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Boldly flavored, pungent and spicy Szechuan shrimp is a delicious dish that can be easily made at home in 25 minutes or less.

Szechuan Shrimp Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 297.3kcal
Author Victor


  • 1 lb large shrimp de-veined and peeled, leaving tails attached
  • 1 Tbsp peanut or plan cooking oil for stir-frying

For the shrimp marinade:

  • 1/2 Tbsp light soy sauce
  • 1/2 Tbsp dark soy sauce
  • 1/4 tsp finely ground Szechuan Sichuan peppercorns
  • 1/2 tsp Shaoxing wine or sherry
  • 1 Tbsp corn starch

For the chili oil:

  • ¼ cup peanut oil you may also use canola oil
  • 2 Tbsp dried red pepper flakes

For the stir-fry:

  • 1 Tbsp peanut or plan cooking oil for stir-frying
  • 1 Tbsp ginger minced
  • 2 cloves of garlic minced
  • 2 small shallots thinly sliced
  • 1/2 each red yellow and green bell peppers, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 3 green onions scallions, cut into ½" pieces on the diagonal

For the stir-fry sauce:

  • 1 tsp finely ground Szechuan Sichuan peppercorns
  • 1/2 Tbsp Shaoxing wine or sherry
  • 1 Tbsp low sodium soy sauce
  • 1/2 tsp sea or kosher salt
  • 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 1/2 Tbsp corn starch


  • Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
  • Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining – this will give you more flavor and heat.
  • Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
  • In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
  • Serve hot, as is or with a bowl of jasmine rice.


Use the following amounts of hot oil to your taste:
1 tsp - mild heat
2-3 tsp - medium heat
4+ tsp - high heat


Serving: 1g | Calories: 297.3kcal | Carbohydrates: 21.5g | Protein: 26.8g | Fat: 13.3g