Shrimp Chilli Recipe – Schezwan Shrimp with Garlic Butter

Last Updated on 2 months by Neha Deshmukh

Shrimp Chilli Recipe – Schezwan Shrimp with Garlic Butter

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of sweet, spicy, and savory. Today, I’m sharing my go-to recipe for Shrimp Chilli – a vibrant Schezwan Shrimp with a luscious garlic butter sauce that’s seriously addictive. I first made this for a friend’s birthday, and it disappeared in minutes! It’s surprisingly easy to make, and I promise, it’ll become a weeknight favorite.

Why You’ll Love This Recipe

This Shrimp Chilli recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavour, thanks to the Schezwan sauce and a touch of fish sauce for that authentic umami kick. Plus, it’s a crowd-pleaser. Who can resist juicy shrimp tossed in a fiery, garlicky sauce?

Ingredients

Here’s what you’ll need to make this delicious Shrimp Chilli:

• 600 gms Shrimp, peeled and deveined (tails intact)
• To taste Salt and pepper
• 2 small Onion
• 1 large Bell pepper
• 50 gms Butter
• 15 cloves Garlic, minced
• ?? tbsp Dark soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Fish sauce
• 1 tbsp Tomato ketchup
• 2 tbsp Schezwan sauce
• 1 tbsp Cornflour

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my little kitchen secrets:

• Schezwan Sauce: This is the heart and soul of the dish! You can find different brands with varying spice levels. I like to use a medium-spicy one, but feel free to adjust to your preference. Some regional variations use fermented soybeans for extra depth.
• Dark Soy Sauce: Don’t confuse this with regular soy sauce! Dark soy sauce is thicker, less salty, and adds a beautiful colour to the dish. It’s more about flavour and colour than saltiness here.
• Fish Sauce: I know it might sound a little intimidating, but trust me on this one. A splash of fish sauce adds an incredible umami depth that really elevates the flavour. It’s a staple in many Asian cuisines for a reason!
• Shrimp: Fresh is always best, but frozen shrimp works perfectly fine too. Just make sure it’s fully thawed and patted dry before cooking. I usually get mine from a local fishmonger to ensure quality.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and devein your shrimp, leaving the tails on for a nice presentation. Season generously with salt and pepper.
2. Melt half of the butter in a wok or large frying pan over medium-high heat. Fry the shrimp in batches – don’t overcrowd the pan! – until they turn opaque and slightly pink. Set aside.
3. Now, let’s make the sauce. In a bowl, whisk together the dark soy sauce, rice vinegar, fish sauce, tomato ketchup, Schezwan sauce, and cornflour. This is where the magic happens!
4. Chop your onion and julienne the bell pepper. Having everything prepped beforehand makes the cooking process so much smoother.
5. Melt the remaining butter in the wok. Stir-fry the onions and bell peppers until they’re tender-crisp.
6. Pour the sauce into the wok. If it’s too thick, add a splash of water to loosen it up. Simmer until the sauce thickens beautifully.
7. Return the shrimp to the wok and toss gently to coat everything in that glorious sauce.
8. In a separate small pan, sauté the minced garlic in butter until it’s golden brown and fragrant. This garlic butter is the finishing touch! Drizzle it over the shrimp.

Expert Tips

• Don’t overcook the shrimp! Overcooked shrimp is rubbery and sad. You want them just opaque and slightly pink.
• Taste the sauce as you go and adjust the seasoning to your liking.
• A hot wok is key to getting that nice stir-fry flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use plant-based shrimp alternatives and substitute the fish sauce with a vegan fish sauce made from seaweed.
• Gluten-Free: Make sure your soy sauce is gluten-free! Tamari is a great option.
• Spice Level: If you like it extra spicy, add more Schezwan sauce or a pinch of chilli flakes. My friend, Priya, always asks for extra spice!
• Festival Adaptations: This dish is fantastic as part of a Chinese New Year spread, alongside noodles and other stir-fries.

Serving Suggestions

Serve this Shrimp Chilli warm with a side of fluffy steamed rice or your favourite noodles. A sprinkle of chopped spring onions adds a nice fresh touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What type of shrimp works best for this recipe? Medium to large-sized shrimp are ideal. They hold their shape well during cooking.
• Can I make the sauce ahead of time? Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator.
• How can I adjust the sweetness of the sauce? If you prefer a less sweet sauce, reduce the amount of tomato ketchup.
• What is the best way to devein shrimp? Use a small, sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.
• Can I use a different type of oil instead of butter? While butter adds a lovely richness, you can use vegetable oil or peanut oil if you prefer.

Enjoy! I hope you love this Shrimp Chilli recipe as much as I do. Let me know in the comments how it turns out for you!