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szechwan shrimp

Szechwan Shrimp

Szechuan shrimp is an impressive dish made with simple ingredients. I usually make it for company. For more or less heat, adjust the amount of red pepper. Serve over hot steamed rice.


- 1 lb shrimp, peeled and deveined

- 1 tbsp olive oil

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp garlic powder

- 1 tsp dried red chili flakes

- 1 tsp ground Szechwan peppercorns

- 1 tsp cornstarch

- 1 tbsp soy sauce

- 1 tbsp honey

- 1 tsp rice vinegar

- 1 tbsp chopped green onions (optional)

- Cooked rice, for serving


1. In a small bowl, mix together the salt, black pepper, garlic powder, red chili flakes, and ground Szechwan peppercorns.

2. Rinse the shrimp and pat them dry with paper towels. Sprinkle the spice mixture over the shrimp and toss to coat evenly.

3. In a separate bowl, mix together the cornstarch, soy sauce, honey, and rice vinegar.

4. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the hot oil and cook for 2-3 minutes on each side, until they turn pink and are cooked through.

5. Pour the soy sauce mixture over the shrimp in the skillet and stir to coat the shrimp. Let the sauce thicken for 1-2 minutes.

6. If desired, sprinkle some chopped green onions over the shrimp for added flavor and color.

7. Serve the Szechwan shrimp over cooked rice and enjoy!

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