Pat shrimp dry with paper towel. In a mixing bowl, blend shrimp with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.

Chop dried chili peppers into ½-inch pieces, discarding seeds if you prefer milder heat.

In a large skillet, heat vegetable oil over medium-high heat until shimmering. Add marinated shrimp and cook 1-2 minutes per side until golden brown and crispy. Remove from skillet.

Reduce heat to medium, add minced garlic, ginger, and green onion whites, stirring for 30 seconds to 1 minute until aromatic.

Stir in Doubanjiang, then add chopped chilies and Sichuan peppercorns, stirring for about a minute. Return shrimp to skillet, tossing to combine.

Transfer the stir fry to a serving plate, garnish with green onion tops and roasted peanuts if desired. Serve hot over steamed rice.