Salt and Pepper Crispy Shrimp
Crispy, golden shrimp tossed with aromatic garlic, chilies, and freshly ground peppercorns. This restaurant-style appetizer delivers bold flavor and satisfying crunch in every bite.
Equipment
- Wok or deep skillet
- Deep-fry thermometer
- Mortar and pestle or spice grinder
- Wire rack
- Paper towels
Ingredients
- 1½ pounds large shrimp peeled and deveined with tails on
- 1 cup cornstarch for coating
- 2 tablespoons vegetable oil for frying, plus more as needed
- 4 cloves garlic minced
- 2 Thai red chilies finely chopped
- 3 green onions sliced diagonally
- 2 tablespoons Sichuan peppercorns toasted and ground
- 1 tablespoon black peppercorns toasted and ground
- 1½ teaspoons sea salt
- 1 lime cut into wedges for serving
- fresh cilantro for garnish
Instructions
- Prepare the seasoning: In a dry skillet over medium heat, toast Sichuan peppercorns and black peppercorns for 1-2 minutes until fragrant. Transfer to a mortar and grind into fine powder, then mix with sea salt. Set aside.
- Dry and coat the shrimp: Pat shrimp completely dry with paper towels. Toss in cornstarch until evenly coated, shaking off excess powder.
- Fry the shrimp: Heat 2 inches of oil in a wok or deep skillet to 375°F. Working in batches, fry coated shrimp for 2-3 minutes until golden and crispy. Drain on wire rack or paper towels.
- Stir-fry aromatics: In a clean wok, heat 2 tablespoons oil over medium-high heat. Add minced garlic and chopped chilies, stir-fry for 30 seconds until fragrant.
- Combine and season: Return crispy shrimp to wok with green onions. Sprinkle with salt and pepper seasoning, toss for 1 minute until well coated.
- Serve immediately: Transfer to serving plate, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
- For extra crispy results, pat shrimp very dry before coating and maintain oil temperature at 375°F throughout frying.
- Make your own salt and pepper mix for best flavor - pre-ground pepper lacks the aromatic oils released by fresh toasting.
- Don't overcrowd the pan when frying, as this drops oil temperature and leads to soggy coating.
- Serve immediately for maximum crispiness, or reheat leftovers in 400°F oven for 5 minutes.