Salt and Pepper Shrimp (Print version)
Crispy Chinese-style shrimp with garlic, scallions, and spicy pepper coating.
# What you'll 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, for frying
→ Sauce & Garnish
10 - 1/2 tsp sea salt
11 - 1/2 tsp ground Sichuan peppercorns
12 - Lemon wedges, to serve
# Method:
01 - Pat the shrimp completely dry with paper towels. In a mixing bowl, toss shrimp with 1/2 tsp salt, white pepper, and black pepper. Let sit for 5 minutes to allow flavors to penetrate.
02 - Toss the seasoned shrimp in cornstarch until lightly coated. Shake off any excess starch to prevent clumping during frying.
03 - Heat vegetable oil in a wok or deep skillet over medium-high heat. When hot, fry shrimp in batches without overcrowding for 2–3 minutes per batch until golden and crisp. Remove with a slotted spoon and drain on paper towels.
04 - Carefully pour off most of the oil, leaving about 1 tablespoon in the pan. Add garlic and chili; stir-fry for 30 seconds until fragrant but not browned.
05 - Return shrimp to the pan, add scallions, Sichuan peppercorns, and remaining 1/2 tsp salt. Toss everything together over high heat for 1 minute until well mixed and heated through.
06 - Serve immediately with lemon wedges on the side for squeezing over the crispy shrimp.
# Expert advice:
01 -
- The shells stay miraculously crispy while the shrimp inside turns sweet and tender
- That addictive Sichuan pepper buzz makes every bite exciting
02 -
- Double-frying makes the shells extra crispy, just like restaurants do
- The oil temperature drops when you add cold shrimp, so let it rebound between batches
03 -
- Buy shrimp with heads attached for even more flavor and crunch
- Toast the Sichuan peppercorns in a dry pan before grinding for maximum aroma