Sichuan-Style Shrimp

  • Active Time 25m
  • Total Time 25m

4 servings, about 3/4 cup each

Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

Make Ahead Tip: Prepare the shrimp through Step 1, cover with paper towels and refrigerate for several hours before cooking.


  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 large green bell pepper, cut into 1-inch dice
  • 1/4 teaspoon salt
  • Sichuan Sauce (see recipe)

Companion recipe: Sichuan Sauce


Place the shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 tablespoon oil; add the garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add the bell pepper and salt and stir-fry for 30 seconds. Swirl in the Sichuan Sauce and stir-fry until the shrimp is just cooked, 1-2 minutes. Serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7487

nutrition information per serving

175 calories; 9g total fat; 1g total saturated fat; 168mg cholesterol; 415mg sodium; 5g carbohydrates; 1g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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