salt and pepper shrimp

Beef

Salt and Pepper Shrimp

The shells stay on when frying these salt and pepper shrimp. The result is juicy, spicy-tingly shrimp with a crispy, salty exterior.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

2 tablespoons sichuan peppercorns
4 teaspoons salt, divided
1 pound uncooked shell-on shrimp (16-20 per pound)
1/4 cup cornstarch
1 teaspoon white pepper
oil for frying
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
sliced green onions
hot cooked rice

Directions

In a dry flat-bottom wok or large deep skillet over medium heat, cook and stir peppercorns and 3 teaspoons salt until fragrant (do not overcook), 2-3 minutes. Transfer to a mini food processor or mortar and pestle. Process until peppercorns are ground. Set aside.
Cut legs off shrimp. Devein, leaving on shells and tails. Pat dry with paper towels. In a large bowl, combine cornstarch, white pepper and remaining 1 teaspoon salt. Add shrimp; toss to coat.
In the same wok or skillet, heat 1/2 in. oil to 375°. Fry shrimp in batches until crispy and no longer pink, 5-6 minutes, turning once. Drain on paper towels.
Drain oil from wok, reserving 2 teaspoons in pan. Over medium heat, cook and stir garlic and red pepper flakes until fragrant, 30-45 seconds. Return shrimp to wok with 1 teaspoon peppercorn mixture (save remaining for another use). Cook and stir 1 minute. Sprinkle with green onions. Serve with rice.