Salt-And-Pepper Spicy Shrimp

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Servings: 4 Difficulty: Intermediate
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Crispy, aromatic shrimp tossed with Sichuan peppercorns, garlic, and chilies for a bold Chinese-style feast.
Salt-and-Pepper Spicy Shrimp recipe image
Salt-and-Pepper Spicy Shrimp recipe image
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Salt-And-Pepper Spicy Shrimp

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 96.5

Description

This vibrant Salt-And-Pepper Shrimp dish delivers a perfect balance of crunch, heat, and numbing spice characteristic of classic Chinese cuisine. The large shrimp are quickly deep-fried to achieve a crisp exterior while remaining tender inside, then tossed in a fragrant blend of roasted Sichuan peppercorns, garlic, ginger, and fresh chilies. The result is a savory, aromatic main course that bursts with flavor in every bite. Ideal for weeknight dinners when you want something impressive yet quick, or as a standout appetizer for gatherings. The combination of salty, spicy, and slightly citrusy notes from the scallions makes this a satisfying dish that pairs beautifully with steamed rice or a cold beer.

Ingredients

Directions

  1. Clean the shrimp by removing the feathery legs and patting them thoroughly dry with paper towels.
  2. In a small bowl, combine 2 teaspoons coarse or kosher salt, 1 teaspoon ground roasted Sichuan peppercorns, and 1 teaspoon sugar. Set aside.
  3. In another small bowl, combine 2 tablespoons finely chopped garlic, 2 teaspoons minced peeled fresh ginger, 2 tablespoons finely chopped scallions, and 2 coarsely chopped fresh red chile peppers. Set aside.
  4. Heat 2 cups of peanut oil in a wok or deep skillet over high heat until very hot and smoking.
  5. Carefully add the shrimp to the hot oil and deep-fry for about 1 minute, or until pink and crisp.
  6. Remove the shrimp immediately with a slotted spoon and drain well on paper towels.
  7. Pour off all but 1 1/2 tablespoons of the oil from the wok and reheat over high heat.
  8. Add the salt-peppercorn-sugar mixture to the wok and stir-fry for 10 seconds until fragrant.
  9. Add the garlic-ginger-scallion-chile mixture and stir-fry for another 10 seconds.
  10. Return the fried shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices thoroughly coat the shrimp.
  11. Transfer the shrimp to a serving platter and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 96.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 29605.3mg1234%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure shrimp are completely dry before frying to achieve maximum crispiness and prevent oil splatter.

Roasted Sichuan peppercorns provide a unique numbing sensation; do not substitute with black pepper if you want the authentic flavor profile.

Serve immediately after tossing with spices, as the shrimp will lose their crispness if left to sit.

For a milder version, reduce the number of fresh red chile peppers or remove the seeds before chopping.

Keywords: chinese, shrimp, salt and pepper, spicy, seafood, sichuan peppercorn, deep fried, garlic, ginger, scallions, chilies, crispy, appetizer, main course, asian cuisine, wok cooking
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