Szechuan Shrimp Stir Fry

By Rena |

This Szechuan Shrimp Stir-Fry Recipe is so tasty and easy to make. Made with the most delicious Szechuan sauce recipe that will also work well with chicken or beef. Get dinner on the table with as little as 20 minutes.

Szechuan recipe

Easy Szechuan Shrimp Stir Fry Recipe

This Szechuan Shrimp has been my go-to recipe lately. They are perfect for meal prep with some quinoa or whole wheat pasta. A classic Chinese dish with a hint of garlic, ginger, sweet, savory, and spicy flavors in one dish. Loaded with Szechuan spices, veggies, and so much better than takeout. You can add it any other veggies that you already have to this dish and the result will still be the same. 

Szechuan recipe

Szechuan Sauce

It is important to add in the right ingredients to make the Szechuan sauce for this Szechuan shrimp recipe. This sauce recipe is so delicious and would work really well with chicken and beef as well.

Szechuan Sauce Recipe:

Reduced sodium soy sauce
Maple syrup
Rice vinegar
Cloves garlic, pressed
Sriracha sauce
Chili flakes
Chinese five spice powder
Ground ginger powder
Cornstarch

Add all the above ingredients in a bowl and set aside until you are ready to add over the cooked shrimp, chicken or beef. If you like your meals more on the hot side, you may double up on the chili flakes and sriracha.

easy shrimp stir fry recipe

What does Szechuan taste like?

Szechuan is a Chinese cuisine that has bold and spicy flavors. It has a savory, hot, and a touch of sweetness to it. The taste is so unique which makes it a classic and very flavorful dish.

shrimp stir fry recipe

Thoughts on this Szechuan Shrimp recipe?

What are your thoughts on this Szechuan Shrimp? Would you prefer to make this with shrimp, chicken or beef? I would love some feedback. Please come back and leave me a comment below or tag me on social media so I can see your remake.

More Asian recipes you can take a peek at if you have a moment:

Szechuan sauce

shrimp recipe

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Szechuan sauce

shrimp stir fry recipe

Szechuan Shrimp Stir Fry

Easy to make and tasty shrimp recipe that's ready in 20 minutes.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 20 minutes
Servings: 4
Calories: 290kcal
Author: Rena

Ingredients

  • 1 ½ lb Raw Jumbo Shrimp peeled and deveined
  • 1 Tbsp Sesame or Vegetable oil
  • 2 Bell Peppers different colors, chopped
  • 1 ½ Cup Snap Peas
  • 6 Green Onions sliced to 1.5-inch pieces, plus more to garnish
  • 1 Tsp Sesame Seeds

For the Szechuan sauce:

  • ¼ Cup Reduced Sodium Soy Sauce
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Rice Vinegar
  • 2 Garlic Cloves pressed
  • 2 Tsp Sriracha Sauce
  • ½ Tsp Chili Flakes
  • ½ Tsp Chinese Five Spice Powder
  • ½ Tsp Ground Ginger Powder
  • ½ Tbsp Cornstarch

Instructions

  • Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.
  • Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.
  • Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.
  • Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.
  • Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

Notes

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 290kcal | Carbohydrates: 18g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 1929mg | Potassium: 436mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2515IU | Vitamin C: 110.6mg | Calcium: 304mg | Iron: 5.5mg
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Reader Interactions

Comments

  1. Vincent Stapleton says

    5 stars
    Excellent recipe! (with just a few suggestions).
    To me, most of the the time, less is more.
    I get really disgusted with Asian Restaurants that think it is OK to drown out a great dish with mushy vegetables! So don’t overdo this dish with too many different veggies!
    First off, prep this well ahead of time. It will save you a lot of stress and aid you in the enjoyment of fixing this and enjoying it!
    I used green and red peppers, diced green onions, quartered white onions and asparagus tips for my veggies. Also, making the sauce ahead of time is a great benefit as the ingredients tend to meld and enhance the flavors. The Chinese five spice is a must and if you have Szechwan peppercorns use them! They will add that exotic flavor every great cook wants in a dish like this. (I ordered mine from Amazon).
    My sauce was made from fresh garlic, fresh Ginger, a dash of red pepper flakes, Rice vinegar, soy sauce, siracha, Brown sugar and Chinese five spice. (I also added 1/2 cup of chicken broth and a teaspoon of corn starch to thicken. I set aside the sauce for several hours in the fridge.
    In my opinion, this recipe did not provide enough sauce to adequately coat the ingredients and make a complete and thoroughly tasty dish. (I always enjoy more sauce than not enough!). I fixed Jasmine rice ahead of time and reheated it before serving.
    The Shrimp were cooked first in peanut oil and set aside. With the remaining oil and juice from the shrimp, I added fresh garlic for a minute, added the peppers and onions and asparagus, (stir fried for one minute),
    Then put the shrimp back in and added the chopped green onions. Add the prepared sauce and stir-fry for another minute. Caution; do NOT overcook the vegetables! If you do, they will lose color, flavor and crunch!
    Garnish with remaining chopped green onions and serve Steaming hot. Enjoy!
    .

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