If you're looking to spice up your dinner routine, this Fiery Szechuan Shrimp recipe brings the heat and flavor with minimal effort. It's a quick, vibrant dish that combines bold spices with tender shrimp for an unforgettable meal.
Shrimp: The star of the dish, shrimp absorbs the spicy sauce beautifully, providing a tender and juicy bite.
Vegetable oil: Neutral in flavor, it helps to cook the shrimp and sauté the aromatics without overpowering them.
Garlic and ginger: These aromatics lay the flavor foundation, infusing the oil and the dish with a warm, spicy aroma.
Szechuan chili paste: This is where the heat kicks in. It gives the dish its signature fiery kick.
Soy sauce: Adds a salty depth that balances the heat and complements the shrimp.
Rice vinegar: Provides a tangy contrast to balance the richness of the dish.
Sugar: Just a touch to mellow out the heat and enhance the natural sweetness of the shrimp.
Ground Szechuan peppercorns: This spice offers a unique numbing heat that is characteristic of Szechuan cuisine.
Green onions: Fresh and crisp, they add a pop of color and a mild onion flavor to the dish.
Red bell pepper: Adds sweetness and a crunchy texture that contrasts nicely with the tender shrimp.
Roasted peanuts: For a delightful crunch that complements the softness of the shrimp and the sauce.
Cooked white rice: The perfect side to soak up the flavorful sauce.
Serve this dish over a steaming bed of cooked white rice to absorb all the delicious sauce. For a complete meal, consider pairing it with a side of steamed broccoli or a simple cucumber salad to balance the heat. A chilled glass of white wine or a light beer can also complement the spicy flavors perfectly.
Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Toss in the shrimp, ensuring they're in a single layer. Let them cook for about 2-3 minutes on each side until they're pink and opaque. Once done, remove them from the skillet and set them aside for later.
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, stirring them around for about 30 seconds until fragrant. Be careful not to let them burn, as this can turn bitter.
Next, stir in the Szechuan chili paste, soy sauce, rice vinegar, sugar, and ground Szechuan peppercorns. Mix everything until well combined and let it simmer for about 2 minutes to let the flavors meld together.
Return the shrimp to the skillet, along with the red bell pepper slices. Cook everything together for another 3-4 minutes. Make sure the shrimp are well-coated with the spicy sauce, and the bell peppers are just starting to soften.
Finally, stir in the chopped green onions and roasted peanuts. Toss everything together to ensure even distribution, then remove from heat. Your fiery Szechuan shrimp is now ready to serve!
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