Description
salt and pepper shrimp showing the beautifully crispy, golden-brown shells glistening with oil, scattered with bits of fried garlic and thin slices of hot green peppers. The shrimp are piled on a white plate with visible specks of the toasted pepper mixture clinging to the shells. Steam rises from the hot shrimp, and you can see the pink shrimp meat peeking through the crispy shells.
Ingredients
Salt and Pepper Mixture
- 2 parts whole peppercorns (white, black, Sichuan, or a mix)
- 1 part sea salt
Salt and Pepper Shrimp
- 1 pound large shrimp (about 450 g), with shells on, deveined, heads optional
- 3 tablespoons potato starch or cornstarch
- 1/3 cup oil (for shallow frying)
- Salt and pepper mixture, to taste
- 6 cloves garlic, finely chopped
- 1 long hot green or red pepper, thinly sliced
- 2 tablespoons oil (for aromatics)
Instructions
In a small pot over medium-low heat, dry roast your whole peppercorns for about 15 minutes, stirring frequently. Keep them moving so they don’t burn! Let them cool completely before grinding.
Once cooled, grind those toasted peppercorns to a fine powder using a spice grinder or mortar and pestle.
In the same pot over medium heat, dry roast the sea salt until it turns slightly yellow (this takes just a few minutes). Let it cool, then combine with your ground pepper using a 2:1 ratio (2 parts pepper to 1 part salt). Set aside.
Rinse your shrimp under cold water and pat them VERY dry with paper towels, this is crucial for crispiness! Use kitchen scissors to trim any sharp edges, claws, and heads if using. Cut along the back through the shell and remove the vein.
Lightly dredge each shrimp in potato starch or cornstarch, making sure they’re coated but shaking off any excess. You want a light dusting, not a thick coating.
Heat 1/3 cup oil in a small cast iron skillet to 375°F (190°C). If you don’t have a thermometer, test with one shrimp—it should sizzle immediately and start turning pink within seconds. Add shrimp in batches, spacing them out nicely. Fry for about 30 seconds per side until they’re crisp and gorgeously pink.
Remove the fried shrimp to a paper towel-lined plate and immediately sprinkle generously with your homemade salt and pepper mixture. The seasoning sticks better and tastes more vibrant when applied to hot shrimp.
In a wok or large skillet, heat 2 tablespoons of fresh oil over medium heat. Add your finely chopped garlic and fry until just golden. Remove with a slotted spoon and drain on paper towels.
Pour off most of the oil from the wok, leaving about 1 tablespoon. Add your sliced hot peppers and toss briefly, just 10-15 seconds until they’re fragrant and slightly blistered.
Turn off the heat (this prevents burning). Return the fried garlic to the wok, then add all your beautiful crispy shrimp. Gently stir-fry everything together for about 10 seconds, just long enough to coat everything in those aromatic flavors.
Sprinkle with a bit more salt and pepper mixture, give it one last toss, and serve immediately while everything is hot and crispy!
Notes
- Common mistake: Frying the garlic in the same wok right after the shrimp. The residual heat is too high and will burn the garlic. Either use fresh oil in a clean wok or let the pan cool slightly first.
- Smart shortcut: If you’re short on time, buy pre-ground white and black pepper and just toast them briefly in a dry pan to wake up the flavors. It’s not quite the same, but still delicious!
- Use a splatter screen if you have one—frying shell-on shrimp can get a bit messy!
- Toast your spices the day before to save time on cooking day. Store the mixture in an airtight jar.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying, Stir-frying
- Cuisine: Chinese