Salt and Pepper Shrimp (Print Page)

Golden fried shrimp with aromatic garlic, scallions, and spicy peppercorn coating

# 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, for frying

→ Sauce & Garnish

10 - 1/2 tsp sea salt
11 - 1/2 tsp ground Sichuan peppercorns
12 - Lemon wedges, to serve

# Directions:

01 - Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 tsp salt, white pepper, and black pepper. Let sit for 5 minutes.
02 - Toss the seasoned shrimp in cornstarch until lightly coated. Shake off any excess.
03 - Heat the vegetable oil in a deep skillet or wok over medium-high heat. When hot, fry the shrimp in batches 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 1/2 tsp salt. Toss everything together for 1 minute over high heat until well mixed.
06 - Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The shrimp emerge from the oil with this incredible crunch that makes them completely addictive
  • Its ready in under 30 minutes but tastes like something from a proper Chinese restaurant
02 -
  • Work in batches when frying because overcrowding drops the oil temperature and you end up with soggy shrimp instead of crisp ones
  • Have everything chopped and measured before you start because once the oil is hot, the cooking happens incredibly fast
03 -
  • Keep the shell-on for the authentic crunch and better flavor, though you can peel them if serving to guests who prefer eating with their forks
  • If you cant find Sichuan peppercorns, increase the black pepper and add a pinch of cayenne for similar heat

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