Sichuan Peppercorn Shrimp

Sichuan Peppercorn Shrimp

I was looking for another quick and light meal and I was thinking about shrimp as they usually fit that bill. While I was eating the sichuan peppercorn steak that I made a while ago I thought that sichuan peppercorn shrimp would be a good idea. I have really been enjoying the mouth numbing sichuan peppercorns and I was looking forward to combining them with one of my favorite foods, shrimp. I just threw this recipe together as I was making it and my goal was to keep it nice and simple so that I could enjoy the succulent shrimp with the mouth numbing sichuan peppercorns and the spicy heat from the chilies. The first thing that I did was start by toasting the sichuan peppercorns in a frying pan and I was immediately rewarded by their amazing aroma which quickly filled my apartment. I finished the dish off with some sesame oil which made my place smell even better. These two smells always bring back memories of Asian cuisine and restaurants. The sichuan peppercorn shrimp came together quickly and easily and turned out really well! Shrimp is one of my favorite foods because it is amazing and because it is so easy to throw together a great meal really quickly with it. I served the shrimp on some fragrant jasmine rice which provided a welcome relief from the heat of the dish.

Sichuan Peppercorn Shrimp

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound shrimp (shelled and deviened)
1 tablespoon sichuan peppercorns (toasted and ground)
1 tablespoon oil
1 shallot (chopped)
1 clove garlic (chopped)
1/4 cup chicken stock
2 teaspoons soy sauce
1 small chili pepper (seeded and chopped)
1 teaspoon chili sauce
1 tablespoon lime juice
1 teaspoon sesame oil
2 tablespoon cilantro (chopped)
2 green onions (chopped)

Directions:
1. Toss the shrimp in the ground sichuan peppercorns.
2. Heat the oil in a pan.
3. Add the shallots and saute until tender, about 5 minutes.
4. Add the garlic and saute for a minute.
5. Saute the shrimp until cooked, just a few minutes per side and set aside.
6. Add the chicken stock and deglaze the pan.
7. Add the soy sauce, chili pepper, chili sauce and lime and reduce the sauce by half.
8. Remove from heat and mix in the shrimp, sesame oil and cilantro.

Similar Recipes:
Sichuan Peppercorn Tenderloin Steak
Shrimp Kung Pao
Vietnamese Caramel Shrimp (Tom Rim)
Tequila Lime Shrimp
Bang Bang Chicken

67 comments:

Mrs Erg├╝l said...

Yum yum! My favourite!!

Paula said...

Love the sound of this. I really like how you described heating up the peppercorns and the resulting aroma. I was surprised to see lime in the ingredients list. My husband likes spicy food, and I think this would be right up his alley. YUM!

ICook4Fun said...

I love sichuan peppercorn especially the tingling effect on your tongue when you bite into it.

Erika said...

Ooh, that looks great and your pictures are always beautiful!

jillian said...

I love shrimp and super spicy food. This sounds wonderful!

Lorraine @NotQuiteNigella said...

Great idea to use up my sichuan peppercorns. I love shrimp and I think they'd go so well together.

Joie de vivre said...

Kevin, this is GORGEOUS!

ChichaJo said...

Sounds delicious! And I have all the ingredients in my kitchen! Love this sort of simple, Asian, stir-fry :)

Sharon said...

I'm going to try to make this for my dad when I head back for semester break. Then, we'll see who can cook! Har har! LOL

Thanks Kevin for such a great recipe!

Elra said...

Kevin, I can this every single day. THis is the kind of meal I like. It's spicy, delicious, and simple to make.
Cheers,
Elra

Jessica@Foodmayhem said...

Shrimp is one of my favorites too, and of course I love Sichuan peppercorns.

Mila said...

Kevin this is really beautiful!

Indonesia-Eats said...

Yay! Im coming for these tasty shrimps

Helene said...

Another wonderful recipe Kevin.

Do you ever have neighbors knocking at your door?

Sara said...

I've been wanting to try sichuan peppercorns, now I know how to use them!

MaryBeth said...

I love shrimp, this looks very good but also very spicy. I think I might keel over dead after just one bite. It just maybe worth it though. Looks great Kevin.

Manggy said...

You just gotta love the sweet heat of Szechuan peppercorns-- but the lovely shrimp just makes this a perfect dish!

lisa (dandysugar) said...

This looks delicious! I love the ease and spice of this dish. I could eat simple stir fry meals almost every day. You have the best dinners!

Jen Yu said...

Mmmm, I love shrimp cooked up Asian-style. My mom sent me a bag of Sichuan peppercorns and I love the stuff, but I never bite into one - I just use it in the cooking ;) It does smell remarkably amazing!

Pam said...

This looks really, really good Kevin. Your shrimp are always perfectly cooked.

Rosa's Yummy Yums said...

A deliciously fragrant dish! Perfect!

Cheers,

Rosa

Esi said...

Love the spice in this. Sounds good!

Jan said...

