Name: Chinese Salt and Pepper Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb (450 g) large shrimp, peeled, deveined, tails on — pat very dry.; 1 large egg white — lightly beaten (for adhesion).; 3 tbsp cornstarch — for a crisp, thin crust.; 1 tsp fine sea salt — divided.; 1/2 tsp freshly ground black pepper — plus extra for finishing.; Neutral oil for frying (peanut or vegetable), 2–3 cups depending on pan depth.; 2 garlic cloves — thinly sliced.; 2 shallots — thinly sliced.; 2 small fresh red chilies or 1 serrano — thinly sliced (seeds optional).; 1 tsp toasted Sichuan peppercorns, finely ground — for floral, numbing heat.; 1 tbsp Shaoxing wine or dry sherry — splash to deglaze (optional).; 1 tsp sugar — balances the seasoning.; 2 scallions, green parts, finely sliced.; Lemon or lime wedges — for bright acidity.; Coarse sea salt and cracked black pepper — finish to taste.; Fresh cilantro leaves (optional), finely chopped.

Description

A refined and elegant dish featuring crispy shrimp with a fragrant coating and a mix of aromatics for a delightful appetizer or main course.

Ingredients

Scale

1 lb (450 g) large shrimp, peeled, deveined, tails on — pat very dry.
1 large egg white — lightly beaten (for adhesion).
3 tbsp cornstarch — for a crisp, thin crust.
1 tsp fine sea salt — divided.
1/2 tsp freshly ground black pepper — plus extra for finishing.
Neutral oil for frying (peanut or vegetable), 2–3 cups depending on pan depth.
2 garlic cloves — thinly sliced.
2 shallots — thinly sliced.
2 small fresh red chilies or 1 serrano — thinly sliced (seeds optional).
1 tsp toasted Sichuan peppercorns, finely ground — for floral, numbing heat.
1 tbsp Shaoxing wine or dry sherry — splash to deglaze (optional).
1 tsp sugar — balances the seasoning.
2 scallions, green parts, finely sliced.
Lemon or lime wedges — for bright acidity.
Coarse sea salt and cracked black pepper — finish to taste.
Fresh cilantro leaves (optional), finely chopped.

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Instructions

Toss shrimp with egg white, 1/2 tsp salt, and cornstarch until evenly coated; chill for 10 minutes.
Heat oil over medium-high in a wok or deep skillet to 350°F (175°C). Fry shrimp in small batches for 1–2 minutes per side until golden and plump; drain on a wire rack.
Wipe most oil from the pan, leaving 1 tbsp. Lower heat to medium, add garlic, shallots, and chilies. Sauté until fragrant and lightly browned, about 45–60 seconds.
Add the fried shrimp back to the pan with ground Sichuan peppercorns, remaining salt, cracked black pepper, and sugar. Toss swiftly; add Shaoxing wine if desired to deglaze.
Finish with scallions and a squeeze of lemon or lime. Serve immediately on a warmed platter with coarse salt and pepper sprinkled on top.

Notes

For best texture, do not microwave leftovers; reheat in the oven or air fryer. Use ground Sichuan peppercorns just before cooking for maximum fragrance.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 1g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 25g
Cholesterol: 150mg