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Gallery Crispy Salt-and-Pepper Shrimp Credit: Chris Simpson Recipe Summary total: 15 mins Servings: 4
Ingredients Ingredient Checklist 1 teaspoon white peppercorns 1 tablespoon Szechuan peppercorns 2 teaspoons coarse pink or sea salt 2 pounds jumbo head-on, shell-on shrimp, deveined and patted dry 1/3 cup cornstarch 1/2 cup vegetable oil 1/4 cup julienned fresh ginger (from a peeled 1 1/2-inch piece) 4 cloves garlic, thinly sliced (2 tablespoons) 1 bunch scallions, trimmed and cut into 1-inch pieces
Cook’s Notes Shrimp heads are flavorful and juicy. To best enjoy them, twist and pull them off, then gently squeeze from the top of the head while sucking on the other end. If making this recipe with headless shrimp, use only 1 1/2 pounds. To devein shell-on shrimp, use kitchen shears to snip along the vein line, beginning at the head end, and remove the vein.
Gallery Crispy Salt-and-Pepper Shrimp Credit: Chris Simpson
Recipe Summary total: 15 mins Servings: 4
Gallery
Crispy Salt-and-Pepper Shrimp Credit: Chris Simpson
Crispy Salt-and-Pepper Shrimp
Credit: Chris Simpson
Crispy Salt-and-Pepper Shrimp
Recipe Summary total: 15 mins Servings: 4
Recipe Summary
total: 15 mins
Servings: 4
total: 15 mins
total:
15 mins
Servings: 4
4
Ingredients
Ingredients
- 1 teaspoon white peppercorns 1 tablespoon Szechuan peppercorns 2 teaspoons coarse pink or sea salt 2 pounds jumbo head-on, shell-on shrimp, deveined and patted dry 1/3 cup cornstarch 1/2 cup vegetable oil 1/4 cup julienned fresh ginger (from a peeled 1 1/2-inch piece) 4 cloves garlic, thinly sliced (2 tablespoons) 1 bunch scallions, trimmed and cut into 1-inch pieces
Directions
Toast both types of peppercorns and salt in a large, heavy-bottomed skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and pestle and coarsely grind. Toss shrimp with spice mixture to evenly coat, then thoroughly coat in cornstarch.
Heat oil in skillet over medium-high. When it shimmers, add ginger, garlic, and scallions. Cook, stirring frequently, just until fragrant and beginning to turn golden in places, about 2 minutes.
Transfer to a bowl with a slotted spoon, leaving oil in skillet. Add shrimp to skillet in a single layer (you may need to work in two batches); cook, flipping once, until they turn opaque and shells become crisp and golden brown in places, 3 to 4 minutes total. Transfer to bowl with ginger mixture, tossing to evenly coat; serve immediately.
Cook’s Notes Shrimp heads are flavorful and juicy. To best enjoy them, twist and pull them off, then gently squeeze from the top of the head while sucking on the other end. If making this recipe with headless shrimp, use only 1 1/2 pounds. To devein shell-on shrimp, use kitchen shears to snip along the vein line, beginning at the head end, and remove the vein.
Cook’s Notes
Shrimp heads are flavorful and juicy. To best enjoy them, twist and pull them off, then gently squeeze from the top of the head while sucking on the other end. If making this recipe with headless shrimp, use only 1 1/2 pounds. To devein shell-on shrimp, use kitchen shears to snip along the vein line, beginning at the head end, and remove the vein.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
