Salt and Pepper Shrimp (Printable Version)
Golden fried shrimp with aromatic garlic, scallions, and Sichuan peppercorns for a crispy, savory Chinese-style dish ready in 25 minutes.
# What You Need:
→ Shrimp
01 - 1.1 lb large shrimp, shell-on, deveined
02 - 1/2 tsp sea salt
03 - 1/2 tsp white pepper
04 - 1/2 tsp ground black pepper
05 - 3 tbsp cornstarch
→ Aromatics
06 - 5 cloves garlic, finely chopped
07 - 2 scallions, finely sliced
08 - 1 small red chili, thinly sliced
→ Frying
09 - 2 cups vegetable oil
→ Sauce & Garnish
10 - 1/2 tsp sea salt
11 - 1/2 tsp ground Sichuan peppercorns
12 - Lemon wedges
# How-To Steps:
01 - Pat the shrimp completely dry with paper towels. Toss with 1/2 teaspoon salt, white pepper, and black pepper in a bowl. Let marinate for 5 minutes.
02 - Toss seasoned shrimp in cornstarch until evenly coated. Shake off excess starch to prevent clumping during frying.
03 - Heat vegetable oil in a wok or deep skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes until golden and crisp. Remove with slotted spoon and drain on paper towels.
04 - Pour off all but 1 tablespoon of oil. Add garlic and chili, stir-frying for 30 seconds until fragrant but not browned.
05 - Return shrimp to pan with scallions, Sichuan peppercorns, and remaining salt. Toss over high heat for 1 minute until thoroughly combined.
06 - Plate immediately and serve with lemon wedges on the side.
# Helpful Tips:
01 -
- The cornstarch creates this incredible shatter-crisp shell that you wont believe until you try it
- It comes together in under 30 minutes but tastes like something from a restaurant kitchen
- The Sichuan pepper gives this tingling, numbing sensation that keeps everyone coming back for more
02 -
- Overcrowding the pan drops the oil temperature and makes soggy shrimp, so patience with multiple batches really pays off
- The cornstarch coating needs to be thin, any thick spots will turn gummy instead of crispy
- That final toss over high heat is crucial, it re-crisps the shrimp and distributes the aromatics evenly
03 -
- Double-frying makes the shrimp even crisper, just fry them once, let them rest, then fry again for 30 seconds
- If Sichuan peppercorns seem too intense, start with a quarter teaspoon and work up from there