Sichuan Dry Pot Shrimp
Shrimp tossed in a wok with Sichuan peppercorns, dried chilies, and aromatics until fragrant and lightly charred. A fiery, numbing Sichuan classic with zero sauce—just crispy, spiced shrimp and heat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 180
- Protein
- 18g
Ingredients
- ½ lb shrimp, peeled and deveined
- 8 count whole dried red chilies
- 1 tablespoon Sichuan peppercorns
- 4 count garlic cloves, thinly sliced
- 1 tablespoon ginger, peeled and thinly sliced
- 2 tablespoon neutral oil
Instructions
- 1
Pat the shrimp dry with paper towels by placing them in the paper and gently pressing to remove surface moisture so they will crisp when cooked.
- 2
Using kitchen shears or a knife, split each dried red chili lengthwise down the center and discard the seeds inside—this opens the chili to release flavor while cooking.
- 3
Set a 12-inch wok or large skillet over high heat and pour in 2 tablespoons of neutral oil, tilting to coat the surface evenly.
- 4
When the oil shimmers and slides quickly across the pan (about 90 seconds), add the shrimp in a single layer without stirring for 2 minutes until the undersides turn opaque pink.
- 5
Flip the shrimp with a spatula and cook for another 90 seconds without stirring until the second side is opaque, then slide them to the side of the wok.
- 6
Add 1 tablespoon of Sichuan peppercorns to the center of the empty space in the wok and stir constantly over high heat for 30 seconds until deeply fragrant.
- 7
Add the seeded dried chilies to the wok and stir with the peppercorns for 20 seconds until the chilies darken slightly and smell peppery and toasty.
- 8
Pour the garlic slices into the wok and stir the entire mixture for 15 seconds until the garlic becomes fragrant and very lightly golden at the edges.
- 9
Add the ginger slices and toss everything together for 10 seconds until the aroma is sharp and the ginger looks slightly darker and translucent.
- 10
Push the shrimp back toward the center of the wok and toss all ingredients together for 20 seconds until the shrimp are coated with the toasted spices and everything is sizzling actively.
- 11
Transfer the entire contents of the wok to a serving bowl or plate and serve immediately while still steaming.
Tools you’ll need
- 12-inch wok or large skillet
- paper towels
- kitchen shears or chef's knife
- cutting board
- wooden spatula or wok shovel
- serving bowl or platter
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