Sichuan Spicy Shrimp

Sichuan Spicy Shrimp

Sichuan Spicy Shrimp
Sichuan Spicy Shrimp
Cooked Shrimp
Cooked Shrimp
Dried Chili Peppers
Dried Chili Peppers
Ginger Root
Ginger Root
Snow Peas Optional
Snow Peas Optional

Sichuan Spicy Shrimp

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Sichuan Spicy Shrimp


This recipe for Sichuan spicy shrimp is both easy to make and tasty. The hardest part is cleaning the raw shrimp. The shrimp are first marinated in a mixture that will result in a thin, crisp coating when they are deep-fried. Finally, they are stir-fried in a tangy sauce made with garlic, ginger, chili peppers, ketchup and soy sauce.


In contrast to many Sichuan dishes, which can be exceedingly hot, only three chili peppers are used in this recipe. Feel free to use more or less based on your own personnal taste.


This recipe doesn’t call for any added ingredients, but you could include some snow peas and water chestnut slices to add some color and texture. Or better yet, you might wish to add one of the following stir-fries to make a complete meal:

Broccoli in Ginger and Wine Sauce

Sicuan Eggplant in Chili Garlic Sauce

Snow Peas Water Chestnuts and bamboo Shoots




Preparation Time:

60 Minutes

Cooking Time:

30 Minutes



1 Lb. of Fresh Shrimp shelled and de-veined

1 Teaspoon minced Ginger Root

2 Teaspoons minced Garlic

3 Scallions cut into pea-sized pieces including the green

3 Dried Chili Peppers cut into small pieces

2 Cups of Oil


Marinade for the Shrimp:

1 Teaspoon Thin Soy Sauce

1 Teaspoon Dry White Wine

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

2 Tablespoons Flour

1 Tablespoon Cornstarch

1 Egg beaten

If the shrimp are large, cut them in half lengthwise. Rinse the shrimp under cold running water and then dry them on paper towels. Mix the shrimp with the marinade and refrigerate for an hour before using them,


Sauce Mixture:

2 tablespoons Black Soy Sauce

3 Tablespoons Ketchup

2 Tablespoon Sugar

2 Tablespoon Dry White Wine

1 Teaspoon Chinese Red Vinegar

1 Teaspoon Sesame Seed Oil


Cooking Instructions:

  1. Heat the oil in a pan that is large enough that it will be less than half full once the shrimp are added. That will keep the hot oil from boiling over and starting a fire, but just in case keep the cover handy.
  2. Add the shrimp mixture half at a time and cook about 15 seconds until they turn white. Remove them with a strainer or slotted spoon and repeat with the second half.
  3. Transfer two tablespoons of oil to a large heavy frying pan and lightly brown the ginger root, garlic, scallions and chili peppers including the deeds.
  4. Then stir in the sauce mixture and continue cooking until it begins to bubble.
  5. Finally, return the shrimp to the pan and then the sesame seed oil, stir-fry briefly and serve hot over rice.


Sichuan Spicy Shrimp Stir-fry

Chengdu - Capital of Sichuan Provence

Chengdu - Capital of Sichuan Provence
Chengdu - Capital of Sichuan Provence

Shanghai to Chengdu (Sichuan Provence)

show route and directions
A markerShanghai, China -
Shanghai, China
[get directions]

B markerChengdu, China -
Chengdu, Sichuan, China
[get directions]

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Comments 6 comments

picklesandrufus profile image

picklesandrufus 4 years ago from Virginia Beach, Va

Saving this one when I have some fresh shrimp. Looks delicious

marlynpumphrey profile image

marlynpumphrey 4 years ago from Honolulu, HI

Yummy this looks delish.. I definitely have to try this one on a rainy day. Thanks for sharing.

samiaali profile image

samiaali 4 years ago

Hi rjsadowski, This recipes is definitely one I will try. It really looks delicious! Thank you. :)

jojokaya profile image

jojokaya 4 years ago from USA

This recipe is great. I really love shrimps and hot chili. Great combination. Yummy hub and rated up!

Monis Mas profile image

Monis Mas 3 years ago

I love shrimp (made almost any way!), and your dish looks so good on the picture! Thanks for a clear and easy recipe.

Walison 2 years ago

The missnig The missnig ingredient for the Massaman that you can easily find is the peanut.(Some say that peanut butter is fine, but I don't think so )This dish should not taste sour so pineapple may not come great with the curry, but it's OK because the sweetness go well with this dish.Onion is the normal ingredient that used in the curry and make it natural sweet By the way I have never used the pre-made curry sauce, I think the curry paste made it more flavor,but if you don't it's OK.

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