Description
This Chinese Salt and Pepper Shrimp recipe features crispy, golden-fried shrimp tossed with aromatic garlic, scallions, and chili peppers. Marinated with Shaoxing wine and spices, then coated in a light mixture of cornstarch and flour, these shrimp deliver a perfect balance of spicy, savory, and slightly numbing flavors with optional Sichuan peppercorn for an authentic twist. Ready in just 30 minutes, this dish is a fantastic main course for anyone craving a deliciously crunchy seafood stir-fry.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp (peeled and deveined, tails on)
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon sugar
Coating
- ¼ cup cornstarch
- ¼ cup all-purpose flour
Frying and Stir-fry
- Vegetable oil for frying (about 1 inch deep)
- 3 garlic cloves (minced)
- 2 scallions (sliced)
- 1–2 red chili peppers (thinly sliced)
- ½ teaspoon ground Sichuan peppercorns (optional)
- Extra salt and pepper to taste
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with Shaoxing wine, white pepper, salt, and sugar. Let them marinate for 10 minutes to absorb the flavors.
- Prepare the Coating: In a separate bowl, combine cornstarch and all-purpose flour. After marinating, coat the shrimp evenly with this dry mixture to create a light, crispy shell when fried.
- Fry the Shrimp: Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat until hot. Fry the shrimp in batches for 2–3 minutes per side until they turn golden brown and crispy. Remove the shrimp and drain on paper towels to remove excess oil.
- Stir-fry Aromatics: Discard most of the oil from the pan, leaving about 1 tablespoon. Add minced garlic, sliced scallions, and red chili peppers to the pan. Stir-fry for about 30 seconds until fragrant and aromatic.
- Toss Shrimp with Aromatics: Return the fried shrimp to the pan. Toss well to coat the shrimp with the garlic, scallions, and chili mixture. Season with additional salt, pepper, and ground Sichuan peppercorns if desired for authentic flavor.
- Serve Immediately: Transfer the shrimp to a serving plate and enjoy while crispy and hot.
Notes
- For extra crunch, double-fry the shrimp by letting them rest for 5 minutes after the first fry, then frying again for 1–2 minutes.
- Adjust the amount of chili peppers based on your preferred spice level.
- Sichuan peppercorns add a unique numbing flavor but are optional if unavailable or you prefer less spice.
