Salt-And-Pepper Shrimp
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins
2
Pat shrimp dry
3
Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat
4
Heat oil in a large skillet over mediumhigh heat
5
Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side
6
Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt
7
Add chile and cilantro to bowl and toss to combine
8
Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins
9
Pat shrimp dry
10
Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat
11
Heat oil in a large skillet over mediumhigh heat
12
Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side
13
Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt
14
Add chile and cilantro to bowl and toss to combine