Crispy Salt-And-Pepper Shrimp
- 25m Prep Time
- 10m Cook Time
- 35m Ready In
Crispy shrimp with shells on are deep-fried and then stir-fried with Szechuan peppercorns, five-spice powder, garlic, and chiles. The result is a fragrant and tender dish that is more aromatic than spicy.
Ingredients
- 1 lb large shrimp, heads removed and deveined, shells on
- 1 tbsp Shao-hsing wine or dry sherry
- 2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 1/2 tsp kosher salt, divided
- 1/4 cup cornstarch
- vegetable oil for frying
- 1 serrano chili diced
- 4 clove garlic finely diced
- 1/2 tsp Szechuan peppercorns, roasted and ground
- 1/4 tsp Chinese five-spice powder
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 251 mg
- Iron: 2.61 mg
- Magnesium: 42 mg
- Phosphorus: 227 mg
- Potassium: 636 mg
- Zinc: 1.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb large shrimp, heads removed and deveined, shells on
- 1 tbsp Shao-hsing wine or dry sherry
- 2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 1/2 tsp kosher salt, divided
- 1/4 cup cornstarch
- vegetable oil for frying
- 1/2 tsp Szechuan peppercorns, roasted and ground
- 1/4 tsp Chinese five-spice powder
Prepare
- Dice 1 serrano chili
- 4 clove garlic, finely diced
Let's Cook
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Step 1.
Rinse the shrimp and pat dry with paper towels. In a large bowl, combine the shrimp with the wine, soy sauce, sesame oil, and 1/2 teaspoon salt. Let the shrimp marinate for 15 to 20 minutes at room temperature.
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Step 2.
Drain the shrimp in a colander and discard the marinade. Pat the shrimp dry again with paper towels. Toss the shrimp in the cornstarch until evenly coated.
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Step 3.
Heat several inches of vegetable oil in a wok over medium-high heat until shimmering (about 350°F). Carefully drop the shrimp into the oil in batches, without crowding. Fry until the shells turn bright pink and the shrimp are cooked through, 50 to 60 seconds. Remove with a slotted spoon and drain on paper towels.
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Step 4.
Discard all but 2 tablespoons of the oil from the wok. Return the wok to medium-high heat. Add the diced serrano chili, finely diced garlic, ground Szechuan peppercorns, Chinese five-spice powder, and 1 teaspoon salt. Stir the seasonings into the oil for 1 minute until fragrant.
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Step 5.
Return the fried shrimp to the wok and toss with the seasonings for 30 seconds until well coated. Serve immediately.