Spicy Szechuan Shrimp Stir Fry Low Fat

Ignite your taste buds with this Spicy Szechuan Shrimp Stir Fry—a bold, flavor-packed dish that’s surprisingly low in fat and ready in just 25 minutes! Juicy, tender shrimp pair perfectly with crisp red bell peppers and snow peas, all tossed in a fiery Szechuan-inspired sauce featuring chili garlic paste, hoisin, and the unmistakable zing of freshly toasted Szechuan peppercorns. This quick and easy stir fry is perfect for weeknight dinners, offering restaurant-quality flavor with minimal prep time. Serve it over steamed rice or go low-carb with cauliflower rice for a wholesome, guilt-free meal that doesn’t skimp on taste. Perfect for lovers of spicy Asian cuisine, this recipe delivers heat, crunch, and satisfaction in every bite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 450 grams medium shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons chili garlic paste
• 1 teaspoon Szechuan peppercorns, toasted and ground
• 1 teaspoon peanut oil (or vegetable oil)
• 3 cloves garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 large red bell pepper, thinly sliced
• 100 grams snow peas
• 2 stalks scallions, sliced
• 1 teaspoon sesame oil
• 0.5 teaspoons optional—red chili flakes (for extra heat)

Directions

Step 1

In a small bowl, combine the cornstarch, soy sauce, rice vinegar, hoisin sauce, and chili garlic paste. Whisk the mixture until smooth and set it aside.

Step 2

Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.

Step 3

Heat a large nonstick skillet or wok over medium-high heat and add the peanut oil.

Step 4

Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant.

Step 5

Toss in the red bell pepper and snow peas, and stir fry for 2-3 minutes until tender-crisp.

Step 6

Move the vegetables to one side of the pan and add the shrimp to the other. Cook the shrimp for 2 minutes per side until pink and opaque.

Step 7

Pour the prepared sauce over the shrimp and vegetables. Sprinkle in the toasted Szechuan peppercorns and chili flakes (if using). Stir everything together to coat evenly.

Step 8

Add the scallions and sesame oil, and stir fry for another 1-2 minutes until the sauce thickens slightly.

Step 9

Remove from heat and serve hot with steamed rice or cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	(891.5g)

Amount per serving	% Daily Value*
Calories	839.8

Total Fat 25.4g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 6.1g
Cholesterol 879.3mg	0%
Sodium 2762.5mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 17.7g
Protein 121.0g	0%

Vitamin D 804.7IU	0%
Calcium 295.9mg	0%
Iron 8.3mg	0%
Potassium 1969.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 54.2%

Carbs: 20.3%