Salt-And-Sichuan-Pepper Shrimp
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
Quick stir-fried head-on shrimp in the shell with a spicy Sichuan pepper salt mixture. The shells are crisped so they can be eaten, making it a savory, lip-smacking appetizer or snack.
Ingredients
- 1 1/4 cup vegetable oil divided
- 3 green onions finely chopped
- 2 tsp fresh ginger finely minced
- 4 clove garlic finely minced
- 1 medium shallot finely minced
- 1 Thai bird chili sliced
- 3/4 lbs headless shrimp in the shell
- 1 lb head-on shrimp in the shell
- 2 1/2 tsp Sichuan Pepper Salt divided
- 1 egg white
- 1 tsp crushed garlic
- 1/4 cup cornstarch for dredging
- 1/2 tsp white pepper powder for serving
- 1/4 cup fresh cilantro finely chopped
- 2 tbsp whole Sichuan peppercorns
- 1 tsp white pepper powder
- 1 tbsp sea salt or kosher salt
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 424 mg
- Iron: 4.43 mg
- Magnesium: 97.6 mg
- Phosphorus: 754 mg
- Potassium: 1017 mg
- Zinc: 4.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 lbs headless shrimp in the shell
- 1 lb head-on shrimp in the shell
- 1 egg white
- 1 tsp crushed garlic
- 2 tbsp whole Sichuan peppercorns
- 1 tsp white pepper powder
- 1 tbsp sea salt or kosher salt
Prepare
- 1 1/4 cup vegetable oil, divided
- 3 green onions, finely chopped
- 2 tsp fresh ginger, finely minced
- 4 clove garlic, finely minced
- 1 medium shallot, finely minced
- Slice 1 Thai bird chili
- 2 1/2 tsp Sichuan Pepper Salt, divided
- 1/4 cup cornstarch, for dredging
- 1/2 tsp white pepper powder, for serving
- 1/4 cup fresh cilantro, finely chopped
Let's Cook
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Step 1.
Line a plate with paper towels and set aside.
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Step 2.
In a small skillet over medium-high heat, heat 1/4 cup of the vegetable oil. Add the finely chopped green onions, minced ginger, minced garlic, minced shallot, and sliced Thai bird chili (if using). Fry the aromatics, stirring constantly, for 2 to 3 minutes until golden brown. Watch carefully after 2 minutes; if they brown too quickly, remove the pan from the heat. Strain the fried aromatics and spread them on the paper towel-lined plate to drain. Set aside.
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Step 3.
Rinse the shrimp in cool water and drain. If using head-on shrimp, skip to the next step. For headless shrimp, use kitchen scissors to cut through the shell along the back, starting at the neck and making a shallow incision about 1/8 inch deep into the flesh to expose the vein. Cut only to where the body tapers to the tail, leaving the shell on. Rinse the vein under running water to remove it. Repeat with all shrimp, then drain any excess water.
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Step 4.
In a large bowl, combine the shrimp, 1 teaspoon of the Sichuan Pepper Salt, the egg white, and the crushed garlic. Mix gently with tongs or a spoon to coat evenly. Set aside. Place the cornstarch in a shallow dish like a pie plate and set aside.
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Step 5.
In a wok over medium heat, heat the remaining 1 cup vegetable oil. Adjust the amount of oil as needed for shallow frying (the oil should be about 1/2 inch deep). Alternatively, you can use a deep fryer.
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Step 6.
Lightly dredge 3 to 4 shrimp at a time in the cornstarch, shaking off excess. Fry the shrimp in the hot oil for about 1 minute per side, until the shells are crispy and the shrimp turn pink. Transfer the cooked shrimp to a large bowl. Repeat with the remaining shrimp.
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Step 7.
Add the fried aromatics to the bowl with the shrimp. Sprinkle with the white pepper and the remaining 1 1/2 teaspoons Sichuan Pepper Salt. Toss everything thoroughly to coat. Arrange on a platter or in a bowl, and top with the chopped fresh cilantro (if using). Serve immediately.