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–+ servings
Salt and Pepper Crispy Shrimp

Savory Salt and Pepper Crispy Shrimp, Perfect for Any Occasion

Delicious Salt and Pepper Crispy Shrimp that delights with its flavor and texture, making it a perfect appetizer for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Fresh shrimp yield the best flavor.
  • 1 large egg Can be swapped with a flaxseed mixture for a vegan option.
For the Coating
  • 1 cup cornstarch Potato starch is a great alternative for a different texture.
  • 1 tablespoon Sichuan peppercorns Essential for an authentic flavor.
  • 1 tablespoon black peppercorns Adjust based on your spice tolerance.
  • 2 teaspoons sea salt Enhances the dish's overall flavor.
For the Marinade
  • 2 tablespoons light soy sauce Tamari can be used for a gluten-free version.
  • 1 tablespoon Chinese cooking wine Can substitute with dry sherry or omit.
For the Stir-Fry
  • 1 cup vegetable oil Neutral oil like canola or sunflower is ideal.
  • 1 medium Thai red chili Provides authentic heat, use fresh or dried.
  • 2 pieces dried red chilies Add more for true heat lovers.
  • 2 stalks green onions Can replace with shallots if necessary.
For Garnish
  • 1 bunch coriander Can be skipped if desired.
  • 2 wedges lime Swap for lemon if needed.

Equipment

  • Wok
  • mixing bowl
  • measuring cups
  • Measuring spoons
  • slotted spoon
  • paper towels

Method
 

Step-by-Step Instructions
  1. Toast the Sichuan peppercorns and black peppercorns in a dry pan for 1-2 minutes until fragrant. Grind into a fine powder and mix with sea salt. Set aside.
  2. In a bowl, combine shrimp with soy sauce, Chinese cooking wine, and beaten egg. Mix gently and marinate for 10-15 minutes.
  3. Coat shrimp in cornstarch, shaking off excess for an even crispy texture.
  4. Heat vegetable oil in a wok over medium-high heat. Fry shrimp in batches for 2-3 minutes until golden. Drain on paper towels.
  5. In the same wok, add oil if needed and sauté garlic, Thai red chili, and dried chilies for 1 minute.
  6. Add fried shrimp back to the wok, sprinkle with salt and pepper mix, and toss gently for 30 seconds. Serve garnished with coriander and lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 16gProtein: 28gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 700mgPotassium: 200mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Maintain crispness by draining shrimp properly and avoiding microwaving for reheating.

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