Best 7 Shrimp With Hot Sauce Szechuan Style Recipes

Shrimp, with its succulent texture and delicate flavor, pairs perfectly with the bold, spicy heat of Szechuan cuisine. In this article, we'll take you on a culinary journey to discover the best recipe for cooking shrimp with hot sauce Szechuan style. From selecting the freshest shrimp to perfecting the balance of flavors, we'll provide you with step-by-step instructions and expert tips to create a dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Szechuan Shrimp, A Classic Chinese Restaurant Dish image

Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.

Provided by Bill

Categories Fish and Seafood

Time 30m

Number Of Ingredients 21

Ingredients

1 pound shrimp ((450g, size 50/60, peeled and de-veined))
1 teaspoon vegetable oil ((plus 2 tablespoons, divided))
½ teaspoon cornstarch
½ teaspoon ginger ((minced))
2 teaspoons doubanjiang (chili bean sauce)
2 cloves garlic ((minced))
¼ cup shallots or red onion ((minced))
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
¼ cup water chestnuts ((chopped, optional))
1 medium carrot ((very finely chopped))
½ red bell pepper ((diced))
1 cup chicken stock ((120 ml))
1 teaspoon rice vinegar
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon fresh ground white pepper
2 tablespoons cornstarch ((mixed with 2 tablespoons of water))
1 scallion ((chopped))

Steps:

Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SHRIMP WITH HOT SAUCE, SZECHUAN STYLE

Shrimp With Hot Sauce, Szechuan Style image

I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.

Provided by PalatablePastime

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh shrimp, shelled and deveined
3 tablespoons cooking oil (total amount approximate)
8 dried hot red chili peppers
2 teaspoons minced garlic
1 carrot, sliced thinly
6 tablespoons soy sauce
3 teaspoons sugar
2 teaspoons dark sesame oil
2 teaspoons Worcestershire sauce
1 tablespoon rice wine (or other dry white wine)
2 teaspoons cornstarch
1/4 cup water
3 -4 cups hot steamed rice (optional)

Steps:

Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
Stir together the cornstarch and water in a small dish and keep near the cooking area.
Heat small amount of oil in wok or large skillet.
Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
Add a little oil to pan (if needed) and heat.
Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
Add the carrots and cook for 1- 1 1/2 minutes.
Return the shrimp to the pan and toss with the carrots.
Re-stir contents of seasoning bowl and add to pan.
Quickly stir all ingredients.
Re-stir the cornstarch and water slurry and add to the pan.
Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
Remove from heat and serve with steamed rice (if desired).

SZECHUAN SHRIMP WITH CHILI SAUCE

Szechuan Shrimp with Chili Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons Shao Hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil
1/2 teaspoon sugar
1/2 teaspoon MSG
2 tablespoons fresh ginger root, finely minced
6 scallions, finely minced (about 2/3 cup)
3 tablespoons finely minced garlic
3 dried red chilies
4 cups peanut oil

Steps:

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
In a wok, bring 4 cups of peanut oil to 375 degrees.
When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

SZECHWAN SHRIMP

Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories World Cuisine Recipes Asian Chinese

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

SPICY SZECHUAN SHRIMP

Spicy Szechuan Shrimp image

Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.

Provided by Cookin-jo

Categories < 30 Mins

Time 28m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb shrimp, raw
1 tablespoon cornstarch
2 garlic cloves
1 piece ginger, the size of a quarter and 1/2 inch thick
3 green onions
1/2 teaspoon red pepper flakes
2 tablespoons rice vinegar or 2 tablespoons vodka
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons ketchup
1 tablespoon chili paste (optional)
1 teaspoon sesame oil
1 cup frozen peas
1 (10 ounce) can bamboo shoots, drained
1/4 cup vegetable oil

Steps:

Peel and devein shrimp and combine with cornstarch.
In food processor chop garlic and ginger.
Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
Add sauce mix and bring to a boil, then add the shrimp and heat through.
Serve over rice and enjoy.

Nutrition Facts : Calories 431.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 294.5, Sodium 1620.6, Carbohydrate 21.6, Fiber 4.8, Sugar 10.8, Protein 38.5

HOT-SAUCE SHRIMP

Hot-Sauce Shrimp image

So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That's the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it's too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.

Provided by Ali Slagle

Categories dinner, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds large shrimp, peeled and deveined or shell-on
Kosher salt
3 tablespoons unsalted butter, cold and cubed
1 tablespoon hot sauce, plus more to taste
2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed
6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

Steps:

Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

SZECHUAN SHRIMP WITH PEPPERS

Szechuan Shrimp with Peppers image

Categories Garlic Ginger Pepper Stir-Fry Shrimp Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons dry Sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 red bell pepper, cut into 1-inch diamond-shape pieces
6 green onions, cut into 1/2-inch pieces
Cooked rice

Steps:

Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

Tips:

To devein shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, from the head to the tail. Remove the vein and rinse the shrimp under cold water.
If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
To make your own hot sauce, combine equal parts chili peppers, vinegar, and water in a blender and blend until smooth. You can also add other spices, such as garlic, ginger, or cumin, to taste.
If you don't have Szechuan peppercorns, you can substitute black peppercorns or white peppercorns.
Serve shrimp with hot sauce over rice or noodles.

Conclusion:

This Szechuan-style shrimp with hot sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The shrimp is cooked in a flavorful sauce made with Shaoxing wine, soy sauce, and hot sauce, and the Szechuan peppercorns add a unique numbing sensation to the dish. Serve shrimp with hot sauce over rice or noodles, and enjoy!