Salt and Pepper Shrimp (Printable)

Crispy golden shrimp with aromatic garlic and spicy seasoning

# 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

# How To Make It:

01 - Pat shrimp completely dry with paper towels. In a mixing bowl, combine shrimp with 1/2 teaspoon salt, white pepper, and black pepper. Toss thoroughly and let stand for 5 minutes to allow flavors to penetrate.
02 - Add cornstarch to the seasoned shrimp and toss until each piece is lightly coated. Shake off any excess cornstarch to prevent clumping during frying.
03 - Heat vegetable oil in a deep skillet or wok over medium-high heat until hot but not smoking. Fry shrimp in batches without overcrowding the pan for 2 to 3 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
04 - Carefully pour off all but 1 tablespoon of oil from the pan. Add garlic and sliced chili, stir-frying for 30 seconds until fragrant but not browned.
05 - Return fried shrimp to the pan. Add scallions, Sichuan peppercorns, and remaining 1/2 teaspoon salt. Toss everything over high heat for 1 minute until well combined and heated through. Serve immediately with lemon wedges.

# Tips from dashanddishes:

01 -
  • The shrimp shells become impossibly crispy, creating this incredible texture contrast with the tender meat inside
  • Everything happens in one pan, making it perfect for weeknight dinners when you want restaurant quality without the fuss
  • The seasoning blend hits every note, salty, peppery, aromatic, and that tiny hum of heat that keeps you reaching for more
02 -
  • Don't skip the drying step, any moisture on the shrimp will prevent that signature crispness from developing
  • Medium-high heat is your sweet spot, too high and the garlic burns, too low and the shrimp turns soggy
  • The shrimp continue cooking slightly after you remove them from the oil, so pull them when they look just shy of perfect
03 -
  • Shell-on shrimp can be intimidating to eat, but once you get over the initial hesitation, you'll find the shells become part of the pleasure
  • If you're nervous about the Sichuan peppercorns, start with black pepper and work your way up, they're an acquired taste for some

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