Crispy Szechuan Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Make dry dredge

In a shallow bowl combine cornstarch, all-purpose flour, baking powder, remaining kosher salt (1/2 tsp), black pepper, and garlic powder. Mix until uniform.

Make batter

In a separate bowl whisk the egg with 1/2 cup cold water until combined. Add egg wash to a small portion of the dry dredge (about 1/3 cup) to form a loose batter for flash-frying adhesion. Reserve remaining dry dredge for dredging.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or pot to a depth of about 1-1.5 inches (about 2–3 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and float.

Dredge and fry (first fry)

Working in batches to avoid crowding, dredge each shrimp in the dry mixture, shaking off excess, then dip briefly into the loose batter. Fry shrimp for about 45–60 seconds per side until pale golden but not fully crisped. Remove to a wire rack or paper towel-lined tray.

Second fry

When all shrimp have had the first fry, return oil to 375°F (190°C). Fry shrimp in batches again for 30–45 seconds until deep golden and very crispy. Drain on a wire rack. Keep warm in a low oven (200°F/95°C) while you make the glaze.

Toast and grind Szechuan peppercorns

In a dry skillet over medium heat toast the Szechuan peppercorns for 1–2 minutes until aromatic. Let cool slightly, then crush or grind finely with a mortar and pestle or spice grinder.

Combine glaze ingredients

In a small bowl whisk together ground Szechuan pepper, crushed dried red chiles, minced garlic, minced ginger, light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, honey, hoisin, chili garlic sauce, and sesame oil until smooth.

Thicken glaze

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Heat a small skillet or wok over medium heat, add the glaze mixture and bring to a simmer. Stir in the slurry and simmer 1–2 minutes until slightly thickened and glossy. Taste and adjust heat or sweetness as needed.

Toss shrimp in glaze

Add the fried shrimp to the skillet with the glaze and toss quickly off the heat for 20–30 seconds so each shrimp is evenly coated. Work in two batches if necessary to avoid clumping. The glaze should cling to the shrimp without making them soggy.

Make slaw

In a large bowl combine green cabbage, red cabbage, carrot, red bell pepper, green onions, and cilantro. In a small bowl whisk rice vinegar, honey, sesame oil, and soy sauce until honey dissolves. Pour dressing over vegetables and toss to combine. Season to taste with salt and pepper. Let sit 5–10 minutes to mellow.

Plate

Divide slaw between plates or a shallow serving bowl to form a bed for the shrimp. Top with glazed shrimp, sprinkle toasted sesame seeds and extra green onions over the shrimp, and serve with lime wedges if using.

Serve immediately so shrimp remain crispy. If preparing ahead, keep shrimp and glaze separate from slaw and combine just before serving.