What can I substitute for Szechuan peppercorns?

There is no perfect substitute, but you can skip them for a simpler chili-garlic flavor, or add a pinch of black pepper and a drop of lemon zest for a faint citrus note.

Why did my sauce turn out clumpy?

The cornstarch slurry may have settled. Stir it again right before pouring, and make sure your sauce reaches a gentle simmer to activate thickening evenly.

Can I prepare the sauce ahead of time?

Absolutely. Mix the sauce (without the cornstarch slurry) up to 2 days in advance. Add the slurry just before cooking to keep it from separating.

How do I know when the shrimp is perfectly cooked?

Shrimp are done when they turn pink and curl into a loose 'C' shape; if they curl into a tight 'O', they are overcooked and rubbery.

Is this dish very spicy?

It has a medium-high heat from dried chilies and chili garlic sauce, plus a unique numbing sensation. You can adjust the spiciness by reducing the chilies or chili sauce.

Home / Recipes / chinese_american / Szechuan Shrimp

chinese_americanEasynon vegetariandairy freenut freelow carb

Szechuan Shrimp

RATING

4.6/5(137)

TASTE SCORE

9/10

Plump, juicy shrimp seared until just tender and tossed in a bold, fiery Szechuan sauce. This stir-fry hits all the right notes—savory, spicy, and slightly sweet with the signature numbing tingle of Szechuan peppercorns. Ready in under 20 minutes, it's a weeknight showstopper served over steamed rice.

PREP

10m

COOK

SERVES

1 CUP

224 cal

SERVINGS

METHOD · 6 STEPS

prep
Pat the shrimp dry and season lightly.
Use paper towels to pat the shrimp completely dry. Sprinkle with a small pinch of salt and set aside. Dry shrimp sear better and won't stew in the wok.
mix
Mix the Szechuan sauce.
1.In a small bowl, combine soy sauce, rice vinegar, sugar, chili garlic sauce, and sesame oil.
2.In a separate tiny cup, dissolve cornstarch with water to make a slurry.
3.Stir the cornstarch slurry into the sauce mixture and set aside.
fry · ~2 min
Sear the shrimp.
Heat vegetable oil in a wok over high heat until shimmering. Add shrimp in a single layer and sear for about 1 minute per side, just until pink and opaque. Remove shrimp to a plate and set aside.
TIPDon't crowd the wok — cook shrimp in batches if needed. Overcooked shrimp turn rubbery.
saute · ~3 min
Stir-fry the aromatics and vegetables.
1.In the same wok, add Szechuan peppercorns and dried red chilies; stir-fry until fragrant, about 20 seconds.
2.Add garlic and ginger and toss for another 15 seconds until aromatic.
3.Add onion, green bell pepper, and red bell pepper. Stir-fry on high heat for 2 minutes — they should stay crisp-tender with a slight char.
TIPKeep the heat high. Vegetables should sizzle loudly and cook fast to retain crunch.
simmer · ~1 min
Combine shrimp with sauce and toss.
Return the seared shrimp to the wok. Give the sauce mixture a quick stir and pour it over. Toss everything together for 30-60 seconds until the sauce thickens and coats the shrimp and vegetables evenly.
garnish
Garnish with scallions and serve immediately.
Toss in most of the sliced scallions, saving a few for garnish. Transfer to a serving plate, scatter remaining scallions on top, and serve hot over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp thoroughly dry before searing to ensure a good crust, not a steamed texture.
2
Work in batches if needed; overcrowding the wok drops the temperature and makes shrimp turn rubbery.
3
Crush Szechuan peppercorns just before using for the strongest numbing aroma and tingle.
4
Taste a dried chili before cooking; if very hot, reduce the number to control heat level.
5
Stir the cornstarch slurry again just before adding to the wok, as it settles quickly.
6
Serve immediately; shrimp continue cooking in the hot sauce and can become tough if left standing.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace shrimp with 500g extra-firm tofu (pressed, cubed, and pan-fried). The sauce's spicy-savory profile complements tofu beautifully, making it a hearty meatless option.

low carb / keto

Low-carb / keto

Skip the sugar and serve over cauliflower rice instead of steamed rice. Increase chili garlic sauce for extra flavor without carbs, keeping the dish ketogenic.

extra vegetable

Extra-vegetable

Add 1 cup snap peas or 1 small julienned carrot along with the bell peppers. This boosts color, crunch, and nutrients while stretching the dish for more servings.

milder heat

Milder heat

Reduce dried chilies to 2 and use only 1/2 tsp chili garlic sauce. This keeps the Szechuan peppercorn numbing sensation but lowers the overall burn for sensitive palates.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Shrimp provide high-quality, low-fat protein essential for muscle maintenance and repair, with only about 84 calories per 100g.

✓

Source of Antioxidants

Bell peppers and garlic deliver vitamin C and other antioxidants that help combat oxidative stress and support immune function.

✓

Low in Carbohydrates

This stir-fry is naturally low in carbs, making it suitable for those monitoring blood sugar or following reduced-carb eating patterns.

✓

Contains Anti-Inflammatory Spices

Ginger and Szechuan peppercorns have been traditionally used for their potential anti-inflammatory and digestive-soothing properties.

QUESTIONS?

Frequently asked questions

Yes, but thaw them fully in the refrigerator overnight, then pat very dry with paper towels to avoid excess water in the wok.

PAIRS WELL WITH

Complete meals featuring this recipe

indian·30 min·445 cal

EXPLORE

Cuisines we love

American1993 Awadhi356 Bengali373 Cajun0 California109 Chettinad370 Chinese0 Chinese American0 French2 Fusion20 Greek4 Gujarati397

Szechuan Shrimp

For 4 servings

Pat the shrimp dry and season lightly.

Mix the Szechuan sauce.

Sear the shrimp.

Stir-fry the aromatics and vegetables.

Combine shrimp with sauce and toss.

Garnish with scallions and serve immediately.