Salt-and-Pepper Shrimp
A crispy Chinese-inspired dish featuring large shrimp coated in a seasoned cornstarch mixture, fried until golden, and tossed with aromatic Sichuan peppercorns, fresh chile, and cilantro.
Ingredients
- •1½ pound shell-on large shrimp
- •3 tablespoons cornstarch
- •1 teaspoon freshly ground black pepper
- •1½ teaspoons kosher salt
- •1 cup vegetable oil
- •1 teaspoon Sichuan peppercorns
- •1 whole Fresno chile
- •½ cup fresh cilantro
Cooking Instructions
- 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 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
10 min
- 2.
Heat oil in a large skillet over mediumhigh 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 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.
15 min
