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Szechuan Shrimp

This Szechuan Shrimp recipe delivers a quick and vibrant dish, featuring tender shrimp marinated in a savory-spicy blend of soy sauce, sherry, sugar, ginger, and cayenne. It's swiftly stir-fried with fragrant garlic and fresh green onions, resulting in a flavorful main course with a delightful kick, perfect for a weeknight meal or a casual gathering.
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Total Time 40 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 718.9 kcal

Equipment

  • 1 Large Mixing Bowl For marinating the shrimp
  • 1 Wok or Large Skillet For stir-frying
  • 1 Spatula or Wok Shovel For stirring and flipping
  • 1 Set of Measuring Spoons For precise ingredient measurements
  • 1 Chef's Knife and Cutting Board For preparing garlic and green onions

Ingredients
  

Main

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • 2 tablespoons vegetable oil
  • 1 lb shelled and deveined shrimp
  • 4 garlic cloves chopped
  • 1/2 cup sliced green onion

Instructions
 

  • In a medium bowl, combine soy sauce, dry sherry, sugar, ground ginger, and cayenne to create the marinade. Whisk well to dissolve the sugar.
  • Add the shelled and deveined shrimp to the marinade, tossing to coat evenly. Let marinate for 15-20 minutes.
  • Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  • Add the chopped garlic to the hot oil and stir-fry for 15-30 seconds until fragrant, being careful not to burn it.
  • Add the marinated shrimp to the wok, spreading them in a single layer if possible.
  • Stir-fry the shrimp for 2-3 minutes, flipping occasionally, until they turn opaque and pink, and are just cooked through. Avoid overcooking to maintain tenderness.
  • Add the sliced green onion to the wok and toss with the shrimp for another 30 seconds to 1 minute, until the green onions are slightly wilted but still vibrant.
  • Taste and adjust seasoning if necessary, adding a pinch more soy sauce or cayenne as desired.
  • Remove from heat immediately to prevent overcooking the shrimp.
  • Serve hot, ideally with steamed rice or noodles.

Notes

To ensure tender, flavorful shrimp, marinate for at least 15-20 minutes, but no longer than 30 minutes to prevent the sherry from 'cooking' the shrimp. High heat is crucial for stir-frying; get your wok smoking hot to achieve a quick sear and prevent the shrimp from becoming rubbery. Consider adding a small amount of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to the sauce mixture right before adding the shrimp to create a slightly thicker, glossier sauce that clings better. For an enhanced Szechuan experience, lightly toast a few Szechuan peppercorns before grinding and adding them to the sauce for a characteristic 'ma la' numbing sensation. Adjust cayenne to personal spice preference. Serve immediately with steamed rice or noodles.