Salt and Pepper Shrimp (Printable Version)
Crispy golden shrimp with aromatic garlic, scallions, and spicy pepper coating
# What You'll 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 additional black pepper)
12 - Lemon wedges, for serving
# Step-by-Step:
01 - Pat shrimp completely dry using paper towels. In a mixing bowl, combine shrimp with 1/2 tsp sea salt, white pepper, and black pepper. Toss thoroughly to coat evenly. Let stand at room temperature for 5 minutes to allow flavors to penetrate.
02 - Add cornstarch to the seasoned shrimp. Toss until each shrimp is lightly and evenly coated. Shake off any excess cornstarch to prevent clumping during frying.
03 - Heat vegetable oil in a wok or deep skillet over medium-high heat to 350°F. Working in batches to avoid overcrowding, fry shrimp for 2–3 minutes until golden brown and crispy. Remove using a slotted spoon and drain on paper towels. Repeat until all shrimp are fried.
04 - Carefully pour off all but 1 tablespoon of oil from the pan. Return to medium-high heat. Add chopped garlic and sliced chili. Stir-fry for 30 seconds until fragrant and lightly golden, taking care not to burn the garlic.
05 - Return fried shrimp to the pan. Add sliced scallions, Sichuan peppercorns, and remaining 1/2 tsp sea salt. Toss vigorously over high heat for 1 minute until all ingredients are well combined and heated through.
06 - Transfer immediately to a serving platter. Accompany with fresh lemon wedges for squeezing. Serve hot while shrimp remain crispy.
# Expert Advice:
01 -
- The shell-on frying technique creates an irresistible crispy texture you cant get any other way
- Ready in 25 minutes but tastes like you spent hours perfecting it
02 -
- Double-frying the shrimp creates an extra crunch that rivals any restaurant
- Crowding the pan drops the oil temperature and makes the coating soggy
03 -
- Let your oil come back to temperature between batches for consistent results
- Squeeze fresh lemon right before serving to maintain the brightest flavor