Stir fried shrimp with charred onions Sichuan peppercorns. Spicy, quick and flavorful soy-sauced dinner that comes together in 15 minutes.
Why You’ll Love this Recipe
What makes this stir-fry so great is the texture and the flavors. The base of this dish are the crispy onions and the thick soy sauce with plenty of garlic.
First you need to cook your rice (or noodles), then the rest of the cooking process moves pretty fast, so the key to nail this dish is to have all of your ingredients chopped and ready, because once you start stir-frying, there’s no turning back. Focus on your onions! For the best result, char the onions quickly on high heat but keep them a little crunchy inside. You can also add spinach, carrots or pak choi, but my favorite addition are shiitakes.
- This sizzling spicy sichuan stir fry is also quick and easy to make with chicken or tofu.
- Feel free to make it as spicy or mild as you prefer!
- Basically you can make this dish without having to go to the store to buy anything, which is why I always keep shrimp in my freezer and the rest are just pantry staples, right?
- Can’t find Sichuan peppercorns? Swap them out with chili flakes.
More easy shrimp recipes
Sichuan shrimp stir fry with onions
- 400 g/14 oz shrimp peeled and deveined
- 2 onions cut into thick slices
- 1 chili finely sliced (or more to your own taste)
- 3 garlic cloves finely chopped
- 1 tsp sichuan peppercorns crushed with a mortar
- 3 tbsp rice oil
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 5 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp miso
- finely chopped chives
- steamed jasmin rice or udon noodles
- sesame seeds
- Cook the rice or noodles according to package directions, if using.
- Get your prep done before you start cooking. Combine the ingredients for the sauce in a small bowl.
- Cut the onions, mince the garlic, crush the peppercorns with a mortar, and chop the chili.
- Heat the rice oil in a wok or a wide skillet over a high heat until smoking-hot. Add the shrimp and stir-fry for 2 minutes or until just done and almost entirely pink. Add the onions and stir-fry for 1-2 minutes more, still over a high heat.
- Add the crushed peppercorns, chili and garlic to the wok and stir-fry until fragrant, 30 seconds, then add the sauce and continue to stir-fry scraping up any browned bits from skillet, about 30 seconds more, or until the sauce has thickened and is sticking to the shrimp.
- Transfer onto plates, serve with rice or noodles, top with chives and sesame seeds. Enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.