SALT-AND-PEPPER SHRIMP

Salt-and-Pepper Shrimp image

Number Of Ingredients 8

1 1/2 pound shell-on large shrimp
3 tablespoons cornstarch
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt, divided
1 cup vegetable oil
1 teaspoon Sichuan peppercorns, ground
1 Fresno chile, thinly sliced, seeds removed if desired
1/2 cup fresh cilantro leaves with tender stems

Steps:

Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.