Spicy Szechuan Shrimp and Broccoli

Ingredients

Ingredient notes & substitutions

Shrimp:

Large (26/30 count) shrimp are ideal — meaty enough to feel substantial. Pat them very dry so they sear instead of steaming.

Cornstarch:

A light dusting on the shrimp helps them brown and gives them a silky finish once the sauce coats. Cornstarch slurry at the end thickens the sauce to glossy.

Chili-garlic sauce:

The workhorse behind the heat. Sriracha subs cleanly. For extra Szechuan heat, add a pinch of ground Szechuan peppercorn for that signature tingle.

Hoisin sauce:

A spoonful adds sweet-savory depth that balances the spice. Don't skip — it's the flavor bridge that pulls the sauce together.

Toasted sesame oil:

A little at the end for nutty, fragrant finish. Use the toasted kind — plain sesame oil is much milder.

Method

1. 1

   Whisk the soy sauce, rice vinegar, brown sugar, hoisin, chili-garlic sauce, sesame oil, and red pepper flakes in a small bowl. Set aside.

2. 2

   Pat the shrimp dry and toss with 1 tablespoon cornstarch until lightly coated.

3. 3

   Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the broccoli and stir-fry for 3 to 4 minutes, until bright green and crisp-tender. Transfer to a plate.

   
4. 4

   Add the remaining tablespoon of oil to the pan. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just cooked through.

   
5. 5

   Stir in the garlic and ginger and cook for 30 seconds, until fragrant.

   
6. 6

   Return the broccoli to the pan. Pour in the sauce and bring to a simmer.

   
7. 7

   Stir the cornstarch slurry, then whisk it in and cook for 30 seconds, until glossy and thick.

8. 8

   Top with green onions and sesame seeds, and serve immediately over rice.

   

Variations to try

• Swap shrimp for chicken thigh pieces or cubed firm tofu — adjust cook time.
• Add snap peas, red bell pepper, or bok choy alongside the broccoli.
• Add cashews or peanuts at the end for crunch.
• Make it milder with just 1/2 tablespoon chili-garlic sauce, or hotter with a teaspoon of Szechuan peppercorn.

Storage & make-ahead

Best fresh — shrimp toughen when reheated. If you have leftovers, store airtight in the fridge for up to 2 days. Reheat gently, covered, in a skillet over medium-low with a splash of water. Not a great candidate for freezing. Serve leftovers cold over greens for a spicy salad if reheating isn't ideal.

Frequently asked questions

Can I use frozen shrimp?

Yes — thaw fully under cold running water or overnight in the fridge, and pat very dry before cooking. Wet shrimp won't sear.

How spicy is this?

Medium heat as written. Cut the chili-garlic sauce in half for mild, or add ground Szechuan peppercorn and extra red pepper flakes for full restaurant-heat.

Can I add more vegetables?

Absolutely — snap peas, sliced red bell pepper, bok choy, mushrooms, or carrots all work. Add sturdier veg first and quick-cooking ones (like snap peas) at the end.

What's Szechuan sauce made of?

A tangy, sweet, spicy Chinese sauce built on soy sauce, rice vinegar, chili, garlic, ginger, and sesame. It's brighter and hotter than most stir-fry sauces.