Salt And Pepper Shrimp Recipe

Oh, I absolutely adore this Salt and Pepper Shrimp recipe because it’s a sizzling flavor explosion that transforms the humble shrimp into a tantalizing feast! The crispy texture and zingy garlic-chili combo make every bite an Instagram-worthy moment of pure seafood bliss.

I adore making uncomplicated yet tasty dishes, and my refrain is Salt and Pepper Shrimp. It features big, succulent, shell-on shrimp that are seasoned simply—with salt and freshly ground black pepper—and fried until they’re as crisp as they can be in a wok, tossed and turned with plenty of minced garlic and one or two vibrant red chilis.

I serve them with a garnish of sliced green onions and with lemon wedges on the side, because the brightness of the lemon really makes the dish sing.

Ingredients

Prawns: High in protein, low in calories, and rich in omega-3 fatty acids.

Garlic: Delivers a powerful taste and is widely recognized for its many antioxidant benefits.

Chili red: Gives a spicy punch and is abundant in vitamins A and C.

A numbing heat and digestive help come from: Sichuan peppercorns.

Green onions: Provide a not-so-pungent onion flavor, a sweetness that is out of this world, a close-to-straight-out-of-the-garden crunch, and a host of nutrients, including (but not limited to) vitamins A and K, calcium, iron, potassium, and magnesium.

Ingredient Quantities

• 1 pound large shrimp, shell on and deveined
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 3 cloves garlic, minced
• 1 red chili, thinly sliced
• 1 tablespoon Sichuan peppercorns (optional)
• 2 green onions, sliced
• Lemon wedges, for serving

Instructions

1. Wash the shrimp in cold running water and dry them thoroughly with paper towels. Season the shrimp with salt and pepper. Make it an even coating. And don’t be shy; shrimp love a good salting.

2. Take a shallow dish and put cornstarch in it. Lightly coat each shrimp with the cornstarch, and let all of it that’s not clinging to the shrimp fall back into the dish.

3. In a large skillet or wok, pour in approximately 1/2 inch of vegetable oil. Set the heat to medium-high. Allow the oil to warm up until it is hot, but not smoking.

4. Add the shrimp in batches, being careful not to overcrowd the pan. Fry the shrimp until crisp and golden on both sides, about 2-3 minutes per side. Remove the shrimp and drain on a paper towel-lined plate.

5. Dispose of the oil, retaining approximately 1 tablespoon in the pan. Decrease the heat to medium.

6. If you’re using them, add the Sichuan peppercorns and toast them for about 30 seconds until they’re aromatic.

7. Minced garlic and sliced red chili are added to the pan and fried in oil, where they quickly transform and release aromas—this happens in mere seconds to a minute—because of the Maillard effect, the process by which proteins and sugars undergo chemical changes when subject to heat, creating tantalizing flavors.

8. Place the shrimp back in the pan and toss quickly to blend with the garlic and chili combo.

9. Toss in the sliced green onions and blend everything well, adjusting the seasoning as necessary with more salt and pepper to taste.

10. The shrimp should be served hot and with lemon wedges that can be squeezed over the shrimp right before eating. Salt and Pepper Shrimp never fail to satisfy my seafood-loving palate!

Equipment Needed

1. Large skillet or wok
2. Shallow dish
3. Paper towels
4. Measuring cups and spoons
5. Kitchen tongs or slotted spoon
6. Plate (for draining shrimp)
7. Cutting board
8. Knife (for slicing and mincing)
9. Stove or heat source

FAQ

• Q:Is it acceptable to use shrimp that has been peeled for this recipe?
  A: To achieve the truly crispy texture, it’s best to use shrimp with their shells on, but in a pinch, you can make do with shrimp that have been peeled.
• Q:What can I use in place of Sichuan peppercorns?
  A:
  You can use a bit more black pepper or leave out the Sichuan peppercorns completely; however, you will lose the unique flavor that makes the dish truly special.
• Q:How can I reduce the spiciness of the dish? A: To make it less spicy, use fewer chili slices or take out the seeds.
• Q:Can I use another type of oil for frying?
  Yes, you can utilize oils such as canola or peanut oil, which have a high smoke point, and function just like vegetable oil.
• Q:What is an excellent accompaniment to salt and pepper shrimp?
  A:
  The shrimp is accompanied well by either steamed rice or a basic green salad.
• Q:How should I store leftovers?
  Leftovers should be stored in a refrigerator in an airtight container. The leftovers will be usable for up to 2 days. However, the best texture will be in the first day after cooking.

Substitutions and Variations

For the shrimp: Use large prawns instead for a slightly different texture.
To replace cornstarch: Use potato starch or all-purpose flour for a similar coating effect.
When it comes to vegetable oil, you can use canola oil or peanut oil in its place for frying.
For red chili: Substitute with green chili or a pinch of red pepper flakes for comparable heat.
To substitute Sichuan peppercorns, use black peppercorns for a less numbing but still peppery taste.

Pro Tips

1. For Extra Crispiness After coating the shrimp in cornstarch, let them rest on a wire rack for about 10-15 minutes before frying. This allows the coating to adhere better, resulting in a crispier texture once fried.

2. Oil Temperature Use a thermometer to ensure the oil is at the right temperature before frying (around 350°F or 175°C). This prevents the shrimp from becoming greasy and ensures they cook evenly.

3. Flavorful Infusion While toasting the Sichuan peppercorns, you can lightly crush them with a mortar and pestle beforehand for a more pronounced flavor. This releases more of their natural oils and aroma.

4. Garlic and Chili Timing Keep a close eye when adding garlic and chili to the pan. They can burn quickly, so have the shrimp ready to add back into the pan immediately after toasting to preserve their flavor without burning.

5. Lime Variation Try using lime wedges instead of lemon for a different citrus note, adding a fresh zing that complements the spiciness of the chili and richness of the shrimp.