Pat the shrimp dry with paper towels and transfer them to a medium-sized bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Toss to coat well. Marinate for 15 minutes.

Cut the chilis into 1/2” pieces and place in a colander that has holes big enough to have the chili seeds fall through. Shimmy the colander above a big plate to separate some of the seeds from the chilis. Set aside the deseeded chilis for the cooking and discard the seeds.

Heat the oil in a large skillet over medium-high heat until hot. Add the shrimp. Let cook without moving for 1 to 2 minutes, until the bottom turns golden. Flip to cook the other side for another 1 to 2 minutes, until turning golden and the shrimp are fully curled up. Transfer the shrimp to a big plate and set aside.

Turn to low heat. Remove all but 2 tablespoons of oil from the pan by pouring the oil into a bowl, or use a few layers of paper towels held in a pair of tongs to wipe the pan.

Turn to medium-low heat. Add the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds.

Add the doubanjiang. Stir and cook for a minute.

Add the dried chilis, sichuan peppercorns, and peanuts. Continue to cook and stir for another minute, or until the chilis turn dark brown but are not burned.

Add back the shrimp. Toss thoroughly to coat well. Immediately transfer everything to a serving plate.

Serve hot over steamed rice as a main dish. (*Footnote 3)