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Fish, East Asian

Sichuan Pepper Shrimp Stir Fry with Rice

Sichuan pepper shrimp stir fry with rice serves 4, takes 25 minutes, and is rated easy at about €5.20 per person. The key is not overcooking the shrimp and dry toasting the Sichuan peppercorns first to unlock their lemony aroma before crushing them.

Shrimp that bite back and numb your tongue thanks to the famous Sichuan peppercorn, you'll need a bowl of rice to keep up.

Sichuan Pepper Shrimp Stir Fry with Rice
Total time
25 min
Difficulty
Easy
Cost per person
€5.20
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The heat from the doubanjiang paste meets the signature tingle of Sichuan peppercorns, that buzzing numbness on your tongue that isn't quite burn. The shrimp stay snappy, seared for just three minutes in a hot wok, and the white rice soaks up the red, fragrant sauce that builds around them.

This is a weeknight dish that breaks up the routine, best saved for adults and older kids who actually like spice. It comes together in twenty five minutes flat, perfect for a dinner that feels different on a cold fall or winter evening, with nothing more than a wok or a large skillet.

The ingredients

4 people

Fish counter

  • Peeled shrimp 600 g

Pantry

  • Doubanjiang (spicy fermented bean paste) 2 tbsp
  • Sichuan peppercornsoften in the pantry 1 tsp
  • Rice wine or sherryoften in the pantry 3 cl
  • Cornstarchoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Garlic 4 cloves
  • Fresh ginger 25 g
  • Scallions 3

Allergens Shellfish, Soy, Gluten

The step by step recipe

  1. Toss the shrimp with the cornstarch, rice wine, and a pinch of salt.

    Ten minutes of marinating is enough, the shrimp stay snappy.

  2. Dry toast the Sichuan peppercorns in a pan, then crush them. 1 min

    Pull them off the heat as soon as they smell fragrant.

  3. Cook the rice in salted water, then drain it. 11 min

    Make it ahead, the wok moves fast after this.

  4. Heat the oil, then stir fry the doubanjiang, garlic, and ginger for thirty seconds. 1 min

    The doubanjiang turns the oil red, you'll know it's ready by the smell. If you don't have any, mix sambal oelek with a bit of tomato paste.

  5. Add the shrimp, sugar, and a splash of water, stir fry over high heat for three minutes. 3 min

    Shrimp cook fast, pull them out as soon as they turn pink.

  6. Sprinkle with Sichuan pepper and scallions, and serve over the rice.

    Put a tall glass of water in the middle of the table.

Our tips to get it right

  • Pat the shrimp dry before marinating them, excess moisture stops the cornstarch from sticking and waters down the sauce.
  • Measure and prep every ingredient before you turn on the heat, wok cooking moves fast once it starts and leaves no downtime.
  • If you're using a doubanjiang substitute, taste it before adding salt, sambal oelek and tomato paste are both already salty.

The variations

  • Swap the shrimp for sliced chicken or firm tofu cubes for a shellfish free version.
  • For a vegetarian version, marinate firm tofu the same way and cook it two minutes longer.
  • For kids, cut the doubanjiang in half and serve the Sichuan pepper on the side so everyone controls their own heat.

What to serve it with

  • A cucumber salad with sesame oil
  • A clear vegetable broth
  • Green tea or lemon water

Storage

Leftovers keep for two days in the fridge in a sealed container, ideally with the rice and shrimp stored separately. Reheat in a skillet over medium heat with a splash of water to keep the shrimp from turning rubbery. Freezing isn't recommended, the shrimp lose their snap.

Questions about this dish

Can I substitute Sichuan peppercorns?

There's no real substitute, their numbing effect is unique. In a pinch, mix black pepper with lemon zest, it won't be the same but it still works.

How long should the shrimp marinate?

Ten minutes is plenty. A longer marinade in cornstarch actually makes the shrimp mushy instead of keeping them snappy.

Can I prep this ahead of time?

You can chop the garlic, ginger, and scallions ahead and cook the rice in advance. Stir fry the shrimp at the last minute though, they lose their bite if they sit around.

Where do I find doubanjiang?

Look for it at Asian grocery stores, and increasingly in the international aisle of regular supermarkets. Once opened, it keeps for months in the fridge.

How long does it take to make Sichuan pepper shrimp stir fry with rice?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Sichuan pepper shrimp stir fry with rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Sichuan pepper shrimp stir fry with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, soy, gluten. Always check the labels of the products you buy.

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