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Epicurious

Salt-and-Pepper Shrimp

4.8

(17)

Photo of salt and pepper shrimp in a black bowl on a black tabletop.
Salt-and-Pepper ShrimpEva Kolenko food styling: Rebecca Jurkevich, prop styling: Kalen Kaminski

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

Recipe information

  • Total Time

    15 minutes

Ingredients

1½ pound shell-on large shrimp
3 tablespoons cornstarch
1 teaspoon freshly ground black pepper
1½ teaspoons kosher salt, divided
1 cup vegetable oil
1 teaspoon Sichuan peppercorns, ground
1 Fresno chile, thinly sliced, seeds removed if desired
½ cup fresh cilantro leaves with tender stems

Preparation

  1. Step 1

    Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and ¾ teaspoons salt in a large bowl; add shrimp and toss to coat.

    Step 2

    Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining ¾ teaspoons salt. Add chile and cilantro to bowl and toss to combine.

TagsChineseEast AsianAsianSichuaneseShrimpShellfishSeafoodSichuan PeppercornHerbs & SpicesCilantroFresno ChileChileVegetableMainStarterDinnerDairy FreeNut FreeGluten FreeKetoEasyQuickWeeknight MealsFryLunar New YearBon Appétit

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