Super Simple Szechuan Shrimp


Easy prep, easy cooking, easy clean-up, and ready to eat in under 30 minutes, start to finish (even if your shrimp are frozen). Simple enough for a quick mid-week meal, but elegant enough to serve to company.

This is a recipe that I adapted from Kalyn’s Kitchen. I had bought some Szechuan peppercorns from Penzeys and thought that this would be a great recipe to add them to. Szechuan peppercorns are not spicy in the same way that some other hot peppers are. Rather than a burning feeling, they produce kind of a “numbing” sensation on your tongue. But when used sparingly, they add a great flavor!

To save on clean up, I like to prepare this recipe using Ziploc bags and a foil lined roasting pan.

Combine fresh green beans with a little olive oil, coriander, cumin and ground Szechuan peppercorns (you could also use red pepper flakes or other spicy pepper if you don’t have the Szechuan ones).DSC06536-1

To save on time, I bought raw, peeled shrimp (they still had tails, and I left them on). To thaw frozen shrimp, place them in a colander and run cool water over them until thaw.

Combine shrimp with olive oil, lemon zest and salt and pepper.DSC06545-1 Arrange beans on a foil-lined pan in a single layer .DSC06541-1

Roast  beans at 425°F for 5 minutes.


After 5 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy. DSC06550-1 Serve with lemon wedges.

DSC06554-1 __


Szechuan Shrimp and Green Beans


For the green beans:
1 lb green beans
1 Tbs olive oil
½ tsp ground coriander
½ tsp ground cumin
¼ tsp salt
½ tsp whole Szechuan peppercorns, ground**

For the shrimp:
1  lb medium-large raw shrimp, thawed and peeled
2 Tbs olive oil
zest from one lemon (save the lemon and cut into wedges)
¼ tsp salt
¼ tsp fresh ground black pepper

Preheat oven to 425°F.

If shrimp are frozen, place in a colander and rinse with cool water until thawed. Peel and de-vein.

Grind whole Szechuan peppercorns (I use my regular black pepper grinder). Place with green beans in a Ziploc bag with remaining “green bean” ingredients.

Combine shrimp and remaining “shrimp” ingredients in a separate Ziploc bag. Reserve lemon wedges for later.

Line a roasting pan with foil. Spray with non-stick cooking spray. Arrange beans on pan in a single layer as much as possible. Roast  beans at 425°F for 5 minutes. After 5 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy.

Serve the shrimp and beans immediately with lemon wedges.

**NOTE: If you don’t have Szechuan peppercorns, you can substitute crushed red pepper flakes, or other hot peppers. I get my peppercorns from Penzeys.

Adapted from Kalyn’s Kitchen


1 Comment

Filed under Main Dishes

One response to “Super Simple Szechuan Shrimp

  1. Good idea to use Szechuan peppercorns in this! Glad you enjoyed it.


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