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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.
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 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.
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.
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:
- Easy Sesame Ginger Shrimp Stir-fry Recipe
- Baked Cashew Chicken
- Healthy Kung Pao Chicken
- Shrimp Stir fry Noodles
- Asian Shrimp Zucchini Noodles Recipe
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Szechuan Shrimp Stir Fry
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This will be a once a month atleast recipe for me! Man it’s so good, I kid you not… make it, eat it, and….SHUT THE FRONT DOOR!
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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Thanks for all the suggestions. Glad you liked it
Excellent!
Thanks Debbie.
Delicious!! Wouldnt change a thing
Thanks Debbie