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Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.
- 1½ pound shell-on large shrimp
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons kosher salt, divided
- 1 teaspoon Sichuan peppercorns, ground
- 1 Fresno chile, thinly sliced, seeds removed if desired
- ½ cup fresh cilantro leaves with tender stems
Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and ¾ tsp. salt in a large bowl; add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining ¾ tsp. salt. Add chile and cilantro to bowl and toss to combine.