoli are good alternatives.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 tbsp Fresh Ginger Minced; ground ginger can work in a pinch.
For Thicking
  • 1 tsp Cornstarch Mixed with 2 tbsp water.
  • Salt Add to taste.
  • Chopped Scallions For garnish; cilantro is a substitute if preferred.

Equipment

  • Large Skillet
  • Bowl

Method
 

Preparation Steps
  1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering, about 1–2 minutes.
  2. Add 1 pound of large shrimp to the hot skillet in a single layer. Sauté for 2–3 minutes on each side until they turn vibrant pink, then set aside.
  3. In the same skillet, stir-fry sliced red and green bell peppers, 2 minced garlic cloves, and 1 tablespoon of minced ginger for about 2 minutes.
  4. Combine soy sauce, rice vinegar, sugar, chili paste, and Szechwan peppercorns in a bowl. Pour over the sautéed peppers and let simmer for 2–3 minutes.
  5. Stir in the cornstarch mixture into the sauce and cook for an additional minute until glossy.
  6. Return the sautéed shrimp to the skillet, tossing to coat with the sauce, and cook for 2 more minutes.
  7. Transfer Szechwan Shrimp to a serving dish and garnish with chopped scallions. Serve immediately over steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 22gProtein: 24gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 190mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 70mgCalcium: 5mgIron: 12mg

Notes

For best results, avoid overcooking the shrimp and adjust the spice level according to preference. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!