These are the most delicious Szechuan shrimp that I’ve ever tasted. This recipe is super easy and you can achieve it with some basic Asian Ingredients.
I`ve always been a huge fan of Asian food. Fun fact about me: I’m a huge anime and dorama geek. Right now I’m watching a lovely remake of the all-time classic Boys over flowers called Meteor Garden and I’m completely hooked.
Watching this kind of series just increases my Asian craving. So today’s recipe is this super simple yet flavorful Szechuan shrimps. In just 20 minutes you can take your chopstick to a scrumptious delicacy.
What is Szechuan Shrimp?
The Szechuan sauce is a sweet and spicy thick sauce. You need some basics for any Asian dish: soy sauce, sriracha, and rice vinegar. Plus you will need some sweet chili sauce as the base of the sauce and a bit of cornstarch for a thick sauce.
The shrimps must be deveined, cleaned and with the tail still attached —I buy frozen shrimps that are ready to go. The tail gives an extra flavor and they look really appetizing.
I hope you enjoy this recipe and I see you in the next one!
Meteor Garden Trailer <3
Other Asian Recipes
Super Easy Szechuan Shrimps
Ingredients
- 250 gr shrimps with tail and deveined
- 2 cups cooked white rice
- 1 bell pepper cut into strips
- 1 tbsp sesame oil
- Sesame seeds
Szechuan sauce
- ¼ cup soy sauce
- ⅓ cup sweet chili sauce
- 1 tsp sriracha
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1 garlic minced
- 1 tsp cornstarch
Instructions
- In a big pan over medium heat pour the sesame oil and cook the shrimps and the bell peppers for a couple minutes.
- Mix all the ingredients for the Szechuan sauce and pour them over the shrimps. Let it cook for 2 minutes until the sauce starts to thicken.
- Sprinkle with sesame seeds and serve with some white rice.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.