Sichuan Shrimp and Snow Pea Stir-Fry
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Per serving 760 kcal · 41g protein · 102g carbs · 21g fat
Ingredients
- 300 g shrimp, peeled and deveined (about 18 large)
- 200 g (1 cup) white rice
- 400 ml (1⅔ cups) water
- 150 g snow peas, trimmed and halved on the diagonal
- 1 red bell pepper, sliced into thin strips
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 green onions, sliced
- 5 g Sichuan peppercorns (about 2 tsp)
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) honey
- 8 ml (about 1½ tsp) sesame oil
- 5 ml (1 tsp) Sichuan chili oil
- 25 ml (about 5 tsp) neutral oil, divided
Steps
- Put the 200 g rice in a pot with 400 ml water. Bring to a boil, then drop the heat to low, cover, and simmer 18 minutes until the water is absorbed. Take it off the heat and leave it covered another 5 minutes.
- While the rice cooks, toast the 5 g Sichuan peppercorns in a dry skillet over medium heat for about a minute, shaking the pan often, until fragrant. Grind coarsely in a spice grinder or mortar and set aside.
- Pat the 300 g shrimp dry with paper towels. In a small bowl, whisk together 30 ml soy sauce, 15 ml rice vinegar, 8 ml sesame oil, 15 ml honey, and 5 ml Sichuan chili oil. Set the sauce aside.
- Mince the 3 garlic cloves and the ginger. Slice the red bell pepper into thin strips, trim and halve the 150 g snow peas, and slice the 2 green onions. Have all of it near the stove.
- Heat 15 ml of the neutral oil in a large cast iron skillet or wok over high heat until it shimmers. Add the shrimp in a single layer and sear 1 minute per side, until pink and just cooked through. Move them to a plate.
- Add the remaining 10 ml neutral oil to the same pan. Add the garlic and ginger and stir 30 seconds until fragrant. Add the bell pepper and snow peas and stir-fry 2 minutes, until the snow peas are bright green and crisp-tender.
- Return the shrimp to the pan. Pour in the sauce and toss everything together for 1 minute, until coated and hot. Sprinkle the ground toasted peppercorn and the sliced green onions over the top.
- Divide the rice between two bowls and spoon the shrimp and vegetables over each.
That is the whole thing.
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Shrimp sear in about a minute a side, so the sauce and the knife work happen first. It is five things whisked in a bowl — soy, rice vinegar, sesame oil, honey, a spoon of chili oil — and toasted Sichuan peppercorn ground over the top at the end. That last part is what makes it Sichuan: the low, buzzing tingle sitting just behind the heat.
Twenty-five minutes, two servings over rice. Once the pan is smoking it moves fast, so pat the shrimp dry, mix the sauce, and have the vegetables cut and within reach before the oil goes in.
On the heat
Two teaspoons of whole peppercorn brings a proper Sichuan tingle — it is meant to numb a little, not just spice. If it is new to you, grind and add half, taste, and go from there; you can always sprinkle more. The snow peas want to stay crisp-tender, so pull the vegetables at two minutes even if they look like they could take more. Plain rice underneath does the rest, soaking up the sauce and softening the tingle.
Leftovers
- Store the stir-fry and rice separately in airtight containers in the fridge for up to 3 days.
- Reheat the stir-fry in a skillet over medium heat for 2–3 minutes, stirring gently so the shrimp stay whole; warm the rice in the microwave.
- Don't freeze it — the shrimp come back rubbery.
Eatsë scales a recipe like this one to the number of people actually eating, so two portions of shrimp is what lands on the list — not a bag you are trying to finish by Thursday. It builds the grocery list by aisle, and it suggests the week's meals. You still choose, and you still cook. This one just happened to be worth writing down.
More from the recipe library — the Sichuan beef and green bean stir-fry is the same idea with sirloin, and the grilled lemon garlic shrimp is a lighter take on the same shrimp.
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