Szechuan Chili Shrimp
If you’re a fan of heat and flavor, you’re going to love these Szechuan Chili Shrimp! Made with staple Asian ingredients, these crispy fried shrimp are super easy to make and will tantalize your taste buds like no other! Spicy, succulent and oh so delicious, this recipe truly packs a punch.
Easy To Make – Uses One Skillet Takes Under 30 Minutes Minimal Clean-Up Quick & Delicious
I love making shrimp, mostly because of how easy it is! They are super quick (typically ALWAYS under 30 minutes) and they’re so versatile. You can dress them up or dress them down, but they’re always delicious. For this recipe, we are upping the ante in the heat department, with spicy dried red chilis and ground up Szechuan peppercorns. If you’re ready for a flavorful, crispy bite of shrimp, this one’s for you!
Ingredient Notes
Sauce
How To Make Szechuan Chili Shrimp
Tips
Storing Leftovers
Store leftover Szechuan chili shrimp in an airtight container in the fridge for 3-4 days.
Reheating
Freezing/Make Ahead
If you want to keep your Szechuan chili shrimp for longer to use for future meals, make sure they have cooled down, then place the cooked shrimp on a parchment paper lined baking sheet, cover with plastic wrap, and freeze for 1-2 hours or until solid (this will prevent them from sticking together when stored). Transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw completely and reheat in the oven to retain crispiness.
More Great Recipes To Try
Shrimp ScampiItalian Shrimp BakeHoney Soy ShrimpChili Garlic ShrimpOven Baked ShrimpSzechuan Chicken
