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Szechuan Shrimp

Szechuan Shrimp

  • Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons dry sherry
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup chicken stock or water
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili-garlic sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon raw sugar
  • 1 teaspoon hot sesame oil
  • 1 tablespoon peanut oil or canola oil
  • 1 red or yellow bell pepper, medium dice
  • 3 green onions, thinly sliced on the bias


  • In a medium-size bowl combine the shrimp, sherry, ginger, garlic and crushed red pepper and toss well. Set aside for 15 minutes to marinate.

    In a small bowl combine the chicken stock, soy, oyster, and chili-garlic sauces, cornstarch, sugar and sesame oil and whisk well.

    Heat oil in a wok or large saute pan over medium-high heat. Add the bell pepper and the green onions and cook until tender, about 3 to 4 minutes. Add the shrimp to the pan and cook until the shrimp are just opaque, about 1 to 2 minutes per side.

    Add the chicken broth mixture and bring to a brisk simmer. Cook until the mixture is thick and coats the shrimp, about 2 minutes.

    Transfer to a platter or a bowl and serve with rice.

Recipe Details