Salt and Pepper Shrimp
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 25 min · Shellfish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
336 cal
30g protein
18g carbs
16g fat
per serving · estimated
Ingredients
- 3/4 lb shell-on shrimp
- 1/4 cup cornstarch
- 1 jalapeno or Chinese long pepper, minced
- 3 cloves, minced garlic
- 2, sliced scallions
- 3/4 tsp Sichuan peppercorns, toasted and ground
- 1/4 tsp white pepper
- 3/4 tsp salt
- 1 1/4 cups neutral oil for frying
Method (tap to check — screen stays awake)
- Pat the shell-on shrimp dry and toss with cornstarch to coat lightly.
- Heat oil to 360F and fry the shrimp for 2 to 3 minutes until the shells are crisp and bright; drain.
- Pour off all but 1 tbsp oil and stir-fry the garlic and minced pepper for 1 minute.
- Return the shrimp and toss with salt, ground Sichuan peppercorn, and white pepper for 1 minute.
- Add the scallions and toss 30 seconds until fragrant and evenly coated.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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