Szechuan Shrimp

There’s a magical combination of ingredients that’s good on chicken, beef, or pork.  Since it’s good with meat, I tried it on fish and it was fabulous.  Then I decided to try a version on shrimp.  If you like Asian food, you have to try Szechuan Shrimp.  It’s so delicious, and a one pot dish.

I did not add precooked veggies to this dish, but carrots, mushrooms, and broccoli would be good.  Next time, I’ll add veggies, and maybe nuts and cilantro.

Szechuan Shrimp

Szechuan Shrimp

Total Time: 30 minutes

Yield: Serves 2


    Marinated shrimp
  • 1 lb cleaned shrimp
  • 1-2 TBSP cornstarch
  • 1-2 TBSP dry sherry
  • Szechuan sauce
  • 1/4 tsp Chinese 5-spice powder
  • 2 garlic cloves,pressed
  • 2 tsp brown sugar
  • 2 tsp hoisin sauce
  • 1 tsp sriracha sauce
  • 1 TBSP grated ginger root
  • 4 TBSP soy sauce
  • 2 TBSP water
  • 1 TBSP rice wine vinegar
  • 1 TBSP sesame oil
  • 1 green onion, thinly sliced


  1. In a bowl, toss together shrimp, cornstarch, and sherry. Set aside.
  2. In a medium saucepan, whisk together all ingredients except for shrimp. Heat on medium, until bubbly.
  3. Stir shrimp into sauce. Cover and heat until shrimp is just cooked.
  4. Serve on cooked rice, or rice noodles. For some crunch, top with crushed, roasted peanuts or cashews.
  5. Notes: To make it spicier, add more sriracha or red pepper flakes. To prepare shrimp, I usually soak them in water with juice of a half lemon. Then drain and pat dry, and continue with recipe.