Spicy Shrimp Dry Pot

March 17, 2025 38 Minutes Advanced

Nutritional Information

500 kcal
Calories
40g
Protein
10g
Carbohydrates
30g
Fat
Recipe Hot Dishes
Spicy Shrimp Dry Pot

Crispy Sichuan Shrimp Stir-Fry is a mouthwatering dish that combines succulent shrimp with bold spices and fresh vegetables for an unforgettable meal. The secret lies in double-frying the shrimp to achieve a perfect crispy exterior while keeping the meat tender and juicy. Aromatic scallions, ginger, and garlic are stir-fried with fiery chili peppers and numbing Sichuan peppercorns, creating a fragrant base. The shrimp are then tossed in a savory bean paste sauce, complemented by crunchy lotus root, refreshing cucumber, and crisp celery for a dynamic texture. This recipe delivers an irresistible balance of heat, umami, and crunch—ideal for spice lovers. Quick tip: Use a hair dryer to dry shrimp faster for frying! Ready in minutes, this dish is perfect for impressing guests or treating yourself to restaurant-quality flavors at home.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Cut the scallions, ginger, and garlic into small pieces. Cut the chili peppers and Sichuan peppercorns into sections.
Step 1
2
Step 2
Remove the shrimp veins and drain the water. (Tips: If you are in a hurry, you can use a hair dryer to dry them quickly)
Step 2
3
Step 3
Deep-fry the shrimp in two steps: first, put the shrimp in the oil when the temperature reaches 50%, fry until they turn golden and curl up, then take them out; second, heat the oil to 80-90% and put the shrimp back in for about 20 seconds, then take them out. This way, the shrimp skin will be crispy and the meat will be tender.
Step 3
4
Step 4
Put the lotus root and cucumber into the pot and deep-fry for 1 minute, then take them out.
Step 4
5
Step 5
Heat the oil, stir-fry the scallions, ginger, and garlic until fragrant, then add the bean paste. Add the shrimp and a small amount of soy sauce, finally add the celery and stir-fry. Can be served.

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