Salt & Pepper Shrimp Recipe

Prepare shrimp

Pat the shrimp dry thoroughly with paper towels. If shrimp are frozen, thaw completely and drain. Place shrimp in a bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Coat shrimp

In a small bowl whisk the egg white until slightly frothy. Add 2 tablespoons cornstarch to the shrimp and pour the egg white over them. Toss until each shrimp is lightly and evenly coated with a thin layer of cornstarch and egg white (this gives a light crisp).

Heat oil

Pour about 1 cup neutral oil into a heavy-bottomed skillet or wok to reach about 1/4–1/2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. If you don't have a thermometer, test with one shrimp; it should sizzle immediately.

Fry shrimp

Working in a single layer (fry in 1–2 batches depending on pan size), carefully add shrimp to the hot oil. Fry for 1–2 minutes per side, until the coating is crisp and shrimp are opaque and just cooked through. Total fry time should be ~2–4 minutes depending on shrimp size. Use a slotted spoon or tongs to transfer shrimp to a paper towel–lined plate to drain.

Toast and crush Sichuan peppercorns (optional)

If using Sichuan peppercorns, toast them in a small dry skillet over medium heat for 1–2 minutes until fragrant, then lightly crush with a mortar and pestle or the back of a spoon. Set aside.

Make seasoning mix

In a small bowl combine 1 tsp coarse sea salt or kosher salt, 1 tsp coarsely ground black pepper, the toasted crushed Sichuan peppercorns (if using), and 2 tsp minced garlic. Stir to combine.

Quick stir-fry aromatics

After frying the shrimp and while oil is still hot in the pan (reduce heat to low–medium), remove excess oil leaving about 1–2 tablespoons in the pan. Add the minced garlic and optional sliced chiles; stir-fry for 15–30 seconds until fragrant but not browned. Immediately add the fried shrimp back to the pan and toss to coat with the garlic-chile oil.

Season shrimp

Sprinkle the prepared salt-and-pepper seasoning over the tossed shrimp and continue tossing for another 20–30 seconds so the seasoning adheres. Add the sliced scallion greens and toss once more. Drizzle 1 tsp sesame oil over the shrimp and give a final toss.

Transfer shrimp to a serving plate. Taste and adjust seasoning with extra salt or pepper if desired. Serve immediately with lemon wedges on the side for squeezing over the shrimp.