| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 20 mins
You may need: Dried Garlic Powder
Crunchy, salty, tingly, and a little spicy. Our take on a Chinese classic is a surefire crowd pleaser. Similar to salt and pepper calamari, this salt and 2 pepper shrimp dish takes only minutes to prepare - perfect for busy weeknights and hungry mouths.
Our Salt & 2 Pepper blend combines sea salt with freshly ground white pepper and Sichuan peppercorns. Sichuan pepper is the husk of fruit of an aromatic Chinese shrub. Not related to peppercorns or chili peppers, it is actually a member of the citrus family. With a slight lemony taste, its primary action on the taste bud is a tingling sensation that may be new to the Western palate. Sichuan pepper is an essential ingredient that provides a flavor and feel typical of many Chinese dishes. Try cooking and eating shell- and tail-on shrimp for an authentic taste. Once fried, many people around the world eat the shrimp with the shell on for maximum crunch and flavor, and we recommend you try it if you haven't. However, you can easily substitute and cook shell-off shrimp in this recipe. Also, try the Salt and 2 pepper blend on our fabulous Hong Kong Scallops with ginger and soy recipe.
1 pound uncooked shrimp, shell-on, deveined.
Note: If using pre-cooked shrimp, reduce cooking time by half on each side or until cornstarch just begins to crisp.
1/4 cup cornstarch
3-4 cloves of garlic, chopped
1 jalapeño or fresno pepper, thinly sliced (optional)
3 Tbsp canola (or another vegetable) oil
1 Tbsp of Piquant Post Salt & 2 Pepper blend
1 scallion, chopped for garnish
Watch this video to for a refresher on how to devein and declaw shrimp.
This recipe calls for leaving the shell and tail on the shrimp. Once fried, many people around the world eat the shrimp with the shell on for maximum crunch and flavor. However, if you prefer, you can peel the shrimp after cooking then sprinkle on the Salt & 2 Pepper seasoning.
You can you substitute peeled / shell-off shrimp if you prefer.
If using pre-cooked shrimp, adjust the cooking time by half.
Take care not to burn the garlic. After frying it should be crispy and and golden, but not black. Err on the side of shorter cooking time.
If necessary, devein shrimp, rinse in water, then pat dry with paper towels. (Note: see this recipe on our website for a link to video on deveining shrimp).
Chop garlic and scallions. Place cornstarch in a bowl. Dredge shrimp to thoroughly coat in cornstarch.
Heat oil in a skillet or pan to Med-high (we suggest canola as it has a higher smoke point). Place shrimp in an even layer in pan and work in batches, if necessary. Cook shrimp* for 2-3 mins per side or until shrimp is pink and the cornstarch is crispy. Place cooked shrimp on a paper towel-lined plate.
When all shrimp are cooked, reduce heat to Med-Low and add garlic and peppers (optional). Fry until garlic is golden ~1 min. Remove to paper towel. Place shrimp on a large serving platter and sprinkle with Salt & 2 Pepper, fried garlic, and peppers.
Use the Salt and 2 pepper blend to make our delicious Hong Kong Scallops with ginger and soy recipe!
For a vegetarian option, we recommend that you try this salt and pepper tofu recipe. Use our Salt and 2 Pepper seasoning instead of the salt and pepper called for in the recipe.
Many Chinese recipes use Sichuan Pepper in stews and soups. Sprinkle our Salt and 2 Pepper seasoning anywhere you want a pop of authentic Chinese flavor.
Try calamari rings or chunks of any flaky white fish in place of shrimp. Add a couple minutes of cooking time for either substitute.
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