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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Sichuan Peppercorn Shrimp

[heart_this] · Feb 3, 2009 · 67 Comments

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

Sichuan Peppercorn Shrimp

Cook Time: 15 minutes Total Time: 15 minutes Servings: 4
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

Chinese, Food, Low-carb, Main Course, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Mrs Ergül says

    February 4, 2009 at 12:53 am

    Yum yum! My favourite!!

    Reply
  2. Paula says

    February 4, 2009 at 1:46 am

    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!

    Reply
  3. ICook4Fun says

    February 4, 2009 at 2:07 am

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

    Reply
  4. Erika says

    February 4, 2009 at 2:09 am

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

    Reply
  5. jillian says

    February 4, 2009 at 2:31 am

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

    Reply
  6. Lorraine @NotQuiteNigella says

    February 4, 2009 at 2:55 am

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

    Reply
  7. Joie de vivre says

    February 4, 2009 at 3:15 am

    Kevin, this is GORGEOUS!

    Reply
  8. ChichaJo says

    February 4, 2009 at 3:15 am

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

    Reply
  9. Sharon says

    February 4, 2009 at 3:23 am

    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!

    Reply
  10. Elra says

    February 4, 2009 at 3:31 am

    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

    Reply
  11. [email protected] says

    February 4, 2009 at 3:47 am

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

    Reply
  12. Mila says

    February 4, 2009 at 3:47 am

    Kevin this is really beautiful!

    Reply
  13. Indonesia-Eats says

    February 4, 2009 at 3:57 am

    Yay! Im coming for these tasty shrimps

    Reply
  14. Helene says

    February 4, 2009 at 3:59 am

    Another wonderful recipe Kevin.

    Do you ever have neighbors knocking at your door?

    Reply
  15. Sara says

    February 4, 2009 at 4:02 am

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

    Reply
  16. MaryBeth says

    February 4, 2009 at 4:16 am

    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.

    Reply
  17. Manggy says

    February 4, 2009 at 4:51 am

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

    Reply
  18. lisa (dandysugar) says

    February 4, 2009 at 5:10 am

    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!

    Reply
  19. Jen Yu says

    February 4, 2009 at 5:35 am

    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!

    Reply
  20. Pam says

    February 4, 2009 at 6:01 am

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

    Reply
  21. Rosa's Yummy Yums says

    February 4, 2009 at 6:11 am

    A deliciously fragrant dish! Perfect!

    Cheers,

    Rosa

    Reply
  22. Esi says

    February 4, 2009 at 6:18 am

    Love the spice in this. Sounds good!

    Reply
  23. Jan says

    February 4, 2009 at 7:33 am

    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.

    Reply
  24. Happy cook says

    February 4, 2009 at 8:10 am

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

    Reply
  25. Nirvana says

    February 4, 2009 at 8:46 am

    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 🙂

    Reply
  26. HoneyB says

    February 4, 2009 at 11:11 am

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

    Reply
  27. Debbie says

    February 4, 2009 at 11:56 am

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

    Reply
  28. Meg Wolff says

    February 4, 2009 at 12:21 pm

    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?

    Reply
  29. pigpigscorner says

    February 4, 2009 at 12:24 pm

    Looks really delicious! I love spicy shrimps with rice.

    Reply
  30. mikky says

    February 4, 2009 at 12:59 pm

    are you sure you’re not chinese??? LOL… what a lovely dish!!! yum… 🙂

    Reply
  31. mycookinghut says

    February 4, 2009 at 1:14 pm

    absolutely delish!

    Reply
  32. Hayley says

    February 4, 2009 at 1:28 pm

    I love spicy dishes, thanks for sharing!

    Reply
  33. Lori says

    February 4, 2009 at 1:53 pm

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

    Reply
  34. lisaiscooking says

    February 4, 2009 at 2:09 pm

    Delicious! Sichuan pepper is the best.

    Reply
  35. Beachlover says

    February 4, 2009 at 2:42 pm

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

    Reply
  36. Jamie says

    February 4, 2009 at 3:15 pm

    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!

    Reply
  37. Marjie says

    February 4, 2009 at 3:53 pm

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

    Reply
  38. Dawn says

    February 4, 2009 at 3:59 pm

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

    Reply
  39. Grace says

    February 4, 2009 at 5:04 pm

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

    Reply
  40. Ben says

    February 4, 2009 at 5:25 pm

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

    Reply
  41. Cynthia says

    February 4, 2009 at 5:27 pm

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

    Reply
  42. Ingrid says

    February 4, 2009 at 5:44 pm

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

    Reply
  43. Lo says

    February 4, 2009 at 6:02 pm

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

    Reply
  44. Jennifer says

    February 4, 2009 at 6:23 pm

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

    Reply
  45. Laila says

    February 4, 2009 at 6:54 pm

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

    Reply
  46. Cheryl says

    February 4, 2009 at 7:11 pm

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

    Reply
  47. Gloria says

    February 4, 2009 at 9:06 pm

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

    Reply
  48. [eatingclub] vancouver || js says

    February 4, 2009 at 9:25 pm

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

    Reply
  49. Peter M says

    February 4, 2009 at 9:44 pm

    Great spotlight on this wonderful spice!

    Reply
  50. Aria says

    February 4, 2009 at 9:47 pm

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

    Reply
  51. Cathy - wheresmydamnanswer says

    February 4, 2009 at 11:12 pm

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

    Reply
  52. Soma says

    February 4, 2009 at 11:13 pm

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

    Reply
  53. Anonymous says

    February 4, 2009 at 11:19 pm

    That looks amazing Kevin!

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

    Reply
  54. Jan says

    February 4, 2009 at 11:32 pm

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

    Reply
  55. Kevin says

    February 4, 2009 at 11:35 pm

    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.

    Reply
  56. Ginny says

    February 5, 2009 at 12:02 am

    i’ve been craving shrimp forever now…this is not helping! looks great! 🙂

    Reply
  57. kellypea says

    February 5, 2009 at 12:39 am

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

    Reply
  58. giz says

    February 5, 2009 at 12:52 am

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

    Reply
  59. Proud Italian Cook says

    February 5, 2009 at 5:01 am

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

    Reply
  60. Jeanne says

    February 5, 2009 at 2:17 pm

    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.

    Reply
  61. Colleen says

    February 6, 2009 at 7:05 pm

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

    Reply
  62. emily says

    February 6, 2009 at 8:16 pm

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

    Reply
  63. petite fleur says

    February 7, 2009 at 2:12 pm

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

    Reply
  64. pastry studio says

    February 7, 2009 at 4:53 pm

    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!

    Reply
  65. Aggie says

    February 9, 2009 at 9:05 pm

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

    Reply
  66. Gina says

    February 10, 2009 at 2:58 am

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

    Reply
  67. Judy says

    February 11, 2009 at 4:18 pm

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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