Crispy Szechuan Pepper-Salt Shrimp Delight
Discover the bold and enticing flavors of this Crispy Szechuan Pepper-Salt Shrimp Delight, inspired by the culinary expertise of renowned chef Tom Douglas. This recipe brings together succulent large shrimp with a unique blend of peppercorns and spices, creating a harmonious balance of heat and flavor. The dish is characterized by its perfectly crispy texture, achieved through a light coating of cornstarch and quick frying. Finished with fresh garlic and vibrant serrano chilies, this dish is not only a feast for the palate but also for the eyes, making it a fantastic centerpiece for any meal. Serve it garnished with zesty lime for a refreshing touch that cuts through the richness of the oil and spices. Ideal for sharing, this dish exemplifies the essence of Szechuan cuisine, promising an unforgettable dining experience.
2
Servings
340
Calories
9
Ingredients
Ingredients
Szechuan peppercorns
1/2 teaspoon (toasted)
white peppercorns
1/2 teaspoon (toasted)
kosher salt
1/2 teaspoon (fine)
peanut oil
1/4 cup (for frying)
large shrimp
1 lb (peeled, shelled, and deveined)
cornstarch
4 tablespoons (for coating)
minced garlic
2 tablespoons (fresh)
serrano chilies
3 tablespoons (seeded and minced)
lime
1 (for garnish)
Instructions
1
Begin by preparing the pepper-salt blend. In a small sauté pan, toast the Szechuan and white peppercorns over medium heat for about 3 minutes, shaking the pan occasionally to prevent burning. Expect the peppercorns to pop and release their aromatic flavors. Once toasted, remove from heat and allow to cool slightly.
2
Using a spice mill or a mortar and pestle, coarsely grind the toasted peppercorns. Transfer the ground mixture to a bowl and combine it with the kosher salt. Set aside this flavorful pepper-salt mixture.
3
Next, prepare the shrimp. In a wok or large sauté pan, heat the peanut oil over medium-high heat until it’s hot but not smoking.
4
In a separate bowl, toss the peeled and deveined shrimp in cornstarch, ensuring they are evenly coated. Shake off any excess cornstarch by using a sieve or strainer.
5
Carefully add the coated shrimp to the hot oil, cooking for 2 to 3 minutes while tossing occasionally to ensure even cooking on both sides.
6
Use a large spatula to hold the shrimp in place, then tilt the wok to carefully pour off and discard the excess oil.
7
Add the minced garlic and serrano chilies to the wok, along with the prepared pepper-salt mixture. Jerk the wok back onto the heat and toss the shrimp vigorously with the spices for about 1 minute, allowing the flavors to meld while ensuring the shrimp are well-coated.
8
Remove the wok from the heat and serve your Crispy Szechuan Pepper-Salt Shrimp immediately, garnished with lime wedges for an extra burst of flavor.
Nutrition Information
19g
Fat
17g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Szechuan Pepper-Salt Shrimp Delight?
It is a bold Szechuan-inspired dish featuring succulent large shrimp coated in cornstarch, fried until crispy, and tossed with a toasted peppercorn-salt blend, fresh garlic, and serrano chilies.
Who inspired this Szechuan shrimp recipe?
This recipe is inspired by the culinary expertise of the renowned chef Tom Douglas.
What types of peppercorns are used in the spice blend?
The recipe uses a combination of Szechuan peppercorns and white peppercorns.
How should the peppercorns be prepared?
Toast the Szechuan and white peppercorns in a small sauté pan over medium heat for about 3 minutes until they pop and release their aroma, then coarsely grind them.
What type of salt is recommended for the pepper-salt mixture?
The recipe calls for 1/2 teaspoon of fine kosher salt.
What is the best oil for frying the shrimp?
Peanut oil is recommended for frying as it can handle the medium-high heat required for this dish.
How do I prepare the shrimp before cooking?
The shrimp should be peeled, shelled, and deveined before being tossed in cornstarch for a light coating.
How do I ensure the shrimp aren't too heavily coated in cornstarch?
After tossing the shrimp in cornstarch, use a sieve or strainer to shake off any excess coating.
How long should the shrimp be fried?
The coated shrimp should be fried in hot oil for 2 to 3 minutes, tossing occasionally for even cooking.
Do I need to keep all the oil in the wok after frying the shrimp?
No, you should carefully tilt the wok and pour off the excess oil, using a spatula to hold the shrimp in place, before adding the aromatics.
What fresh aromatics are added to the dish?
Fresh minced garlic and seeded, minced serrano chilies are added to the wok with the shrimp.
When is the pepper-salt mixture added to the shrimp?
The pepper-salt mixture is added to the wok at the same time as the minced garlic and serrano chilies, after the excess oil has been drained.
How long do I toss the shrimp with the spices and garlic?
Toss the shrimp vigorously with the spices and aromatics for about 1 minute over the heat to meld the flavors.
What is the recommended garnish for this dish?
The dish is garnished with lime wedges, which provide a zesty touch that cuts through the richness of the oil.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving contains approximately 340 calories.
How much protein is in a serving of this shrimp dish?
There are 27.5 grams of protein per serving.
What is the fat and carbohydrate content?
Each serving contains 19 grams of fat and 17 grams of carbohydrates.
Is this dish considered spicy?
Yes, the dish features a spicy profile due to the combination of Szechuan peppercorns and three tablespoons of minced serrano chilies.
Can I use a mortar and pestle for the spice blend?
Yes, a mortar and pestle or a spice mill can be used to coarsely grind the toasted peppercorns.
What equipment is best for cooking the shrimp?
A wok is ideal for this recipe, though a large sauté pan can also be used.
What size shrimp should be used?
The recipe calls for 1 lb of large shrimp.
How many ingredients are in this recipe?
There are 9 ingredients in total, including the garnish.
Is this recipe difficult to make?
No, it is tagged as an easy recipe that is quick to prepare once the ingredients are prepped.
How do I prevent the peppercorns from burning while toasting?
Shake the sauté pan occasionally while toasting the peppercorns over medium heat.
Should the serrano chilies be seeded?
Yes, the recipe specifies that the serrano chilies should be seeded and minced.
What is the texture of the finished dish?
The dish is characterized by a perfectly crispy texture on the outside and succulent shrimp on the inside.
Should I serve this dish hot or cold?
The recipe recommends serving the Crispy Szechuan Pepper-Salt Shrimp immediately after cooking for the best flavor and texture.
What tags are associated with this recipe?
The recipe is tagged with Szechuan cuisine, shrimp, spicy, appetizer, seafood, fried, easy, and delicious.
Can I serve this as an appetizer?
Yes, it is categorized as an appetizer and is considered an ideal dish for sharing.