Description
Authentic Cantonese-style salt and pepper shrimp with a crispy shell and bold seasoning. These shrimp are wok-tossed with garlic, chilies, and the perfect balance of salt and Sichuan peppercorns for a restaurant-quality dish at home.
Ingredients
Scale
- 1 lb large shrimp (16/20 count), shell-on or peeled
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 cup cornstarch
- 1/4 cup neutral oil (for frying)
- Salt-Pepper Mix:
- 1 tbsp sea salt
- 1 tbsp Sichuan peppercorns, toasted and ground
- 1 tsp white pepper
- Aromatics:
- 4 garlic cloves, minced
- 2 Thai chilies, sliced
- 3 scallions, chopped (white and green parts separated)
- 1/2 onion, diced
- 1 tbsp fresh ginger, minced
- Lime wedges for serving
Instructions
- Pat shrimp dry and marinate with Shaoxing wine, sesame oil, and white pepper for 15 minutes.
- Toast Sichuan peppercorns in dry pan until fragrant, then grind with salt and white pepper.
- Coat shrimp lightly in cornstarch, shaking off excess.
- Heat oil in wok over high heat. Fry shrimp in batches until crispy (1-2 minutes per side). Remove.
- Drain all but 1 tbsp oil. Stir-fry garlic, ginger, chilies, onion, and scallion whites 30 seconds.
- Return shrimp to wok, sprinkle with 2 tsp salt-pepper mix, and toss vigorously.
- Add scallion greens, toss once more, and serve immediately with lime wedges.
Notes
- Leaving shells on adds flavor and protects the shrimp during frying
- For extra crispiness, double-fry the shrimp
- Adjust chili quantity based on heat preference
- Serve with steamed rice to balance the bold flavors
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese (Cantonese)
Nutrition
- Serving Size: 1/3 recipe
- Calories: 320
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 285mg