Spicy hot, sweet and subtly tangy, these Szechuan shrimps with plum sauce takes 10 minutes to prepare and under seven minutes to cook.

Szechuan Shrimps With Plum Sauce

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 3
Author Connie Veneracion


  • 500 grams shrimps (10 to 12 large pieces), peeled and deveined
  • salt
  • finely ground black pepper
  • 1 teaspoon Szechuan peppercorns
  • 1 bell pepper
  • 1 small carrot
  • 2 cloves garlic
  • 1 half-inch knob ginger
  • 2 bird's eye chilies
  • 2 tablespoons cooking oil
  • rice vinegar
  • rice wine
  • soy sauce
  • 1/4 cup plum sauce (I used Lee Kum Kee)
  • finely sliced scallions to garnish
  • toasted sesame seeds to garnish


  • Place the peeled and deveined shrimps in a bowl and sprinkle lightly with salt and black pepper. Toss. 
  • Using a mortar and pestle or a food processor, grind the Szechuan peppercorns to a powder.
  • Deseed the bell pepper and dice.
  • Peel the carrot and cut into thin slices.
  • Peel and mince the garlic.
  • Peel and finely chop the ginger.
  • Finely slice the chilies.
  • Heat the cooking oil in a wok.
  • Saute the powdered Szechuan peppercorns, garlic, ginger and chilies for about one to two minutes.
  • Turn up the heat. Add the carrot and bell pepper to the wok. Sprinkle in a little salt and black pepper. Stir fry for a minute.
  • Add a generous splash each of rice vinegar and rice wine, and a tiny drizzle of soy sauce.
  • Stir in the plum sauce and allow the mixture to come to a simmer.
  • Throw in the shrimps. Toss the shrimps in the sauce for two to three minutes, or just until done.
  • Scoop the shrimps and sauce into a bowl. Garnish the Szechuan shrimps with plum sauce with toasted sesame seeds and finely sliced scallions before serving.