Salt and Pepper Shrimp (Print Version)
Crispy fried shrimp coated with salt, pepper, garlic, and scallions for a savory Chinese-style dish.
# 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 (optional)
→ Frying
09 - 2 cups vegetable oil, for frying
→ Sauce & Garnish
10 - 1/2 tsp sea salt
11 - 1/2 tsp ground Sichuan peppercorns (or more black pepper)
12 - Lemon wedges, to serve
# How-To:
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 marinate for 5 minutes.
02 - Toss the seasoned shrimp in cornstarch until lightly and evenly 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 to 350°F. Fry shrimp in batches without overcrowding for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
04 - Carefully pour off most of the oil, leaving approximately 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 combined and heated through.
06 - Transfer to a serving platter immediately. Accompany with fresh lemon wedges for squeezing over the crispy shrimp.
# Expert Advice:
01 -
- The shell-on technique keeps the shrimp incredibly juicy while creating the most satisfying crunch
- Ready in under 30 minutes but tastes like something from a professional kitchen
- The Sichuan peppercorn finish adds a tingly warmth that makes people pause and smile
02 -
- Don't skip the double salt usage the first draw out moisture and the final seasoning brings all flavors together
- Crowding the pan drops the oil temperature and you'll end up with soggy shrimp not the crispy texture you want
- Letting the aromatics burn even slightly will ruin the dish keep them moving constantly
03 -
- Double frying makes the shells extra shattering crisp fry once cool slightly then fry again for 30 seconds
- Grinding Sichuan peppercorns fresh right before using makes a huge difference in that tingly finish