Salt and Pepper Shrimp

Total Time Prep: 20 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
The shells stay on when frying these salt and pepper shrimp. The result is juicy, spicy-tingly shrimp with a crispy, salty exterior.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

1 serving: 259 calories, 16g fat (1g saturated fat), 138mg cholesterol, 873mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 19g protein.

This simple Chinese dish is packed with flavor. I like to cook and serve the shrimp with shells on—they keep the meat inside super moist and make for a nice, crispy bite. You can remove the shells before cooking if you prefer; just keep the tails on. —Jeannie Chen, Brooklyn, New York
Recipe Creator

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