Salt and Pepper Shrimp

Chinese · 25 min · Shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 500 g shell-on shrimp
• 1/3 cup cornstarch
• 1 jalapeno or Chinese long pepper, minced
• 4 cloves, minced garlic
• 3, sliced scallions
• 1 tsp Sichuan peppercorns, toasted and ground
• 1/2 tsp white pepper
• 1 tsp salt
• 2 cups neutral oil for frying

Method

1. Pat the shell-on shrimp dry and toss with cornstarch to coat lightly.
2. Heat oil to 360F and fry the shrimp for 2 to 3 minutes until the shells are crisp and bright; drain.
3. Pour off all but 1 tbsp oil and stir-fry the garlic and minced pepper for 1 minute.
4. Return the shrimp and toss with salt, ground Sichuan peppercorn, and white pepper for 1 minute.
5. Add the scallions and toss 30 seconds until fragrant and evenly coated.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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