Salt & Pepper Shrimp Recipe

Prepare shrimp

Rinse and pat the jumbo shrimp dry with paper towels. If shells are on, remove shells leaving tails intact; devein if necessary. Thoroughly dry shrimp to ensure a crisp fry.

In a medium bowl combine egg white, Shaoxing wine, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk lightly until slightly frothy. Add shrimp and toss to coat. Marinate 10–15 minutes in the refrigerator while you prepare dredge and seasoning. Do not over-marinate (egg white firms quickly).

In a shallow bowl or plate whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp fine sea salt, 1/4 tsp white pepper and 1/4 tsp garlic powder until evenly combined.

Remove shrimp from marinade and let excess drip off. One at a time, lightly dredge each shrimp in the flour mixture, pressing gently so the coating adheres, then shake off excess. Place coated shrimp on a wire rack while heating oil. Ensure even, thin coating for the signature light crisp.

While shrimp rest, toast the Sichuan peppercorns in a small dry skillet over medium heat, shaking the pan, until fragrant and slightly darker — about 1–2 minutes. Watch carefully to avoid burning.

Remove toasted peppercorns to a mortar and pestle (or spice grinder) and coarsely grind — you want a coarse, flaky texture, not a fine powder. Combine the ground peppercorns with 1 tsp coarse or flaky sea salt and 1/2 tsp cracked black pepper in a small bowl. If using dried red chilies, lightly toast them for 20–30 seconds and set aside for frying with shrimp.

Pour the neutral oil into a medium heavy-bottomed skillet or wok to a depth of about 1–1.5 inches (or use a heavy saucepan). Heat oil over medium-high to high heat until it reaches 350–375°F (175–190°C) or until a small piece of dredge sizzles and rises quickly. If you don't have a thermometer, test with one piece of coated shrimp; it should sizzle immediately and the coating should start to puff.

Fry shrimp in batches (do not overcrowd) for 1–2 minutes per side until golden and crisp. Jumbo prawns cook quickly; total fry time per shrimp typically 2–3 minutes depending on size. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet to drain and stay crisp.

If using dried red chilies, during the last 30–40 seconds of the final batch, briefly fry torn dried chilies in oil until they darken slightly and become aromatic; remove with a slotted spoon and reserve on paper towel. Be careful: chilies can burn fast.

Place the drained hot shrimp in a large mixing bowl. While still very hot, sprinkle the toasted Sichuan peppercorn + salt mixture evenly over the shrimp. Toss quickly but gently to coat — the residual oil and heat will help the dry seasoning cling. If desired add the fried dried chilies and toss once more.

Taste and adjust: add a pinch more flaky sea salt or cracked black pepper if needed. Transfer to a serving platter, sprinkle with chopped scallions and sesame seeds if using, and serve immediately with lemon wedges for squeezing. The shrimp are best enjoyed hot and crisp.