Kevin you always take amazing photos but when you do shrimp they are even better! I want to eat that now at 7.30am! It looks sooo good.

Happy cook said...

I have these sichuab peppers but never used them.
The shrimps look so yumm.

Nirvana said...

This looks so delicious! I'm keep keeping this recipe in mind for the next time I have dinner guests -- it looks really impressive! Thanks for sharing it :)

HoneyB said...

I love your description of the aroma in your home! Makes me want to smell and eat the shrimp!

Debbie said...

Another great recipe. Thanks Kevin. I am keeping this one to try in the future....

Meg Wolff said...

Hi Kevin,
I really love how you describe making your recipes. The peppercorns sound intriguing and liked the reference to Asian restaurants. I get a good feeling when I'm in them too after living in South Korea.
Do you want to swap a link?

pigpigscorner said...

Looks really delicious! I love spicy shrimps with rice.

mikky said...

are you sure you're not chinese??? LOL... what a lovely dish!!! yum... :)

mycookinghut said...

absolutely delish!

Hayley said...

I love spicy dishes, thanks for sharing!

Lori said...

Light and yummy looking Kevin. This one will need to be made at my house. I love it!

lisaiscooking said...

Delicious! Sichuan pepper is the best.

Beachlover said...

I want ot grab your shrimp right now! look scrumptious!!

Jamie said...

This looks fabulous! But strangely enough I find it very difficult to buy fresh uncooked shrimp in Nantes. Could I use scallops instead? Yum! and that Salmon Noodle Soup look pretty darn delish too!

Marjie said...

Bright and colorful, and shrimp is always a great meal!

Dawn said...

Kevin I would love to see what your pantry looks like. You have some of the best ingredients around.
Another fine shrimp creation here.

Grace said...

peppercorns are an amazing ingredient that i will never again be without. great dish!

Ben said...

I can just imagine the aromas that filled your apartment and the taste of the final dish. Great job.

Cynthia said...

Fast, simple, gourmet and bursting with flavours. Thanks for the inspiration. Will make this this weekend.

Ingrid said...

Oh, wow! You have some of the awesome-est shrimp dishes. This one sounds & looks like another winner. Thanks for sharing the recipe.
~ingrid

Lo said...

I love me some szechuan pepper... gotta agree, Kevin. You kick some shrimp butt!

Jennifer said...

Can you buy those peppercorns pretty much anywhere? I've never heard of those before.

Laila said...

sounds and looks really delicious .. Laila .. http://limeandlemon.wordpress.com/

Cheryl said...

A fellow spice lover, I am making your Kung Pao Chicken for my husband this weekend!

Gloria said...

Shrimp is one of my favorites ever and ever so whith this dish I die!!!!!!! Look so nice Kevin! Gloria

[eatingclub] vancouver || js said...

Perfect shrimp dish! I love sichuan peppercorns and I love how quick and easy this dish is!

Peter M said...

Great spotlight on this wonderful spice!

Aria said...

I keep coming back to your blog from time to time just coz I like torturing myself!! Jokes apart, awesome recipes! :) Thanks.

Cathy - wheresmydamnanswer said...

Yet another winner!! Love this blend of flavors!!

Soma said...

Lovely Lovely!! i am a big Shrimp fan! always looking for new ideas for shrimp. where do i buy the sichuan peppers? asian stores?

biz319 said...

That looks amazing Kevin!

I think crushed red pepper should be as common a condiment as salt and pepper!

Jan said...

I bet this was delish, I love food that bites back.

Kevin said...

Jamie: Sichuan Peppercorn scallops sound good as well.

Jennifer & Soma: You should be able to find the Sichuan Peppercorns in a local Asian grocery store.

Ginny said...

i've been craving shrimp forever now...this is not helping! looks great! :)

kellypea said...

Totally droolworthy and delicious! Still don't have any of those sichuan peppers, though. Need to mail order I guess.

giz said...

I think I could eat this kind of dinner nearly every night of the week and even on weekends.

Proud Italian Cook said...

Kevin, I love the heat of this, it looks great!

Jeanne said...

Your shrimp dishes always look sooooo good, with lovely plump shrimps. I am slightly scared of sichuan peppercorns (big wuss that I am!!) but my husband would *love* this.

Colleen said...

This looks like a great twist on the shrimp recipes I have been trying!

emily said...

These look delicious. As always, your photography is amazing.

petite fleur said...

I love sichuan peppercorns & shrimps too so this is right up my alley. Can't wait to try this out.

pastry studio said...

Everything you post is so gorgeous and delicious. The variety is incredible and I especially appreciate your use of the freshest ingredients. Definitely one of the best blogs out there!

Aggie said...

Oh, this looks awesome! So does the Pho...your photos and dishes look so professional Kevin!!

Gina said...

Where do you buy sichuan peppercorn? I would love to make this.

Judy said...

I printed this one out. Now I have to buy some Sichuan Peppercorns! Thanks, Kevin.

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