Szechuan Shrimp with Chili Sauce

The assortment of chilies makes this a spicy dish. You can adjust the temperature by using more or less chili paste.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 lb. medium shrimp, peeled and deveined
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1 Tbsp. wheat-free tamari
  • 1 tsp. chili paste with garlic
  • 1⁄2 tsp. sesame oil
  • 1⁄2 tsp. hot chili oil
  • 2 Tbsp. ketchup
  • 1⁄4 cup rice wine
  • 1 tsp. fish sauce
  • 1⁄2 tsp. honey
  • 3 cups peanut oil
  • 2 Tbsp. finely minced fresh gingerroot
  • 1⁄2 cup minced scallions (about 4 large scallions, white and green parts)
  • 3 dried red chilies


  • Season the shrimp with salt and pepper. In a medium-size bowl combine the tamari, chili paste, sesame oil, chili oil, ketchup, rice wine, fish sauce, and honey; set aside.
  • Bring the peanut oil to 375°F in a wok. Immerse half of the shrimp in the hot oil and cook for about 20 seconds or until just translucent. Using a slotted spoon, transfer the shrimp to paper towels; keep warm. Repeat with the remaining shrimp.
  • Drain all but 2 tablespoons of the oil from the wok. Over high heat, stir-fry the ginger, scallions, and the dried chilies for about 1 minute. Add the reserved shrimp and toss well to blend. Add the reserved sauce and stir to coat the shrimp. Transfer the shrimp to a platter or individual bowls and serve.