Chinese Recipes

Spicy Garlic Shrimp with Doubanjiang

Name: Spicy Garlic Shrimp with Doubanjiang
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 200 g Shrimp; 15 Dried Red Chilies; 2 tsp Doubanjiang; as needed Scallions; 2 sprigs Fresh Cilantro; 2 tsp Shaoxing Wine; 1 tsp Cornstarch; a pinch White Pepper; as needed Ginger; as needed Garlic; a pinch Sugar; as needed Oil

This quick and flavorful shrimp dish combines tender prawns with dried chilies, garlic, ginger, and spicy doubanjiang. The shrimp are lightly marinated and stir-fried until juicy, creating a bold Sichuan-inspired dish that pairs perfectly with steamed rice.

Total: 10 Minutes

Spicy Garlic Shrimp with Doubanjiang finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Chinese Recipes
Method: Stir-fry
Total Time: 10 Minutes
Difficulty: Easy
Main Ingredient: Shrimp

Introduction

This Spicy Garlic Shrimp with Doubanjiang recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 10 minutes, so it can fit into a busy cooking day.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Helpful for practicing timing, heat control, and the order of adding ingredients.
Gives the dish a clear spicy and savory flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

200 g Shrimp
15 Dried Red Chilies
2 tsp Doubanjiang
as needed Scallions
2 sprigs Fresh Cilantro
2 tsp Shaoxing Wine
1 tsp Cornstarch
a pinch White Pepper
as needed Ginger
as needed Garlic
a pinch Sugar
as needed Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Shrimp

This ingredient helps define the flavor, texture, or structure of the dish.

Dried Red Chilies

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

Doubanjiang

This ingredient helps define the flavor, texture, or structure of the dish.

Scallions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

sprigs Fresh Cilantro

This ingredient helps define the flavor, texture, or structure of the dish.

Shaoxing Wine

Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.

Step-by-Step Instructions

Step 1
Prepare the shrimp, dried chilies, doubanjiang, garlic, ginger, scallions, and cilantro.
Step 2
Peel and devein the shrimp. Season with white pepper, a small amount of salt, and 1 teaspoon of Shaoxing wine. Marinate for several minutes.
Step 3
Add 1 teaspoon of cornstarch to the marinated shrimp and mix well.
Step 4
Continue mixing until the shrimp become lightly coated and slightly sticky.
Step 5
Finely chop the scallions, ginger, and garlic. Cut the dried chilies into short sections.
Step 6
Heat a small amount of oil in a wok. Stir-fry the scallions, ginger, garlic, and dried chilies until fragrant.
Step 7
Add the doubanjiang and cook over low heat. If needed, add a splash of water to prevent sticking.
Step 8
Cook until the doubanjiang releases its red oil, then add a small pinch of sugar.
Step 9
Add the marinated shrimp and stir-fry.
Step 10
Cook until the shrimp turn pink and are fully cooked through. Garnish with chopped scallion greens before serving.
Step 11
Serve immediately while hot.
Step 12
Enjoy this spicy and flavorful shrimp dish with steamed rice.

Cooking Tips

Doubanjiang is naturally salty, so additional salt is usually unnecessary. A small amount of sugar helps balance the heat and enhances the overall flavor. Avoid overcooking the shrimp to keep them tender and juicy.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Ingredients

200 g Shrimp
15 Dried Red Chilies
2 tsp Doubanjiang
as needed Scallions
2 sprigs Fresh Cilantro
2 tsp Shaoxing Wine
1 tsp Cornstarch
a pinch White Pepper
as needed Ginger
as needed Garlic
a pinch Sugar
as needed Oil

Method

Prepare the shrimp, dried chilies, doubanjiang, garlic, ginger, scallions, and cilantro.
Peel and devein the shrimp. Season with white pepper, a small amount of salt, and 1 teaspoon of Shaoxing wine. Marinate for several minutes.
Add 1 teaspoon of cornstarch to the marinated shrimp and mix well.
Continue mixing until the shrimp become lightly coated and slightly sticky.
Finely chop the scallions, ginger, and garlic. Cut the dried chilies into short sections.
Heat a small amount of oil in a wok. Stir-fry the scallions, ginger, garlic, and dried chilies until fragrant.
Add the doubanjiang and cook over low heat. If needed, add a splash of water to prevent sticking.
Cook until the doubanjiang releases its red oil, then add a small pinch of sugar.
Add the marinated shrimp and stir-fry.
Cook until the shrimp turn pink and are fully cooked through. Garnish with chopped scallion greens before serving.
Serve immediately while hot.
Enjoy this spicy and flavorful shrimp dish with steamed rice.