spicy griddle shrimp recipes

Spicy Dry-Pot Shrimp: A Step-by-Step Guide

Spicy dry-pot shrimp, a beloved Sichuan-inspired dish, tantalizes taste buds with its bold flavors and tender-crisp texture. Here’s a comprehensive guide to mastering this culinary delight at home.

Ingredients: 500g large shrimp (peeled and deveined), 2 tbsp Sichuan peppercorn, 3 dried chilies, 2 tbsp cooking oil, 3 cloves garlic (minced), 1 tbsp ginger (grated), 1 bell pepper (sliced), 1 onion (quartered), 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, and chopped green onions for garnish.

Steps:

1. Prep the Shrimp: Marinate shrimp with 1 tsp soy sauce and a pinch of salt for 15 minutes. Pat dry to ensure a crispy finish.

2. Sauté Aromatics: Heat oil in a wok over medium flame. Add dried chilies, Sichuan peppercorn, and stir-fry until fragrant (30 seconds). Toss in garlic, ginger, and doubanjiang, stirring until the paste turns reddish.

3. Cook the Shrimp: Increase heat to high. Add shrimp and stir-fry for 2-3 minutes until they curl and turn pink. Avoid overcooking to maintain tenderness.

4. Add Vegetables: Toss in bell pepper and onion, stir-frying for 2 more minutes until slightly softened.

5. Season and Finish: Drizzle in remaining soy sauce and sugar, mixing well. Garnish with green onions. Serve hot with rice or steamed buns.

Tips: For extra heat, add more dried chilies or a dash of chili oil. Adjust seasoning to taste—this dish balances spicy, savory, and subtly sweet notes. Enjoy this fiery, flavorful meal that’s perfect for sharing!