Dry Pot Spicy Shrimp
A sizzling hot stone pot filled with plump shrimp, crispy potato strips, and fresh celery in a bold, numbing spicy sauce. This crowd-pleasing dish delivers incredible texture contrast and fiery flavor in every bite.
Story
This dry pot shrimp dish is a showstopper at any table. The shrimp are plump and juicy, the potatoes become irresistibly crispy, and the sauce clings to every ingredient with bold, aromatic intensity. Serve immediately straight from the sizzling stone pot for the full dramatic effect.
Ingredients
large shrimp, deveined with shells on
1 pound
potatoes
2 medium, cut into thin matchsticks
celery stalks
3, cut into 2-inch pieces
fresh cilantro
1/2 cup, roughly chopped
garlic
6 cloves, minced
ginger
2 inches, sliced
dried chili peppers
10-15
Sichuan peppercorns
1 tablespoon
doubanjiang (chili bean paste)
2 tablespoons
light soy sauce
2 tablespoons
cooking wine
2 tablespoons
salt
to taste
vegetable oil
1/2 cup
sesame oil
1 tablespoon
Instructions
1
Prep the shrimp
Rinse the shrimp under cold water and pat completely dry with paper towels. This ensures they get nicely seared. In a bowl, toss with a pinch of salt, 1 tablespoon of cooking wine, and set aside to marinate for 10 minutes.
2
Prepare the vegetables
Soak the potato matchsticks in cold water for 5 minutes to remove excess starch, then drain and pat thoroughly dry. The drier they are, the crispier they'll fry. Cut celery into 2-inch diagonal pieces. Have all aromatics (garlic, ginger, chilies, peppercorns) measured and ready near your stove.
3
Blanch the potatoes
Heat a pot of salted water and blanch the potato sticks for just 30 seconds—they should still have some snap. Drain and spread on a towel to dry completely. This step removes starch and ensures extra crunch during the final cooking.
4
Sear the shrimp
Heat 3 tablespoons of oil in a wok over high heat until smoking. Add shrimp in a single layer and sear for 1 minute per side until opaque and lightly golden. Remove and set aside. Don't overcrowd—work in batches if needed.
5
Build the flavor base
In the same wok, add remaining oil over medium heat. Toss in the dried chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant. Add garlic, ginger, and doubanjiang, stir-frying for another minute until the paste turns deep red and aromatic.
6
Combine and serve
Turn heat to high. Add potatoes and celery, stir-frying for 2 minutes. Return shrimp to the wok, add soy sauce, remaining cooking wine, and a pinch of salt. Toss everything together for 1 minute. Drizzle with sesame oil, add cilantro, and transfer immediately to a preheated stone pot. Serve sizzling hot.
