Szechuan Shrimp Stir Fry

This szechuan shrimp stir fry has a punchy, flavor-packed sauce made from hoisin sauce, hot chile paste, honey, soy sauce, rice wine vinegar, and toasted sesame oil. It's rich and slightly smoky with a little bit of a barbecue flavor from the hoisin.

Prep Time5

Cook Time6

Total Time11

Course: Main Course

Cuisine: Asian

Keyword: easy shrimp stir fry, quick shrimp stir fry, szechuan shrimp stir fry

Servings: Servings

Calories: 211kcal

Author: Andie Mitchell

Ingredients

2 tablespoons hoisin sauce
2 teaspoons hot chili paste recommended: Sambaal Oelek
2 tablespoons ketchup
1 teaspoon honey
2 teaspoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 tablespoon grapeseed oil or any high heat cooking oil you like
2 garlic cloves minced
2 tablespoons finely chopped fresh ginger
4 scallions finely chopped (about ½ cup)
1 ½ pounds medium raw shrimp tails removed, peeled and deveined
¼ cup chopped fresh cilantro for serving

Instructions

In a small bowl, whisk the hoisin, chili paste, ketchup, honey, soy sauce, vinegar, and sesame oil.
In a large nonstick skillet or wok, heat the oil over high heat. Add the garlic, ginger, scallions, and shrimp, and cook, stirring constantly, until the shrimp are just translucent (not gray any longer, but not bright pink), 1 minute.
Add the sauce, stir to coat the shrimp, and cook for 1 minute longer. Remove the pan from heat and transfer the shrimp to a serving platter. Garnish with fresh cilantro and serve immediately.

Nutrition