This spicy, garlicky shrimp is quick and easy to make but full of flavor. It uses both spicy bean paste and chili oil with fermented black beans, both of which can be found in Chinese or Asian markets or the international foods aisle of many supermarkets.
Course Main Dish Recipes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Calories 415kcal
Author Robin Donovan
Ingredients
1 ½poundsshrimppeeled and deveined
3tablespoonsShaoxing winedivided
3teaspoonscornstarchdivided
½cupplus 1 teaspoon waterdivided
1 ½tablespoonsdoubanjiangspicy bean paste
1 ½tablespoonschili oil with fermented black beans
1tablespoonsoy sauce
3tablespoonscooking oildivided
4garlic clovesminced
1tablespoonminced ginger
1/4teaspoonSzechuan peppercorns or Szechuan pepper-salt
2scallionsthinly sliced, for garnish
Instructions
In a medium bowl, toss together the shrimp with 2 tablespoons of the Shaoxing wine and 2 teaspoons of the cornstarch.
In a small bowl, combine ½ cup of the water, chili oil with black beans, doubanjiang, soy sauce, Szechuan peppercorns or pepper-salt, and the remaining tablespoon of wine.
In a separate small bowl, combine the remaining teaspoon of cornstarch with the remaining teaspoon of water.
Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until just opaque, 3 to 4 minutes. Remove the shrimp from the skillet.
Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
Add the sauce mixture to the skillet and bring to a boil. Cook, stirring, for a minute or two, then return the shrimp to the skillet along with any accumulated juices.
Bring the sauce back to a boil and then add the cornstarch-water mixture. Cook, stirring, for another minute or two until the shrimp is heated through and the sauce thickens.
Serve hot, garnished with scallions.
Notes
Please see the blog post at https://allwaysdelicious.com/szechuan-shrimp/ for advice on substitutions for the harder-to-find ingredients.