Spicy Szechuan Shrimp and Rice Bowls with Mandarin Orange and Edamame

These Szechuan shrimp rice bowls are a perfect weeknight dinner when you’re craving something bold and satisfying. Succulent shrimp are coated in a spicy-sweet Szechuan-hoisin sauce, then tossed with tender edamame and juicy mandarin orange segments. Served over fluffy rice and garnished with scallions, every bite is a burst of flavor and texture.

This dish comes together in just 35 minutes, making it ideal for busy evenings. The combination of savory, sweet and spicy elements creates a balanced meal that’s sure to become a family favorite. Plus, it’s packed with protein and colorful veggies for a nutritious boost.

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Ingredients

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each into small pieces (peel away any excess pith from the flesh).
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve. While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil and 2 TBSP water (4 TBSP for 4).
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 3-4 minutes. Reduce heat to medium; add bell pepper, scallion whites, ginger and garlic; cook until vegetables are tender, 1-2 minutes. Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more. Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.
4. Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings). Divide rice between bowls and top with Szechuan-hoisin shrimp. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for Szechuan paste?

You can use a mix of chili garlic sauce and a pinch of Chinese five-spice powder as a substitute.

Is this dish gluten-free?

The recipe contains soy sauce (in hoisin) and Szechuan paste which may contain gluten. Use gluten-free versions of these ingredients to make it gluten-free.