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Salt-and-Pepper Shrimp

Salt-and-Pepper Shrimp

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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

Recipe Preparation

  • 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.

Recipe by Dawn Perry and Claire Saffitz,

Nutritional Content

Calories (kcal) 170 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 215 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 24 Sodium (mg) 1690Reviews SectionDelicious and easy recipe. I fried my jalapeño pepper before tossing it in with the shrimp.

Watch the video: Tempura Salt u0026 Pepper Shrimp 椒盐虾


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