Salt and Pepper Shrimp
This Homemade Recipe for Salt and Pepper Shrimp delivers bold Sichuan flavors in a crispy, golden crust. Quick and easy to make, this fine dining recipe features tender shrimp coated in a fragrant blend of Sichuan and white peppercorns, kosher salt, and cornstarch for the perfect crunch. Whether you're looking for quick dinner ideas or high-protein recipes for dinner, this dish is ready in just 20 minutes. Serve it as an appetizer or main dish with rice
Ingredients
- 1 lb large shrimp shell-on optional, See Note 1
- 2 tbsp cornstarch
- 1 tsp white peppercorns
- 1 tsp Sichuan peppercorns
- 1 tsp kosher salt
- 1 cup vegetable oil
- 1 Fresno chile finely diced (seeds removed if desired)
- ¼ cup fresh cilantro leaves
Instructions
- Heat a dry wok over medium heat and toast the Sichuan and white peppercorns for 30 seconds, stirring frequently.
- Add kosher salt and toast for another minute until fragrant. Remove from heat, cool, and grind into a fine powder using a spice blender or coffee grinder. Set aside.
- Pat shrimp dry and place them in a bowl (See Note 1). Sprinkle cornstarch and half of the pepper mixture over the shrimp, tossing to coat evenly.
- Heat oil in a large skillet or wok over medium-high heat to 350°F (175°C).
- Working in batches, fry the shrimp for about 1 minute per side until golden and crispy. Transfer to a paper towel-lined tray with a wire rack.
- Increase heat to 375°F (190°C) and fry all shrimp a second time for extra crispiness.
- Transfer shrimp to a clean bowl and toss with the remaining half of the pepper mixture, diced chile, and cilantro.
- Serve immediately with rice or as an appetizer.
Notes
- Note 1: If using shell-on shrimp, trim off sharp edges around the head, remove legs and claws, then cut along the back and devein.
- Double-frying the shrimp ensures maximum crispiness.
- For extra heat, add more Sichuan peppercorns or use a spicier chili.