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Milk Street Recipe
Milk Street Bowtie Salt and Pepper Shrimp

Salt and Pepper Shrimp

45 minutes

Free

To make classic salt and pepper shrimp, the shrimp—with heads and shells intact—are deep-fried until crisp. This recipe is a much-simplified version, but it offers the same rich aromas and spicy, toasted-garlic flavor of the traditional recipe. Serve with rice and steamed or stir-fried greens.

1 1/2 pounds jumbo shrimp, peeled and deveined, tails left on
2 teaspoons Sichuan peppercorns
1 teaspoon white peppercorns
1 1/2 teaspoons kosher salt
2 tablespoons cornstarch
1 teaspoon white sugar
4 tablespoons grapeseed or other neutral oil, divided
1 large jalapeño or 2 serrano chilies, stemmed and thinly sliced crosswise into rings
6 medium garlic cloves, finely chopped
1/4  cup finely chopped fresh ginger
1 bunch scallions, thinly sliced
Ingredients
  • pounds jumbo shrimp, peeled and deveined, tails left on

  • 2

    teaspoons Sichuan peppercorns

  • 1

    teaspoon white peppercorns

  • teaspoons kosher salt

  • 2

    tablespoons cornstarch

  • 1

    teaspoon white sugar

  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large jalapeño or 2 serrano chilies, stemmed and thinly sliced crosswise into rings

  • 6

    medium garlic cloves, finely chopped

  • ¼

     cup finely chopped fresh ginger

  • 1

    bunch scallions, thinly sliced

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Salt and Pepper Shrimp

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4

Servings

45 minutes

Ingredients
  • pounds jumbo shrimp, peeled and deveined, tails left on

  • 2

    teaspoons Sichuan peppercorns

  • 1

    teaspoon white peppercorns

  • teaspoons kosher salt

  • 2

    tablespoons cornstarch

  • 1

    teaspoon white sugar

  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large jalapeño or 2 serrano chilies, stemmed and thinly sliced crosswise into rings

  • 6

    medium garlic cloves, finely chopped

  • ¼

     cup finely chopped fresh ginger

  • 1

    bunch scallions, thinly sliced

Step 1 of 3

Season the shrimp

pounds jumbo shrimp, peeled and deveined, tails left on
2
teaspoons Sichuan peppercorns
1
teaspoon white peppercorns
teaspoons kosher salt
2
tablespoons cornstarch
1
teaspoon white sugar

Pat the shrimp dry with paper towels and place in a large bowl. In a spice grinder, combine the Sichuan and white peppercorns, then grind until medium-fine (about the coarseness of kosher salt). Transfer to a small bowl and stir in the salt. In another small bowl, stir together 2 teaspoons of the pepper mixture, the cornstarch and sugar, then sprinkle over the shrimp and toss. Set remaining pepper mixture aside.

Step 2 of 3

Cook the shrimp

2
tablespoons grapeseed or other neutral oil, divided

Line a baking sheet with paper towels. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add half of the shrimp in an even layer and cook without stirring until deep golden brown, 1 to 2 minutes. Using tongs, flip and continue to cook until the shrimp are opaque on both sides, another 20 to 30 seconds. Transfer to the prepared baking sheet. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp. Do not wash the skillet.

Step 3 of 3

Cook the aromatics

2
tablespoons grapeseed or other neutral oil, divided
1
large jalapeño or 2 serrano chilies, stemmed and thinly sliced crosswise into rings
6
medium garlic cloves, finely chopped
¼
 cup finely chopped fresh ginger
1
bunch scallions, thinly sliced

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the jalapeño and cook, stirring, until the seeds begin to brown, about 1 minute. Add the garlic, ginger and all but 3 tablespoons of the scallions. Cook, stirring constantly, until the scallions and ginger have softened, about 2 minutes. Return the shrimp to the skillet and toss, then stir in the reserved spice mixture. Transfer to a platter and sprinkle with the remaining scallions.

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