Salt and Pepper Shrimp
Crispy shell-on shrimp flash-fried and tossed with fragrant five-spice salt, garlic, and chiles.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Pat the shrimp completely dry, then toss them in the cornstarch until each one is lightly and evenly coated, shaking off the excess.
- 2
Combine the ground Sichuan peppercorns with the sea salt in a small bowl to make the seasoning salt, then set aside.
- 3
Heat the vegetable oil in a wok to 375°F and fry the shrimp in two batches for 2 minutes each until the shells turn crisp and bright red, draining on a wire rack.
- 4
Pour off all but 1 tablespoon of oil, then stir-fry the garlic and red chiles for 30 seconds until fragrant.
- 5
Return the fried shrimp to the wok, sprinkle in the seasoning salt, and toss vigorously for 1 minute until evenly coated.
- 6
Scatter the chopped scallions over the top, toss once more, and serve immediately as a finger-food appetizer.
Plan it in Listahan
Add Salt and Pepper Shrimp to your week, check it against your household's allergens, and build the shopping list automatically.