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Recipes Low FODMAP and Gluten Free Recipe - Salt and pepper Sichuan shrimp
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For the sauce

5 tbsp mirin

4 tbsp gluten free soy sauce

1 tsp soft light brown sugar

1 red chili, (seeds removed if you prefer it slightly less hot), finely sliced

For the shrimp

½ tsp Sichuan pepper seeds

flaked sea salt

2 tsp five-spice powder

40 raw, large peeled shrimp, deveined

1 tsp sunflower oil


To make the sauce, simply stir everything together in a small bowl. Pour into a serving bowl and set aside.

Now for the shrimp. Using a pestle and mortar, grind up the Sichuan pepper with a pinch of salt until fairly smooth.

Tip this mixture into a small, dry wok, add the five spice and toast over a low to medium heat for 1-2 minutes or so, stirring regularly until you start to smell the spices.

Tip the spices into a bowl and toss the shrimp through to coat evenly.

Return the wok to a high heat and add the oil. Stir fry the spice coated shrimp for two minutes until pink throughout.

Sit the bowl of dipping sauce on one side of a serving plate (for sharing) and spoon the shrimp beside. Serve at once.

Recipe adapted from: Good Food

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