Best 6 Shrimp With Hot Sauce Szechuan Style Recipes
**Szechuan Shrimp with Hot Sauce: A Symphony of Flavors**
Are you craving a tantalizing dish that explodes with bold flavors? Look no further than Szechuan Shrimp with Hot Sauce, a culinary masterpiece that captures the essence of Sichuan cuisine. This delectable dish boasts a symphony of flavors, featuring succulent shrimp coated in a fiery sauce that tantalizes the taste buds. Prepared with a blend of aromatic spices, pungent Szechuan peppers, and a hint of sweetness, this dish promises an unforgettable gastronomic experience. Accompanying the main recipe, you'll also find variations that cater to different preferences, including a vegetarian version with tender tofu as the star ingredient. Get ready to embark on a culinary journey to the heart of Szechuan province with these mouthwatering recipes that are sure to leave you craving for more.
SPICY SZECHUAN SHRIMP
This spicy, garlicky shrimp is quick and easy to make but full of flavor. It uses both spicy bean paste and chili oil with fermented black beans, both of which can be found in Chinese or Asian markets or the international foods aisle of many supermarkets.
Provided by Robin
Categories Main Dish Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, toss together the shrimp with 2 tablespoons of the Shaoxing wine and 2 teaspoons of the cornstarch.
- In a small bowl, combine ½ cup of the water, chili oil with black beans, doubanjiang, soy sauce, Szechuan peppercorns or pepper-salt, and the remaining tablespoon of wine.
- In a separate small bowl, combine the remaining teaspoon of cornstarch with the remaining teaspoon of water.
- Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until just opaque, 3 to 4 minutes. Remove the shrimp from the skillet.
- Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
- Add the sauce mixture to the skillet and bring to a boil. Cook, stirring, for a minute or two, then return the shrimp to the skillet along with any accumulated juices.
- Bring the sauce back to a boil and then add the cornstarch-water mixture. Cook, stirring, for another minute or two until the shrimp is heated through and the sauce thickens.
- Serve hot, garnished with scallions.
Nutrition Facts : Calories 415 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 359 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2112 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SZECHUAN SHRIMP RECIPE
This Szechuan shrimp recipe is easy to make and perfect for the spicy food lover with crispy shrimp and vegetables tossed in a vibrant Szechuan sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 24
Steps:
- Add the shrimp to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.
Nutrition Facts : Calories 383 kcal, Carbohydrate 34 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 287 mg, Sodium 1989 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
SZECHWAN SHRIMP
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
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
SZECHUAN SHRIMP WITH CHILI SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
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.
SHUN LEE'S SZECHUAN SHRIMP
This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don't let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the '70's. I only use about 2-3 tablespoons Peanut Oil.
Provided by mandabears
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
- In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
- In a third bowl mix cornstarch and water.
- Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
- Have a large bowl ready with a strainer in it.
- Add shrimp to hot oil and cook until pink, no more than 2 minutes.
- Place in large bowl.
- Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
- Add scallion mixture and stir fry for 1 minute.
- Add drained shrimp and stir fry for 30 seconds.
- Add catsup mixture.
- Stir fry for 30 seconds.
- Add cornstarch mixture to pan.
- Cook and stir until slightly thickened.
- Serve with steamed rice.
Nutrition Facts : Calories 873.8, Fat 82.3, SaturatedFat 13.8, Cholesterol 143.2, Sodium 1240.6, Carbohydrate 19.8, Fiber 0.9, Sugar 14.1, Protein 17.4
HOT-SAUCE SHRIMP
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
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Choose the Right Shrimp: Use large shrimp (21-25 per pound) for this recipe. Smaller shrimp will cook too quickly and become tough.
- Don't Overcook the Shrimp: Shrimp cooks very quickly, so it's important to keep an eye on it. Overcooked shrimp will become tough and rubbery.
- Use a Good Quality Hot Sauce: The hot sauce is a key ingredient in this dish, so make sure you use one that you like. Sriracha or sambal oelek are both good options.
- Serve Immediately: This dish is best served immediately after it's cooked. The shrimp will start to get tough if it sits for too long.
Conclusion:
This shrimp with hot sauce Szechuan style is a quick and easy dish that is perfect for a weeknight meal. It's also a great way to use up any leftover shrimp. The shrimp is cooked in a flavorful sauce that is made with garlic, ginger, scallions, and hot sauce. The dish is then served over rice. The combination of flavors and textures in this dish is sure to please everyone at the table.
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