Salt and Pepper Shrimp (Print)
Crispy golden shrimp with garlic, scallions, and spicy pepper seasoning. Ready in 25 minutes.
# Ingredient List:
→ 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 shrimp completely dry with paper towels. Toss with 1/2 teaspoon salt, white pepper, and black pepper. Let marinate for 5 minutes.
02 - Toss seasoned shrimp in cornstarch until lightly coated. Shake off excess powder to prevent clumping during frying.
03 - Heat vegetable oil in deep skillet or wok 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 most oil, leaving 1 tablespoon in pan. Add garlic and chili. Stir-fry 30 seconds until fragrant but not browned.
05 - Return shrimp to pan. Add scallions, Sichuan peppercorns, and remaining salt. Toss over high heat for 1 minute until thoroughly combined.
06 - Plate immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- The shells become edible and delightfully crunchy, so you can eat the whole shrimp without any fussy peeling
- It comes together in under 30 minutes but tastes like something from a professional kitchen
- The spice level is completely customizable, making it work for everyone at the table
02 -
- Getting the shrimp completely dry before seasoning is absolutely crucial for proper crisping
- The second toss in the pan with aromatics needs to be quick so the shrimp stay crunchy
- Sichuan peppercorns have a unique numbing effect that might surprise first-timers
03 -
- Work in small batches when frying to maintain the oil temperature and prevent soggy shrimp
- Have all your aromatics chopped and ready before you start frying, since the final steps move quickly